An improved scheme for temperature calculations in food
In an earlier paper, an empirical approach was reported to calculate the surface film conductance during cooling of slab shaped fish pieces. It was demonstrated there that when this surface film conductance value was used for temperature calculations, improved results were obtained. During repeated...
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| Main Authors: | , , |
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| 格式: | Article |
| 語言: | English |
| 出版: |
2003
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| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/114098/1/114098.pdf http://psasir.upm.edu.my/id/eprint/114098/ https://linkinghub.elsevier.com/retrieve/pii/S0196890403000165 |
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