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1. 1. Improving the understanding of heat transfer when boiling solid foods

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Dat Nguyen Trong; [2022]
   Keywords : fluid-to-particle heat transfer coefficient; heat transfer; pool boiling; boiling; simmering; starch gelatinization; unsteady-state heat transfer analysis; food engineering; Agriculture and Food Sciences;

   Abstract : Determination of the fluid-to-particle heat transfer coefficient hfp is a fundamental problem in food engineering. Solutions to this problem help food technologists and cooks prepare foods with desired characteristics more efficiently in time and energy use. This study aims to determine the hfp-value in simmering and boiling solid foods. READ MORE