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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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2003
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| Online Access: | http://psasir.upm.edu.my/id/eprint/114098/ http://psasir.upm.edu.my/id/eprint/114098/1/114098.pdf |
| _version_ | 1848866405156388864 |
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| author | Ansari, F.A. Wan, M.A. Abbas, K.A. |
| author_facet | Ansari, F.A. Wan, M.A. Abbas, K.A. |
| author_sort | Ansari, F.A. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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 calculations, surface film conductance values were found to be a function of temperature. A correlation was developed for variable film conductance, and this correlation was used instead of a constant value. This resulted in an excellent agreement between the calculated and measured temperatures. © 2002 Elsevier Science Ltd. All rights reserved. |
| first_indexed | 2025-11-15T14:20:04Z |
| format | Article |
| id | upm-114098 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:20:04Z |
| publishDate | 2003 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1140982024-12-10T01:45:06Z http://psasir.upm.edu.my/id/eprint/114098/ An improved scheme for temperature calculations in food Ansari, F.A. Wan, M.A. Abbas, K.A. 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 calculations, surface film conductance values were found to be a function of temperature. A correlation was developed for variable film conductance, and this correlation was used instead of a constant value. This resulted in an excellent agreement between the calculated and measured temperatures. © 2002 Elsevier Science Ltd. All rights reserved. 2003 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/114098/1/114098.pdf Ansari, F.A. and Wan, M.A. and Abbas, K.A. (2003) An improved scheme for temperature calculations in food. Energy Conversion and Management, 44 (15). pp. 2373-2382. ISSN 0196-8904; eISSN: 0196-8904 https://linkinghub.elsevier.com/retrieve/pii/S0196890403000165 10.1016/s0196-8904(03)00016-5 |
| spellingShingle | Ansari, F.A. Wan, M.A. Abbas, K.A. An improved scheme for temperature calculations in food |
| title | An improved scheme for temperature calculations in food |
| title_full | An improved scheme for temperature calculations in food |
| title_fullStr | An improved scheme for temperature calculations in food |
| title_full_unstemmed | An improved scheme for temperature calculations in food |
| title_short | An improved scheme for temperature calculations in food |
| title_sort | improved scheme for temperature calculations in food |
| url | http://psasir.upm.edu.my/id/eprint/114098/ http://psasir.upm.edu.my/id/eprint/114098/ http://psasir.upm.edu.my/id/eprint/114098/ http://psasir.upm.edu.my/id/eprint/114098/1/114098.pdf |