how can I also determine which one to use?
usually, for meats like filet that are in the back of the counter are top decrease while the pre-packed stuff is selection. a minimum of it incredibly is the way my markets function those are U.S. words that relate to the U. S. branch of Agriculture score of pork. It only has to do with the marbling of the pork. intense end eating places (steak properties) tend to serve only top meats (which even tend to have slightly extra fat)
Co-current and Counter-current flow patterns are used in Heat Exchangers. The Co-current flow is where the inlets of both hot and cold fluids entering the tube and shell sides of the exchanger, enter at the same end and leave at the opposite end Flowing through 'In Parallel' . Used according to Plant Operating Requirements, generally in low flow, low heat exchange situations.. Counter-current Heat Exchange is where the Hot and Cold fluids enter the exchanger from opposite ends and sides and flow in opposite directions through the shell and tube sides, This flow pattern, together with 'Transverse' shell side, and 'Longitudinal' tube side baffles, provide a much more efficient heat exchange rate in high volume flow systems.. The baffles also provide 'Multiple Passes' through the exchanger tubes and shell sides and, cause 'Turbulent' flow of fluids giving even more increased efficiency by prolonging the 'Residence Time' of the fluids within the exchanger.
