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FUNDAMENTAL RESEARCH OF FOOD-FREEZING USING FLUIDIZED BED.

[In Japanese. / En japonais.]

Author(s) : KATAYAMA K.

Type of article: Article

Summary

FOOD-FREEZING BY A FLUIDIZED BED WAS INVESTIGATED FUNDAMENTALLY AND EXPERIMENTALLY, USING BRASS, PVC, PMMA (METHYL POLYMETHACRYLATE) AND BLOCKS OF TUNA. HEAT TRANSFER COEFFICIENT IN THE FLUIDIZED BED USED IN THIS EXPERIMENT WAS MUCH HIGHER THAN THAT OF FORCED-CONVECTION NOT ONLY FOR THE CASE OF THE SAME COOLING-AIR VELOCITY, BUT ALSO FOR THE CASE OF THE SAME DRIVING-POWER OF COOLING-AIR. BESIDES, WATER LOSS FROM THE SAMPLE SURFACE WAS MUCH SMALLER IN THE FREEZING EXPERIMENT OF A BLOCK OF TUNA BY THE FLUIDIZED BED, COMPARED WITH THE FREEZING BY FORCED CONVECTION. THE DEPENDENCY OF NUSSELT NUMBER, ON THE SHAPEFACTORS, OF SAMPLES WAS EXAMINED FOR VARIOUS SHAPE FACTORS AND EQUIVALENT DIAMETER. THE RESULTS WERE SUMMARIZED BY AN EQUATION. FREEZING-TIME REQUIRED FOR THE WHOLE SAMPLE TO BE COOLED BELOW 243 K (-30.C) WAS ALSO EXAMINED USING BLOCKS OF TUNA. BASED ON THE FREEZING-TIME, THE SMALLER THE SHAPE FACTOR OF THE SAMPLE, THE MORE EVIDENT WAS THE EFFECT USING THE FLUIDIZED BED.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1982-0093
  • Languages: Japanese
  • Source: Refrigeration - vol. 56 - n. 641
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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