Effects of particle radius, fluid viscosity and relative velocity on the surface heat transfer coefficient of spherical particles at low Reynolds numbers-Reference-Cited by-同舟云学术

Effects of particle radius, fluid viscosity and relative velocity on the surface heat transfer coefficient of spherical particles at low Reynolds numbers

Published:1997-03 Issue:4 Volume:31 Page:473-484
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Chen Su-Lin,Yeh An-I,Wu James Swi-Bea

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Liquid-to-particle convective heat transfer in non-Newtonian carrier medium during continuous tube flow;Balasubramaniam;J. Food Eng.,1994

2. Importance of surface heat transfer during steam heat and heat hold processes;Brown;J. Food Sci.,1974

3. Aseptic processing and packaging of food particles;Buchner,1993

4. Prediction of heating times for cubes of beef during water cooking;Burfoot;Int. J. Food Sci. Technol.,1988

5. The flow of heat in a sphere and cone;Carslaw,1959

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