| dc.contributor.author |
Xanthopoulos, G |
en |
| dc.contributor.author |
Mitropoulos, D |
en |
| dc.contributor.author |
Lambrinos, G |
en |
| dc.date.accessioned |
2014-06-06T06:51:08Z |
|
| dc.date.available |
2014-06-06T06:51:08Z |
|
| dc.date.issued |
2011 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1080/10942911003778006 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/5344 |
|
| dc.subject |
Air Temperature |
en |
| dc.subject |
Cucumber |
en |
| dc.subject |
Heat and Mass Transfer |
en |
| dc.subject |
Heat Transfer Coefficient |
en |
| dc.subject |
Mass Loss |
en |
| dc.subject |
Mass Transfer Coefficient |
en |
| dc.subject |
Optimal Design |
en |
| dc.subject |
Diffusive Boundary Layer |
en |
| dc.title |
ESTIMATION OF HEAT AND MASS TRANSFER COEFFICIENTS DURING AIR-FREEZING OF CUCUMBER |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1080/10942911003778006 |
en |
| heal.publicationDate |
2011 |
en |
| heal.abstract |
Freezing of foods involves coupled heat and mass transfer. It is essential to optimally design the freezing equipment and maximise the efficiency of the freezing process. Therefore it is necessary to estimate the heat and mass transfer coefficients. In this study the surface heat and mass transfer coefficients were estimated employing Hilbert equation as well the corresponding thermal and diffusive |
en |
| heal.journalName |
International Journal of Food Properties |
en |
| dc.identifier.doi |
10.1080/10942911003778006 |
en |