Simulations of stirred yoghurt processing in plate heat exchangers. Part II: Thermal behaviour
Thermal processing and manufacturing in the food industry involves heating and cooling of highly viscous fluids. In general, these fluids exhibit complex flow patterns and are dependent on temperature, shear rate, duration of shear and elastic properties. Since the main factor limiting heat transfer...
| Autor principal: | |
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| Outros Autores: | , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2010
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/1642 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/1642 |