Description
Equations were developed to describe the transpiration of fruits and vegetables having shapes of spheres, cylinders, or slabs. The transpiration rate is affected by the surface temperature which is affected by the rate of respiration, the evaporative cooling effect due to transpiration, the convective and radiative heat transfer at the product surface. The effect of radiation and respiration are much lessened when the airflow rate past the product is high.
Units: Dual
Citation: Symposium, ASHRAE Transactions, 1988, vol. 94, pt. 1, Dallas, TX
Product Details
- Published:
- 1988
- Number of Pages:
- 12
- File Size:
- 1 file , 930 KB
- Product Code(s):
- D-DA-88-20-1
