Abstract
The mass and heat transfer phenomena's are considered as essential part in the characterization of units' operation efficiency in food industry. Diagrams, dimensional analysis, similitude, inverse analysis and mathematical models are useful tools in order to describe the phenomena involved in food processing in quantitatively and qualitatively terms. The present paper research presents the most efficient tools of analysis, modelling and optimization food mass and energy transfer phenomena in multiphase systems under transient stages. A new approach of exergy analysis and exergy coefficient determination with an Inverse Analysis protocol is proposed for future developments in thermal transfer assessment.
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