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Aerodynamic and thermal study of water spraying for fruit and vegetable cooling.

La brumisation : étude aérodynamique et thermique du procédé pour la réfrigération des fruits et légumes.

Author(s) : ALLAIS I., ALVAREZ G., LETANG G., BILLIARD F.

Summary

The aerodynamic study of two-phase flow showed the effects of increasing the nozzle pressure. A thermal study showed that the critical heat-transfer coefficient under experimental conditions tripled over that obtained during a single-phase flow, and that it depended mainly on the mass-flow density obtained and on the temperature deviation between surface and air. Hence the water-spraying process will be based on these two parameters.

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Pages: 1994-5

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Details

  • Original title: La brumisation : étude aérodynamique et thermique du procédé pour la réfrigération des fruits et légumes.
  • Record ID : 1996-0224
  • Languages: French
  • Source: Refrigeration and the Quality of Fresh Vegetables.
  • Publication date: 1994/09/07
  • Document available for consultation in the library of the IIR headquarters only.

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