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. Several methods were used to identify pertinent articles in the literature including letters-sent directly to leading scientists in the field.

Articles were reviewed and grouped according to the data contained. 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.