Behavior of the effective heat transfer coefficient and global thermal resistance in freezing of fruit juice model solutions in cylindrical packages-Reference-Cited by-同舟云学术

Behavior of the effective heat transfer coefficient and global thermal resistance in freezing of fruit juice model solutions in cylindrical packages

Published:2020-12 Issue:4 Volume:40 Page:993-999
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

PEREIRA Cristina Guimarães¹^ORCID,RESENDE Jaime Vilela de¹^ORCID

Affiliation:

1. Universidade Federal de Lavras, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v40n4/0101-2061-cta-fst29019.pdf

Reference17 articles.

1. Heat transfer coefficients measurement in industrial freezing equipment by using heat flux sensors;Amarante A.;Journal of Food Engineering,2005

2. Handbook of refrigeration,2006

3. Effects of airflow induction on heat transfer and energy consumption while freezing passion fruit pulp in stacked boxes;Belchior N. C.;Energy Efficiency,2014

4. Regulamento técnico geral para fixação dos padrões de identidade e qualidade para polpa de fruta (Instrução normativa nº 1, de 7 de janeiro de 2000);Diário Oficial [da] República Federativa do Brasil,2000

5. Review of effective thermal conductivity models for foods;Carson J. K.;International Journal of Refrigeration,2006

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