Comparative analysis of apple and orange during forced convection cooling: experimental and numerical investigation
The main theme of this paper is to make improvements in heat transfer during cooling of food products in forced convection environment. In the present study the effect of air velocity during precooling of spherical food products i.e., apple and orange is seen. The experiments are performed on an air...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIMS Press
2021-05-01
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| Series: | AIMS Energy |
| Subjects: | |
| Online Access: | http://www.aimspress.com/article/doi/10.3934/energy.2021011?viewType=HTML |