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Additional info for German Heavy Reconnaissance Vehicles Sd Kfz 231 6), 232 6) And 263 6) By Horst Scheibert
Temperature charts for induction and constant temperature heating. Transaction of American Society of Mechanical Engineers, 69, 227–236. D. (1980). Canned foods. Thermal processing and microbiology. Edinburgh: Churchill Livingstone. P. (1992). Heat transfer. : McGraw-Hill International Limited. B. (1996). Fundamentals of heat & mass transfer. USA: Wiley. B. (1999). Pulsed electric field processing effects on flavor compounds and microorganisms of orange juice. Journal of Food Chemistry, 65, 445–451.
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Free Convection When a fluid’s temperature changes, the resulting changes in density establish natural convection currents, which occur as a result of bulk movement of the fluid, such as the movement of liquid inside a can during sterilization. , 1975). The rate of convection heat transfer is governed by Newton’s law of cooling. 3) where Q is the rate of heat transfer (W), a is the surface area (m2 ), Ts is the surface temperature, Tbu is the bulk fluid temperature, and h s is the surface or film heat transfer coefficient (W m−2 K−1 ).