对食品冷藏、冷冻或解冻过程中遇到的表面传热系数的现有知识进行了汇编和评估。综述了影响表面传热系数的各种因素及其他理论考虑。介绍了食品相关应用中测量表面传热系数的常用方法。最终数据汇编以数值表和其他相关支持数据以及努塞尔数-雷诺数关联图的形式呈现。基于目前数据的缺乏和表面传热系数测量的现状，提出了进一步研究的建议。引文:阿什雷学报，第86卷，第2部分，科罗拉多州丹佛

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 ofhvalues 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.