SIMPLIFIED EQUATIONS FOR TRANSIENT TEMPERATURES IN CONDUCTIVE FOODS WITH CONVECTIVE HEAT-TRANSFER AT THE SURFACE

被引：34

作者：

RAMASWAMY, HS

LO, KV

TUNG, MA

机构：

[1] UNIV BRITISH COLUMBIA,DEPT FOOD SCI,VANCOUVER V6T 2A2,BC,CANADA

[2] UNIV BRITISH COLUMBIA,DEPT BIORESOURCE ENGN,VANCOUVER V6T 2A2,BC,CANADA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1982.tb12941.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：2042 / &

共 27 条

[1] BALL C, 1923, B NATL RES COUNCIL, V71
[2] Ball C.O., 1957, STERILIZATION FOOD T
[3] CARSLAW HS, 1959, CONDUCTION HEAT SOLI
[4] Charm S.E., 1978, FUNDAMENTALS FOOD EN
[5] CLARY BL, 1971, T ASAE, V14, P586
[6] COWELL ND, 1961, FOOD TECHNOL-CHICAGO, V15, P407
[7] DICKERSON RW, 1968, FOOD TECHNOL-CHICAGO, V22, P1533
[8] EVANS HL, 1958, FOOD TECHNOL-CHICAGO, V12, P276
[9] GILLESPY TG, 1953, J SCI FOOD AGR, V4, P453
[10] Charts for estimating temperature distributions in heating or cooling solid shapes
Gurney, HP
Lurie, J
[J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1923, 15 : 1170 - 1172