TY - CHAP
T1 - Chilling, Freezing and Thawing Process Design
AU - Rahman, Mohammad Shafiur
PY - 2012/3/21
Y1 - 2012/3/21
KW - Basic equations of heat transfer
KW - Chilling with crushed ice or ice-water mixture
KW - Chlorination, preventing infections from microorganisms
KW - Emerging freezing techniques
KW - Freezing process design, and selection of freezer type
KW - Heat transfer coefficients, and freezing systems
KW - Specific heat and enthalpy
KW - Surface freezing, and fresh product damage
KW - Surface heat transfer, and effective heat transfer coefficient
KW - Unit operations in processing, chilling, freezing and thawing
UR - http://www.scopus.com/inward/record.url?scp=84886187575&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84886187575&partnerID=8YFLogxK
U2 - 10.1002/9781444398274.ch16
DO - 10.1002/9781444398274.ch16
M3 - Chapter
AN - SCOPUS:84886187575
SN - 144433011X
SN - 9781444330113
SP - 430
EP - 459
BT - Handbook of Food Process Design
PB - Wiley-Blackwell
ER -