Experimental performance assessment of a vacuum cooling system through exergy analysis method

dc.contributor.author	Ozturk, H.M.
dc.contributor.author	Hepbasli, A.
dc.date.accessioned	2021-01-25T20:48:48Z
dc.date.available	2021-01-25T20:48:48Z
dc.date.issued	2017
dc.identifier	10.1016/j.jclepro.2017.05.118
dc.identifier.issn	09596526
dc.identifier.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85025476085&doi=10.1016%2fj.jclepro.2017.05.118&partnerID=40&md5=ee66ffcec2250ca9b1f25b6b6dbbf5f9
dc.identifier.uri	https://dspace.yasar.edu.tr/xmlui/handle/20.500.12742/10055
dc.description.abstract	The food industry, especially the cooling of the food, is a major consumer of energy. The high energy consumption forces the food cooling industry for new refrigeration systems and cooling foods with the low energy consumption. Vacuum cooling method is fa
dc.language.iso	English
dc.publisher	Journal of Cleaner Production
dc.title	Experimental performance assessment of a vacuum cooling system through exergy analysis method
dc.type	Article
dc.relation.firstpage	781
dc.relation.lastpage	791
dc.relation.volume	161
dc.description.affiliations	Pamukkale University, Department of Gastronomy and Culinary Art, Denizli, 20070, Turkey; Department of Energy Systems Engineering, Faculty of Engineering, Yasar University, Bornova, Izmir, 35100, Turkey

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