NUMERICALLY PREDICTED TRANSIENT TEMPERATURE AND VELOCITY PROFILES DURING NATURAL-CONVECTION HEATING OF CANNED LIQUID FOODS

被引：82

作者：

DATTA, AK ^{[1
]}

TEIXEIRA, AA ^{[1
]}

机构：

[1] UNIV FLORIDA,INST FOOD & AGR SCI,DEPT AGR ENGN,GAINESVILLE,FL 32611

来源：

关键词：

D O I：

10.1111/j.1365-2621.1988.tb10206.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：191 / 195

页数：5

共 17 条

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[2]

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[3]

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[4]

Bird R. B., 1976, TRANSPORT PHENOMENA

[5]

BLAISDELL JL, 1963, THESIS MICHIGAN STAT

[6]

BRANDON H, 1981, MBAA TECHNICAL Q, V19, P34

[7]

DATTA AK, 1987, ASAE866516 PAP

[8]

DATTA AK, 1985, THESIS U FLORIDA

[9]

Engelman M. S., 1983, Numerical Heat Transfer, V6, P41, DOI 10.1080/01495728308963073

[10] TRANSIENT NATURAL CONVECTION IN A VERTICAL CYLINDER [J].

EVANS, LB ;

REID, RC ;

DRAKE, EM .