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INVESTIGATIONS OF THE FLUIDIZED BED FREEZING PROCESS OF THE LARGE FOOD PARTICLES.

Author(s) : GRUDA Z.

Summary

THE DIAMETERS RANGED BETWEEN 20 AND 41 MM AND THE PRODUCTS STUDIED INCLUDED POTATOES, STRAWBERRIES AND PLUMS. THE PURPOSE OF THE STUDY WAS TO DETERMINE THE EFFECT OF THE DIFFERENT FACTORS ON THE EFFICIENCY OF FLUIDIZED BED FREEZERS. THE RESULTS WERE AS FOLLOWS: THE AVERAGE HEAT TRANSFER COEFFICIENT WAS 132 TO 149 W/M2 K AT THE LABORATORY AND 128 TO 147 W/M2 K IN INDUSTRIAL FREEZING. THE HEIGHT OF THE BED HAS NOS EFFECT. THE FREEZING TIME OF THE OUTER LAYER MAINLY DEPENDS ON CENTRAL TEMPERATURE. WEIGHT LOSS INCREASES WITH THE RISE OF CENTRAL TEMPERATURE.

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Pages: 551-558

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Details

  • Original title: INVESTIGATIONS OF THE FLUIDIZED BED FREEZING PROCESS OF THE LARGE FOOD PARTICLES.
  • Record ID : 1985-2398
  • Languages: English
  • Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
  • Publication date: 1983/08/07
  • Document available for consultation in the library of the IIR headquarters only.

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