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Yu et al., 2019 - Google Patents

Experimental and simulation studies of heat transfer in high-humidity hot air impingement blanching (HHAIB) of carrot

Yu et al., 2019

Document ID
3563104436924069097
Author
Yu X
Ju H
Mujumdar A
Zheng Z
Wang J
Deng L
Gao Z
Xiao H
Publication year
Publication venue
Food and bioproducts processing

External Links

Snippet

A mathematical model was presented to characterise heat transfer in high-humidity hot air impingement blanching (HHAIB) of cuboid carrots. The model accounts for condensation heat transfer and predicts the sample's core temperature evolution with time. The simulation …
Continue reading at www.sciencedirect.com (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling

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