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 vaporization of water from a material under adiabatic conditions. Knowledge of the principles of heat transfer is an essential prerequisite to the understanding of the design and operation of refrigeration systems.
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SUGGESTED READING
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Toledo, R.T. (2007). Refrigeration. In: Fundamentals of Food Process Engineering. FOOD SCIENCE TEXT SERIES. Springer, Boston, MA. https://doi.org/10.1007/0-387-29241-1_10
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DOI: https://doi.org/10.1007/0-387-29241-1_10
Publisher Name: Springer, Boston, MA
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