Abo Bibliothek: Guest

ISSN Online: 2377-424X

ISBN Print: 0-89116-130-9

International Heat Transfer Conference 6
August, 7-11, 1978, Toronto, Canada

HEAT AND MASS TRANSFER IN FOOD PRODUCTS

Get access (open in a dialog) DOI: 10.1615/IHTC6.2530
pages 339-354

Abstrakt

Heat and mass transfer play a very important role in various food processing and preservation operations. There is a wealth of literature available on the heat and mass transfer characteristics of various food products. An attempt has been made in this paper to review some of the important investigations in selected operations like precooling, freezing and drying. A brief discussion on thermo-physical properties is also included.