LITERATURE DATA OF HEAT TRANSFER COEFFICIENTS IN FOOD PROCESSING

N. P. Zogzas Department of Chemical Engineering, National Technical University of Athens, Zografou Campus, Athens, 15780, Greece

M. K. Krokida Department of Chemical Engineering, National Technical University of Athens, Zografou Campus, Athens, 15780, GreeceCorrespondence[email protected]

P. A. Michailidis Department of Chemical Engineering, National Technical University of Athens, Zografou Campus, Athens, 15780, Greece

Z. B. Maroulis Department of Chemical Engineering, National Technical University of Athens, Zografou Campus, Athens, 15780, Greece

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

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LITERATURE DATA OF HEAT TRANSFER COEFFICIENTS IN FOOD PROCESSING

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