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Surface heat transfer coefficients to stationary spherical particles in an experimental unit for hydrofluidisation freezing of individual foods.

Author(s) : VERBOVEN P., SCHEERLINCK N., NICOLAÏ B. M.

Type of article: Article, IJR article

Summary

Convection heat transfer to spherical particles inside a hydrofluidisation freezing unit was investigated. The unit contained a food tank with a perforated bottom plate to create agitating jets. An aqueous solution of 30% ethanol + 20% glucose was used as the refrigeration medium in a temperature range of -20 to 0 °C and flow rates from 5 to 15 l min-1. The lumped capacitance method was applied on cooling profiles of aluminium spheres of 5-50 mm to obtain surface heat transfer coefficients. Coefficients were within a range of 154-1548 W m-2 °C-1, and depended on diameter, flow rate, refrigeration temperature and fluid agitation level. The agitation due to jets was accounted for by means of an agitation Reynolds number in a Nusselt correlation A large variability of measured surface heat transfer coefficients was observed. This could be attributed to non-constant flow and turbulence fields in the refrigeration medium. The value of the heat transfer coefficient was compared to values determined on strawberries.

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Pages: 328-336

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Details

  • Original title: Surface heat transfer coefficients to stationary spherical particles in an experimental unit for hydrofluidisation freezing of individual foods.
  • Record ID : 2003-1747
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 26 - n. 3
  • Publication date: 2003/05

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