| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4991736 | Applied Thermal Engineering | 2017 | 6 Pages |
Abstract
Furthermore, if the overall heat transfer coefficient and the exchange surface are known, the pump-over temperature decrease depends only by the temperature difference between the juice and the environment (or cooling system). Once this temperature decrease is known, pump-overs can be used to improve the temperature control during red grape fermentation. For instance, the frequency of pump-overs can be used when the temperature control with the cooling systems is more difficult.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Fluid Flow and Transfer Processes
Authors
Lorenzo Guerrini, Giulia Angeloni, Fabio Baldi, Alessandro Parenti,