By Rodolfo H. Mascheroni
Content material: Pt. 1. easy strategies and normal calculation strategies -- pt. 2. Operations utilized in refrigeration applied sciences
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Additional resources for Operations in food refrigeration
Example text
Therefore, knowledge of the surface heat transfer coefficient is needed to solve the energy balance. Newton’s law of cooling defines the surface heat transfer coefficient, h, as a function of the surface temperature of the food, the surrounding fluid temperature, and the surface area of the food through which the heat transfer occurs. For most applications, h can be determined experimentally. In addition, several researchers have reported useful correlations, which give the Nusselt number, Nu, as a function of the Reynolds number, Re, and the Prandtl number, Pr.
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