The heat pipe and its potential for enhancing the cooking and cooling of meat joints

International Journal of Food Science and Technology

Volumn 40, Issue 4, 2005, Pages 419-423

  James, Christian ^a   Araujo, Marlene ^a   Carvalho, Andreia ^a   James, Stephen J ^a  

^a UNIVERSITY OF BRISTOL   (United Kingdom)

Author keywords

Bacon; Convection cooking; Cured meat; Refrigerator cooling

Indexed keywords

BACON; CONVECTION COOKING; CURED MEAT; REFRIGERATOR COOLING;

CONDENSATION; COOLING; HEAT TRANSFER; MEATS; OVENS; REFRIGERATION; SPECIFIC HEAT; THERMAL CONDUCTIVITY;

HEAT PIPES;

EID: 17044426277     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00943.x     Document Type: Article

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