A literature survey was conducted for the compilation and evaluation of current knowledge of surface heat transfer coefficients encountered in food refrigeration, freezing or thawing processes. A review was made of the various factors that affect the surface heat transfer coefficient and other theoretical considerations. Common methods used to measure surface heat transfer coefficients for food-related applications were described.
The final data compilation was presented in the form of tables of h values with other pertinent supporting data, and as graphs of Nusselt Number-Reynolds Number correlations. Recommendations for further research were made based on scarcity of present data and present state of the art in measuring surface heat transfer coefficients.