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

F. Xavier Malcata*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

The 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.
Original languageEnglish
Pages (from-to)455-465
Number of pages11
JournalJournal of Food Engineering
Volume6
Issue number6
DOIs
Publication statusPublished - 1987

Fingerprint

Dive into the research topics of 'Heat removal from heat-sensitive foods: an economic approach to the transient behaviour of finned surfaces'. Together they form a unique fingerprint.

Cite this