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Heat removal from heat-sensitive foods: an economic approach to the transient behaviour of finned surfaces

dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2011-10-21T09:29:45Z
dc.date.available2011-10-21T09:29:45Z
dc.date.issued1987
dc.description.abstractThe transient behaviour 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 captial 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.por
dc.identifier.citationMALCATA, F. Xavier - Heat removal from heat-sensitive foods: an economic approach to the transient behaviour of finned surfaces. Journal of Food Engineering. ISSN 0260-8774. Vol. 6, n.º 6 (1987), p. 455-465por
dc.identifier.doi10.1016/0260-8774(87)90005-7
dc.identifier.eid0023567629
dc.identifier.urihttp://hdl.handle.net/10400.14/6603
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.titleHeat removal from heat-sensitive foods: an economic approach to the transient behaviour of finned surfacespor
dc.typejournal article
dspace.entity.typePublication
person.familyNameMalcata
person.givenNameFrancisco
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0003-3073-1659
person.identifier.scopus-author-id7102542478
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication.latestForDiscoverya06c00da-0e2f-4434-8ede-4d7b22c0dfe9

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