TY - JOUR
T1 - Heat removal from heat-sensitive foods
T2 - an economic approach to the transient behaviour of finned surfaces
AU - Malcata, F. Xavier
PY - 1987
Y1 - 1987
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=0023567629&partnerID=8YFLogxK
U2 - 10.1016/0260-8774(87)90005-7
DO - 10.1016/0260-8774(87)90005-7
M3 - Article
AN - SCOPUS:0023567629
SN - 0260-8774
VL - 6
SP - 455
EP - 465
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 6
ER -