Literature data of heat transfer coefficients in food processing

Zogzas, NP; Krokida, MK; Michailidis, PA; Maroulis, ZB

dc.contributor.author	Zogzas, NP	en
dc.contributor.author	Krokida, MK	en
dc.contributor.author	Michailidis, PA	en
dc.contributor.author	Maroulis, ZB	en
dc.date.accessioned	2014-03-01T01:18:02Z
dc.date.available	2014-03-01T01:18:02Z
dc.date.issued	2002	en
dc.identifier.issn	1094-2912	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/14760
dc.subject	Food Processing	en
dc.subject	Heat Transfer Coefficient	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	MASS-TRANSFER	en
dc.subject.other	STERILIZATION PROCESSES	en
dc.subject.other	ROTARY DRYER	en
dc.subject.other	SIMULATION	en
dc.subject.other	PARTICLE	en
dc.subject.other	PRODUCTS	en
dc.subject.other	STORAGE	en
dc.subject.other	LIQUID	en
dc.subject.other	MODEL	en
dc.subject.other	GRAIN	en
dc.title	Literature data of heat transfer coefficients in food processing	en
heal.type	journalArticle	en
heal.identifier.primary	10.1081/JFP-120005794	en
heal.identifier.secondary	http://dx.doi.org/10.1081/JFP-120005794	en
heal.language	English	en
heal.publicationDate	2002	en
heal.abstract	Published data on the surface heat transfer coefficients in food processing operations have been selected from the literature, organized into a database, and presented. Useful information concerning the proposed equation, the system geometry, the experimental conditions, the range of application, and the relevant references, are tabulated.	en
heal.publisher	MARCEL DEKKER INC	en
heal.journalName	International Journal of Food Properties	en
dc.identifier.doi	10.1081/JFP-120005794	en
dc.identifier.isi	ISI:000177081500012	en
dc.identifier.volume	5	en
dc.identifier.issue	2	en
dc.identifier.spage	391	en
dc.identifier.epage	417	en