An improved scheme for temperature calculations in food

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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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Bibliographic Details
Main Authors:	Ansari, F.A., Wan, M.A., Abbas, K.A.
Format:	Article
Language:	English
Published:	2003
Online Access:	http://psasir.upm.edu.my/id/eprint/114098/ http://psasir.upm.edu.my/id/eprint/114098/1/114098.pdf

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