Chilling, Freezing and Thawing Process Design

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Citations (Scopus)
Original languageEnglish
Title of host publicationHandbook of Food Process Design
PublisherWiley-Blackwell
Pages430-459
Number of pages30
ISBN (Print)144433011X, 9781444330113
DOIs
Publication statusPublished - Mar 21 2012

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Keywords

  • Basic equations of heat transfer
  • Chilling with crushed ice or ice-water mixture
  • Chlorination, preventing infections from microorganisms
  • Emerging freezing techniques
  • Freezing process design, and selection of freezer type
  • Heat transfer coefficients, and freezing systems
  • Specific heat and enthalpy
  • Surface freezing, and fresh product damage
  • Surface heat transfer, and effective heat transfer coefficient
  • Unit operations in processing, chilling, freezing and thawing

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

Cite this

Rahman, M. S. (2012). Chilling, Freezing and Thawing Process Design. In Handbook of Food Process Design (pp. 430-459). Wiley-Blackwell. https://doi.org/10.1002/9781444398274.ch16