A zTurbulent Conjugate Heat-transfer Model for Freezing of Food Products-Reference-Cited by-同舟云学术

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A zTurbulent Conjugate Heat-transfer Model for Freezing of Food Products

Published:2006-05-31 Issue:5 Volume:69 Page:E224-E231
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

O SIMON Y. H

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb10713.x/fullpdf

Reference26 articles.

1. Comparative study of high and low Reynolds number versions of k-epsilon models

2. Correlations of enthalpies of food systems;Chang;J Food Sci,1981

3. Thermodynamic analysis of the freezing and thawing of foods: enthalpy and apparent specific heat;Chen;J Food Sci,1985

4. Predictions of channel and boundary layer flows with a low-Reynolds-number turbulence model;Chien;AIAA J,1982

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Advantages in predicting conjugate freezing of meat in a domestic freezer by CFD with turbulence k-ɛ 3D model and a local exergy destruction analysis;International Journal of Refrigeration;2021-06

2. Effects of Asymmetric Boundary Conditions on Freezing Process of Raw Potatoes with Variable Thermophysical Properties;International Journal of Thermophysics;2021-03-17

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