Localised air delivery to reduce energy use in the food industry

Journal of Food Engineering

Volumn 62, Issue 1, 2004, Pages 23-28

  Burfoot, Dean ^a   Reavell, Simon ^a   Wilkinson, David ^a   Duke, Neville ^b  

^a SILSOE RESEARCH INSTITUTE   (United Kingdom)

^b ABB Limited UK   (United Kingdom)

Author keywords

Air delivery; Energy; Temperature

Indexed keywords

AIR CONDITIONING DUCTS; CONVEYORS; ENERGY UTILIZATION; INDUSTRIAL APPLICATIONS; LOW TEMPERATURE EFFECTS; PRODUCTION CONTROL;

LOCALIZED AIR DELIVERY (LAD);

FOOD PRODUCTS;

EID: 0142075159     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(03)00166-3     Document Type: Article

References (3)

1. British Standard BS1042: Section 2.1:1983 ISO 3966-1977. Method of fluid flow measurement in closed conduits. Part 2 Velocity area methods. Section 2.1 Method using Pitot static tubes.
2. Burfoot D., Brown K., Xu Y., Reavell S.V., Hall K. Localised air delivery systems in the food industry. Trends in Food Science & Technology. 11:2000;410-418.
3. Health and Safety Executive (1999). HSE Information Sheet No. 3 revised. Workroom temperatures in places where food is handled. Available from HSE Books, PO Box 1999, Sudbury, Suffolk CO10 6FS.