The effect of the design of an air cooling system on the shrinkage rate of stored food products
Annotation
The theory of drying has been used to analyze the shrinkage rate in cold storage facilities. It is shown that the intensity of shrinkage crucially depends on the pattern on air circulation throughout the storage room. Theoretical design of storage facilities is described to identify the maximum and minimum shrinkage rates. The efficiency of the existing types of storage facilities is analyzed.
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