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Determination of heat transfer coeff...

University of Missouri - Kansas City.

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Determination of heat transfer coefficient and correlation of dimensionless number for freezing of foods.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Determination of heat transfer coefficient and correlation of dimensionless number for freezing of foods./
Author:	Bandyopadhyay, Deep.
Description:	105 p.
Notes:	Adviser: Bryan R. Becker.
Contained By:	Masters Abstracts International43-02.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoeng/servlet/advanced?query=1422735
ISBN:	9780496042685

Determination of heat transfer coefficient and correlation of dimensionless number for freezing of foods.
Bandyopadhyay, Deep.

Determination of heat transfer coefficient and correlation of dimensionless number for freezing of foods. - 105 p.

Adviser: Bryan R. Becker.

Thesis (M.S.)--University of Missouri - Kansas City, 2004.

This research work describes a study that was initiated to resolve deficiencies in heat transfer coefficient data for food freezing processes. Members of the food refrigeration industry were contacted to collect freezing curves and surface heat transfer data. A unique iterative algorithm was developed to estimate the surface heat transfer coefficients of foods based upon their freezing curves. Making use of this algorithm, heat transfer coefficients for various food items were calculated from the freezing curves collected during the industrial survey.

ISBN: 9780496042685Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Determination of heat transfer coefficient and correlation of dimensionless number for freezing of foods.
LDR:01917nam 2200289 a 45 001 858317
005 20100712
008 100712s2004 ||||||||||||||||| ||eng d
020 $a 9780496042685
035 $a (UMI)AAI1422735
035 $a AAI1422735
040 $a UMI $c UMI
100 1 $a Bandyopadhyay, Deep. $3 1025367
245 1 0 $a Determination of heat transfer coefficient and correlation of dimensionless number for freezing of foods.
300 $a 105 p.
500 $a Adviser: Bryan R. Becker.
500 $a Source: Masters Abstracts International, Volume: 43-02, page: 0605.
502 $a Thesis (M.S.)--University of Missouri - Kansas City, 2004.
520 $a This research work describes a study that was initiated to resolve deficiencies in heat transfer coefficient data for food freezing processes. Members of the food refrigeration industry were contacted to collect freezing curves and surface heat transfer data. A unique iterative algorithm was developed to estimate the surface heat transfer coefficients of foods based upon their freezing curves. Making use of this algorithm, heat transfer coefficients for various food items were calculated from the freezing curves collected during the industrial survey.
520 $a Nusselt number (Nu), Prandtl number (Pr) and Reynolds number (Re) were calculated for each of the various food items. Based on these calculated dimensionless parameters, correlations were obtained in the form of Nu = CPrmRen for various food items. Such information is important in the design and operation of cooling and freezing facilities and will be of immediate usefulness to engineers involved in the design and operation of such systems.
590 $a School code: 0134.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Engineering, Mechanical. $3 783786
690 $a 0359
690 $a 0548
710 2 $a University of Missouri - Kansas City. $3 1021712
773 0 $t Masters Abstracts International $g 43-02.
790 $a 0134
790 1 0 $a Becker, Bryan R., $e advisor
791 $a M.S.
792 $a 2004
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoeng/servlet/advanced?query=1422735