Heat Transfer In Food Cooling Applications / Edition 1

by Ibrahim Dincer

Overview

This comprehensive book is a valuable and readable reference text and source for anyone who wishes to learn about food cooling applications and methods of analysis of the heat transfer during these applications.

Product Details

ISBN-13:	9781560325802
Publisher:	Taylor & Francis
Publication date:	08/01/1997
Series:	Series in Chemical and Mechanical Engineering
Pages:	416
Product dimensions:	6.00(w) x 9.00(h) x 1.10(d)

Table of Contents

1. Food Preservation Methods 2. Food Refrigeration Technology 3. Food Freezing 4. Refrigeration Systems 5. Heat Transfer 6. Cooling Process Parameters 7. Cooling Heat Transfer Parameters

Editorial Reviews

While current food safety news focuses on sufficient cooking to kill E. coli bacteria, cooling is just as key to a safe food supply. In his text for those in the industry and academia, Dincer (mechanical engineering, U. of Victoria, Canada) narratively and graphically covers the latest in food preservation methods, refrigeration technology, freezing, heat transfer, cooling process and heat transfer parameters. Appendixes provide a glossary, food refrigeration data (optimal storage and freezing temperatures, storage periods, and relative humidities of selected foods), conversion factors (in both English and SI units), and thermophysical properties (of water at atmospheric pressure). Annotation c. by Book News, Inc., Portland, Or.

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