HEAT REMOVAL FROM HEAT-SENSITIVE FOODS: AN ECONOMIC APPROACH TO THE TRANSIENT BEHAVIOUR OF FINNED SURFACES.

被引：0

作者：

Malcata, F.Xavier ^{[1
]}

机构：

[1] Univ Catolica Portuguesa, Porto, Port, Univ Catolica Portuguesa, Porto, Port

来源：

Journal of Food Engineering | 1987年 / 6卷 / 06期

关键词：

CONTAINERS - ECONOMICS - Analysis - HEAT TRANSFER - Fins;

D O I：

10.1016/0260-8774(87)90005-7

中图分类号：

学科分类号：

摘要：

The transient behavior of a fin used to remove heat from the surface of a rectangular-shaped liquid food container is studied in dimensionless form leading to a single-term equation for the heat transferred in relation to time. For heat-sensitive foods the rate of heat removal is important so an economic value can be ascribed to such removal to balance the capital investment on finning the container. An optimal solution can be found in order to maximize the net profit involved using the fin length as the independent variable.

引用

页码：455 / 465

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