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Effect of Mass on Convective Heat Transfer Coefficient During Onion Flakes Drying
Convective Heat Transfer Coefficient Onion Flakes
2016/5/27
In this present study an open sun and greenhouse drying of onion flakes has been performed to study the effect of mass on convective heat transfer coefficient. Three sets of experiments with total qua...
Transfer of Listeria Monocytogenes from Stainless Steel and High Density Polethylyene to Cold Smoked Salmon and Listeria Monocytogenes Biofilm Cohesive Energy Investigation
Efficiency of Transfer Cohesive energy
2014/10/22
Listeria monocytogenes is a major concern for the food industry. It is one of the major agents causing listeriosis. The objective of the first part of this study is to evaluate the effect of hydration...
Three Dimensional Analysis of Heat Transfer during Food Thawing by Far-Infrared Radiation
far-infrared radiation heat transfer analysis thawing
2009/7/7
An apparent specific heat model was introduced to predict three dimensional heat transfer in food thawing by far-infrared radiation. A finite element method was applied to solve the fundamental equati...
Heat Transfer Characteristics of Superheated Steam Combined with Far Infrared Heating
superheated steam far infrared heating heat transfer rate
2009/6/10
The heat transfer characteristics of superheated steam (SHS) combined with far infrared heating (FIH) by a ceramic heater were compared with those of SHS and FIH performed separately. The heat transfe...
High Efficiency of Direct Plasmid Transfer between Two Streptomyces spp., and between Streptomyces spp. and E. coli
electroduction Streptomyces E. coli
2009/3/20
Electroduction is a method which allows direct transfer of plasmid DNA between donor and recipient under conditions of electroporation. The application of this technique allows significantly faster an...
Differences in Bacterial Population in Rainbow Trout（Oncorhynchus mykiss Walbum）Fry after Transfer from Incubator to Pools
fry rainbow trout bacterial flora
2009/3/16
The microflora of rainbow trout (Oncorhynchus mykiss Walbaum) fry from a commercial freshwater hatchery, along with important water quality parameters such as temperature, dissolved oxygen and pH, was...
Prediction of the average surface heat transfer coefficient for model foodstuffs in a vertical display cabinet
SHTC vertical display cabinet correlations food safety
2008/3/3
Calculations of transient temperatures of food products after they are transferred from a warm environment into a display cabinet, require data on the surface heat transfer coefficient (SHTC). There i...