A MODEL FOR HEAT TRANSFER IN CRYOGENIC FOOD FREEZING.

Type of article: Article

Summary

AN EXPERIMENTAL STUDY OF THE HEAT TRANSFER BETWEEN LIQUID NITROGEN SPRAYS AND A MODEL FOOD (A GELATINE SLAB) WAS CARRIED OUT. MEASUREMENTS OF HEAT FLUX AND LOCAL MASS FLOW RATES OF THE SPRAY WERE MADE AT VARIOUS LIQUID NITROGEN PRESSURES AND TEMPERATURE DIFFERENCES BETWEEN THE SPRAY AND THE FOOD SURFACE. AT HIGHER SPRAY PRESSURES, THE HEAT TRANSFER COEFFICIENT INCREASES WITH THE MASS FLUX DENSITY. THE QUANTITY OF LIQUID NITROGEN, THE MEAN DROPLET SIZE, SPRAY VELOCITY, SURFACE COVERAGE AND THE MEAN TEMPERATURE DIFFERENCE ARE MAJOR FACTORS INFLUENCING HEAT TRANSFER. ALTHOUGH THE HEAT TRANSFER COEFFICIENTS AT THE FOOD SURFACE ARE MUCH LESS THAN THOSE OBTAINED FOR INDIVIDUAL DROPLETS, THE MODEL PROVIDES USEFUL DATA.

Details

Original title: A MODEL FOR HEAT TRANSFER IN CRYOGENIC FOOD FREEZING.
Record ID : 1990-0614
Languages: English
Source: Int. J. Food Sci. Technol. - vol. 24 - n. 3
Publication date: 1989/06
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Freezing of foodstuffs
Keywords: Spray; Calculation; Liquid nitrogen; Heat transfer; Frozen food; Performance; Cryofluid; Cryofreezing; Freezing