Description

Preservation of food is one of the most significant applications of refrigeration. It is known that cooling and freezing of food effectively reduces the activity of micro-organisms and enzymes, thus retarding deterioration. In order for cooling and freezing operations to be cost-effective, it is necessary to optimally design the refrigeration equipment to fit the specific requirements of the particular cooling or freezing application. This project reviewed the state-of-the-art in estimation methods for the thermal properties as well as the cooling and freezing times of foods and beverages. Part I of this final report addresses the cooling and freezing times of foods while Part II focuses upon the thermal properties of foods. In addition, two computer programs were developed.

Product Details

Published:

1998

File Size:

1 file , 3.2 MB

Product Code(s):

D-28859