Mathematical modeling of airflow, heat and mass transfer during forced convection cooling of produce in ventilated packages
Forced convection cooling process is the most widely used method of cooling to extend shelf life of horticultural produce after harvest. However, heterogeneous cooling of produce inside different parts of ventilated packages is a serious problem. Therefore, it is essential to design packages that fa...
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| Format: | Others |
| Language: | en |
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McGill University
2008
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=115663 |