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LITERATURE DATA OF HEAT TRANSFER COEFFICIENTS IN FOOD PROCESSING

N. Zogzas^{a b}, M. Krokida^{a b}✉, P. Michailidis^{a b}, Z. Maroulis^{a b}

^aDepartment of Chemical Engineering, National Technical University of Athens, Zografou Campus, Athens, 15780, Greece
^bDepartment of Chemical Engineering, National Technical University of Athens, Zografou Campus, Athens 15780, Greece#TAB#
✉Corresponding author

International Journal of Food Properties Marcel Dekker2002-07-22 20 citations61 references

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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.

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LITERATURE DATA OF HEAT TRANSFER COEFFICIENTS IN FOOD PROCESSING

Abstract

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