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The Resource Food freezing and thawing calculations, Q. Tuan Pham

Food freezing and thawing calculations, Q. Tuan Pham

Label
Food freezing and thawing calculations
Title
Food freezing and thawing calculations
Statement of responsibility
Q. Tuan Pham
Creator
Author
Subject
Language
eng
Summary
Freezing time and freezing heat load are the two most important factors determining the economics of food freezers. This Brief will review and describe the principal methods available for their calculation. The methods can be classified into analytical methods, which rely on making physical simplifications to be able to derive exact solutions; empirical methods, which use regression techniques to derive simplified equations from experimental data or numerical calculations and numerical methods, which use computational techniques such as finite elements analysis to solve the complete set of equations describing the physical process. The Brief will evaluate the methods against experimental data and develop guidelines on the choice of method. Whatever technique is used, the accuracy of the results depends crucially on the input parameters such as the heat transfer coefficient and the product's thermal properties. In addition, the estimation methods and data for these parameters will be reviewed and their impacts on the calculations will be evaluated. Freezing is often accompanied by mass transfer (moisture loss, solute absorption), super cooling and nucleation and may take place under high pressure conditions; therefore methods to take these phenomena into account will also be reviewed
Member of
Cataloging source
BTCTA
http://library.link/vocab/creatorName
Pham, Q. Tuan
Dewey number
641.5
Illustrations
illustrations
Index
index present
LC call number
TP372.3
LC item number
.P436 2014
Literary form
non fiction
Nature of contents
bibliography
Series statement
Springer Briefs in food, health and nutrition
http://library.link/vocab/subjectName
Frozen foods
Label
Food freezing and thawing calculations, Q. Tuan Pham
Instantiates
Publication
Copyright
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier.
Content category
text
Content type code
txt
Content type MARC source
rdacontent.
Contents
1. Introduction to the freezing process -- 2. Heat transfer coefficient and physical properties -- 3. Analytical solutions -- 4. Approximate and empirical methods -- 5. Numerical methods -- 6. Modelling coupled phenomena -- 7. Conclusions
Control code
868042185
Dimensions
24 cm
Extent
xii, 151 pages
Isbn
9781493905560
Lccn
2014933269
Media category
unmediated
Media MARC source
rdamedia.
Media type code
n
Other physical details
illustrations (some color)
System control number
(OCoLC)868042185
Label
Food freezing and thawing calculations, Q. Tuan Pham
Publication
Copyright
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier.
Content category
text
Content type code
txt
Content type MARC source
rdacontent.
Contents
1. Introduction to the freezing process -- 2. Heat transfer coefficient and physical properties -- 3. Analytical solutions -- 4. Approximate and empirical methods -- 5. Numerical methods -- 6. Modelling coupled phenomena -- 7. Conclusions
Control code
868042185
Dimensions
24 cm
Extent
xii, 151 pages
Isbn
9781493905560
Lccn
2014933269
Media category
unmediated
Media MARC source
rdamedia.
Media type code
n
Other physical details
illustrations (some color)
System control number
(OCoLC)868042185

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