2 edition of Geothermal absorption refrigeration for food processing industries found in the catalog.
Prepared for the Department of Energy, Division of Geothermal Energy under contract EY-76-C-03-1319Nov. 1977Includes bibliographical references
|Statement||Dept. of Energy, Division of Geothermal Energy|
|Publishers||Dept. of Energy, Division of Geothermal Energy|
|The Physical Object|
|Pagination||xvi, 84 p. :|
|Number of Pages||47|
|2||SAN ; 1319-1|
nodata File Size: 2MB.
Energy Conversion and Management, 46, 2530—2552. Some novel food processing technologies have been developed to replace traditional energy-intensive unit operations for pasteurization and sterilization, evaporation and dehydration, and chilling and freezing in the food industry. Environmental Protection Agency US EPA.
Heat and mass transfer in combined convective and far-infrared drying of fruit leather. Industry and energy: challenges and opportunities.
Energy and exergy analyses of drying of red pepper slices in a convective type dryer. Journal of Food Engineering, 91, 56—63. International Journal of Energy Research, 26, 675—696. Clarification and concentration of pomegranate juice Punica granatum L. Energy efficiency and management in food processing facilities. Food Research International, 38, 1135—1142. International Journal of Food Microbiology, 144, 379—386. State of the art in process integration. A new model for thermodynamic analysis of a drying process.
Heat pump use in milk pasteurization: an energy analysis.
A new model for thermodynamic analysis of a drying process.
Drying of foods using supercritical carbon dioxide—investigations with carrot.