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Analysis of heat and mass transfer during bulk hydraircooling of spherical food products.

Author(s) : NARASIMHA RAO K. V., NARASIMHAM G. S. V. L., KRISHNA MURTHY M. V.

Type of article: Article

Summary

Hydraircooling is a technique used for precooling food products. In this technique chilled water is sprayed over the food products while cold unsaturated air is blown over them. The study is concerned with the analysis of bulk hydraircooling as it occurs in a package filled with several layers of spherical food products with chilled water sprayed from the top and cold unsaturated air blown from the bottom. A mathematical model is developed.

Details

  • Original title: Analysis of heat and mass transfer during bulk hydraircooling of spherical food products.
  • Record ID : 1993-2641
  • Languages: English
  • Source: International Journal of Heat and Mass Transfer - vol. 36 - n. 3
  • Publication date: 1993/02

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