Measuring the convective heat transfer coefficient while chilling carcasses

被引：4

作者：

Levy, F. L.

机构：

来源：

INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID | 1986年 / 9卷 / 02期

关键词：

heat transfer; food products chilling;

D O I：

10.1016/0140-7007(86)90038-1

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

The importance of the heat transfer coefficient when chilling carcasses justifies its re-examination and work to its magnitude and variation. While the air velocity at the surface of a carcass (with its rather irregular configuration) is an elusive quantity. the author demonstrates that the measurement of the transfer coefficient and its variation should be based on the rate of air How over unit mass of carcass and on the rate of weight loss through evaporation.

引用

页码：84 / 88

页数：5