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The objective of this work was to obtain experimental characteristics of the heat transfer coefficient during impingement fluidized freezing of vegetables, using a heat flux sensor. The material undergoing freezing was formed from vegetable slices measuring 3 × 3 × 0.5 cm. The model was validated by a statistical evaluation of the relative error, the regression characteristics for the Nusselt number, and an estimate of the agreement between the computated and experimental distributions of the Nusselt number. A strong correlation was found between the heat transfer coefficient values from the proposed model and the experimental values.
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- Original title: Heat transfer coefficient in impingement fluidization freezing of vegetables and its prediction.
- Record ID : 30004002
- Languages: English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 35 - n. 4
- Publication date: 2012/06
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Indexing
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Themes:
Heat transfer;
Freezing of foodstuffs;
Vegetables - Keywords: Heat transfer coefficient; Heat transfer; Vegetable; Fluidization; Freezing
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- Author(s) : GRUDA Z.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
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Experimental analysis of the hydrofluidization ...
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- Date : 2019/08/24
- Languages : English
- Source: Proceedings of the 25th IIR International Congress of Refrigeration: Montréal , Canada, August 24-30, 2019.
- Formats : PDF
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INVESTIGATIONS OF THE FLUIDIZED BED FREEZING PR...
- Author(s) : GRUDA Z.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
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Applications of fluidization to food processing.
- Author(s) : SMITH P. G.
- Date : 2007
- Languages : English
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