第3部分制冷工程(食品的热力学特性)学习课件.pptVIP

11. TRANSPIRATION OF FRESH FRUITS AND VEGETABLES Trsnspiration process: transpot of moisture through skin, evaporation of moisture from surface, and convective mass transport of moiature to surroundings. Driving force is a difference in water vapor pressure between surface and surrounding air: * 制 冷 原 理 与 技 术 Chapter 3: THERMAL PROPERTIES OF FOODS Needed for heat transfer calculations in equipment design and estimation of process times for refrigerating, freezing, heating, or drying, Properties required: density, specific heat（显热）, enthalpy, thermal conductivity. Fresh fruits and vegetable