Heat and Mass Transfer in Food Processing

In food thermal processing, the Biot number $Bi$ is defined as the ratio of:

Options:

• (A) Internal conductive thermal resistance of the food body to external convective boundary layer resistance ($Bi = \frac{h L_c}{k}$)
• (B) Convective heat transfer to radiation
• (C) Kinematic viscosity to thermal diffusivity
• (D) Inertial forces to viscous forces