Share

IIR document

HEAT TRANSFER IN FLUIDIZED AND VIBRO-FLUIDIZED BED FREEZING.

Author(s) : MARHIC L. R., SINGH R. P.

Summary

THE IQF PROCESS IS WIDELY USED FOR THE FREEZING OF PARTICULATE FOODSTUFFS. THE PURPOSE OF THE INVESTIGATION WAS TO ATTEMPT TO IMPROVE THIS PROCEDURE BY STUDYING THE EFFECT OF AIR VELOCITY ON HEAT TRANSFER BETWEEN THE FLUID AND PARTICLES AND BY INCLUDING, IN THE TREATMENT, A VIBRATING TRAY SUPPORTING THE FLUIDIZED BED. IT WAS OBSERVED THAT THE HEAT TRANSFER COEFFICIENT BETWEEN THE FLUID AND THE PARTICLE INCREASED WITH AIR VELOCITY BUT THAT THE FREEZING TIME OF PEAS DECREASED ONLY LITTLE. THE USE OF VIBRATIONS ENABLES ONE TO DECREASE THE VELOCITY BELOW THE MINIMUM FLUIDIZING VELOCITY SO THAT ENERGY COST CAN BE REDUCED.

Available documents

Format PDF

Pages: 358-363

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: HEAT TRANSFER IN FLUIDIZED AND VIBRO-FLUIDIZED BED FREEZING.
  • Record ID : 1988-1999
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles from the proceedings (509)
See the conference proceedings

Indexing