Food Freezing and Thawing Calculations:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New York, NY [u.a.]
Springer
2014
|
| Schriftenreihe: | SpringerBriefs in Food, Health, and Nutrition
|
| Schlagworte: | |
| Online-Zugang: | UBT01 Volltext Inhaltsverzeichnis Abstract |
| Beschreibung: | 1 Online-Ressource |
| ISBN: | 9781493905577 |
| DOI: | 10.1007/978-1-4939-0557-7 |
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Datensatz im Suchindex
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|---|---|
| adam_text | FOOD FREEZING AND THAWING CALCULATIONS
/ PHAM, Q. TUAN
: 2014
TABLE OF CONTENTS / INHALTSVERZEICHNIS
PREFACE
NOMENCLATURE
INTRODUCTION TO THE FREEZING PROCESS
HEAT TRANSFER COEFFICIENT AND PHYSICAL PROPERTIES
INTRODUCTION
ANALYTICAL SOLUTIONS
APPROXIMATE AND EMPIRICAL METHODS
NUMERICAL METHODS
MODELING COUPLED PHENOMENA
CONCLUSIONS
REFERENCES
INDEX
DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT.
FOOD FREEZING AND THAWING CALCULATIONS
/ PHAM, Q. TUAN
: 2014
ABSTRACT / INHALTSTEXT
FREEZING TIME AND FREEZING HEAT LOAD ARE THE TWO MOST IMPORTANTFACTORS
DETERMINING THE ECONOMICS OF FOOD FREEZERS. THISBRIEF WILLREVIEW AND
DESCRIBE THE PRINCIPAL METHODS AVAILABLE FOR THEIRCALCULATION. THE
METHODS CAN BE CLASSIFIED INTO ANALYTICAL METHODS,WHICH RELY ON MAKING
PHYSICAL SIMPLIFICATIONS TO BE ABLE TO DERIVEEXACT SOLUTIONS;
EMPIRICAL METHODS, WHICH USE REGRESSION TECHNIQUES TO DERIVE SIMPLIFIED
EQUATIONS FROM EXPERIMENTAL DATA OR NUMERICALCALCULATIONS AND
NUMERICAL METHODS, WHICH USE COMPUTATIONALTECHNIQUES SUCH AS FINITE
ELEMENTS ANALYSIS TO SOLVE THE COMPLETE SET OF EQUATIONS DESCRIBING
THE PHYSICAL PROCESS. THEBRIEF WILLEVALUATE THE METHODS AGAINST
EXPERIMENTAL DATA AND DEVELOP GUIDELINESON THE CHOICE OF METHOD.
WHATEVER TECHNIQUE IS USED, THE ACCURACY OFTHE RESULTS DEPENDS
CRUCIALLY ON THE INPUT PARAMETERS SUCH AS THE HEAT TRANSFER COEFFICIENT
AND THE PRODUCT S THERMAL PROPERTIES.IN ADDITION, THEESTIMATION
METHODS AND DATA FOR THESE PARAMETERS WILL BE REVIEWED ANDTHEIR
IMPACTS ON THE CALCULATIONS WILL BE EVALUATED. FREEZING IS
OFTENACCOMPANIED BY MASS TRANSFER (MOISTURE LOSS, SOLUTE
ABSORPTION),SUPER COOLING AND NUCLEATION AND MAY TAKE PLACE UNDER HIGH
PRESSURECONDITIONS; THEREFORE METHODS TO TAKE THESE PHENOMENA INTO
ACCOUNTWILL ALSO BE REVIEWED
DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT.
|
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| spelling | Pham, Q. Tuan Verfasser aut Food Freezing and Thawing Calculations Q. Tuan Pham New York, NY [u.a.] Springer 2014 1 Online-Ressource txt rdacontent c rdamedia cr rdacarrier SpringerBriefs in Food, Health, and Nutrition Chemie Biochemical engineering Food science Chemistry Erscheint auch als Druckausgabe 978-1-4939-0556-0 https://doi.org/10.1007/978-1-4939-0557-7 Verlag Volltext Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027359463&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027359463&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Abstract |
| spellingShingle | Pham, Q. Tuan Food Freezing and Thawing Calculations Chemie Biochemical engineering Food science Chemistry |
| title | Food Freezing and Thawing Calculations |
| title_auth | Food Freezing and Thawing Calculations |
| title_exact_search | Food Freezing and Thawing Calculations |
| title_full | Food Freezing and Thawing Calculations Q. Tuan Pham |
| title_fullStr | Food Freezing and Thawing Calculations Q. Tuan Pham |
| title_full_unstemmed | Food Freezing and Thawing Calculations Q. Tuan Pham |
| title_short | Food Freezing and Thawing Calculations |
| title_sort | food freezing and thawing calculations |
| topic | Chemie Biochemical engineering Food science Chemistry |
| topic_facet | Chemie Biochemical engineering Food science Chemistry |
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