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Refrigeration

  • Romeo T. Toledo
  • Rakesh K. Singh
  • Fanbin Kong
Chapter
Part of the Food Science Text Series book series (FSTS)

Abstract

Cooling is a fundamental operation in food processing and preservation. Removal of heat could involve either the transfer of heat from one fluid to another or from a solid to a fluid, or it could be accomplished by adiabatic vaporization from liquid water. Knowledge of the principles of heat transfer is an essential prerequisite to the understanding of the design and operation of refrigeration systems.

Suggested Reading

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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Romeo T. Toledo
    • 1
  • Rakesh K. Singh
    • 1
  • Fanbin Kong
    • 1
  1. 1.Department of Food Science & TechnologyUniversity of GeorgiaAthensUSA

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