An Introduction to Heat Transfer
An Introduction to Heat Transfer
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DOI：
10.1115/1.1451231
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发表时间：
1950
影响因子：
3.8
通讯作者：
V. Arpaci;A. Salamet;S. Kao;Y. Jaluria
中科院分区：
文献类型：
--
作者：
V. Arpaci;A. Salamet;S. Kao;Y. Jaluria
传热在食品加工中的重要性是显而易见的;食品安全和适口性在加热方面的变化是如此显著，以至于许多食品加工都是围绕传热进行的。这里介绍这些过程的物理原理。两种模式的热传递进行了讨论：热传导通过一个固定的介质，和热对流通过一个移动的流体。在后一种情况下，热流体和冷流体的混合是热传递的主要机制，其通常比热传导更快。
The importance of heat transfer in food processing is obvious; the changes in food safety and palatability on heating are so marked that many food processes are built around heat transfer. The physical principles which underlie these processes are introduced here. Two modes of heat transfer are discussed: thermal conduction through a stationary medium, and thermal convection through a moving fluid. In the latter case, mixing of hot and cold fluids is the main mechanism of heat transfer, which is usually more rapid than thermal conduction.