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Measurement of the surface heat transfer coefficient during freezing on a scraped surface.

Author(s) : ZHENG L. Y., RUSSELL A. B., BONGERS P. M. M.

Summary

Experimental measurements in a laboratory flow cell have shown that heat flux through a scraped surface, on which ice crystallization is occurring, follows a cyclic pattern over time. This is due to the changing resistance offered by the growing ice layer. The time-averaged overall heat transfer coefficient increases with scraping frequency, but to a much lesser degree than is predicted by the penetration theory, indicating that this model is inappropriate to describe heat transfer with simultaneous crystallization.

Details

  • Original title: Measurement of the surface heat transfer coefficient during freezing on a scraped surface.
  • Record ID : 2003-0833
  • Languages: English
  • Source: Food & drink 2000. Processing solutions for innovative products.
  • Publication date: 2000/09/12
  • Document available for consultation in the library of the IIR headquarters only.

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