Literature data of heat transfer coefficients in food processing

dc.contributor.author	Ζόγκζας, Νικόλαος Π.	el
dc.contributor.author	Κροκίδα, Μαγδαλινή Κ.	el
dc.contributor.author	Μιχαηλίδης, Παναγιώτης Α.	el
dc.contributor.author	Μαρούλης, Ζαχαρίας Β.	el
dc.date.accessioned	2015-05-27T06:44:46Z
dc.date.available	2015-05-27T06:44:46Z
dc.date.issued	2015-05-27
dc.identifier.uri	http://hdl.handle.net/11400/11218
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.tandfonline.com/doi/abs/10.1081/JFP-120005794	el
dc.subject	Food processing
dc.subject	heat transfer coefficient
dc.subject	Επεξεργασία τροφίμων
dc.subject	Συντελεστές μεταφοράς θερμότητας
dc.title	Literature data of heat transfer coefficients in food processing	en
heal.type	journalArticle
heal.classification	Chemical technology
heal.classification	Food technology
heal.classification	Χημική τεχνολογία
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://skos.um.es/unescothes/C00565
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Χημική τεχνολογία
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.keywordURI	http://lod.nal.usda.gov/2132
heal.keywordURI	http://lod.nal.usda.gov/44803
heal.identifier.secondary	DOI:10.1081/JFP-120005794
heal.language	en
heal.access	campus
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων	el
heal.publicationDate	2002-07
heal.bibliographicCitation	Zogzas, N. P., Krokida, M. K., Michailidis, P. A. and Maroulis, Z. B. (2002). Literature data of heat transfer coefficients in food processing. "International Journal of Food Properties", 5(2), July 2002. pp 391-417. Available from: http://www.tandfonline.com/doi/abs/10.1081/JFP-120005794. [Accessed 06/02/2007]	en
heal.abstract	Published data on the surface heat transfer coefficients in food processing operations have been selected from the literature, organized into a database, and presented. Useful information concerning the proposed equation, the system geometry, the experimental conditions, the range of application, and the relevant references, are tabulated.	en
heal.journalName	International Journal of Food Properties	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true