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The state of the art of impacting air jets and food freezing.

Jets d'air impactants et congélation de produits alimentaires: état de l'art.

Author(s) : BOY V., LEMEE Y., LENDORMI T., et al.

Type of article: Article, Review

Summary

The review presents the most recent freezing processes with a focus on air impingement jets processes. The scientific advances and the developments of the freezing processes using air impingement jets are highlighted. The application of air impingement jets is mostly used to increase the heat transfer coefficient and thus to reduce the freezing time. The principle of air impingement jets is the following, by striking directly the heat exchange surface between the product and the cold air, the jets produce a higher local air velocity surrounding the sample. Average heat transfer coefficients estimated are of 300 W m-2 K-1 at -25°C and 30 m/s for impingement jet freezers. The bibliographic study has emphasized the dependence of the heat transfer coefficient, h, on both the process parameters and the products to be frozen. Overall, the temperature and velocity of air, the design jets variables and the product size, all together, affect the heat transfer coefficient. It also appears that, towards the variety of parameters to take into account to optimize the process, the use of Computational Fluids Dynamics (CFD) is relevant.

Details

  • Original title: Jets d'air impactants et congélation de produits alimentaires: état de l'art.
  • Record ID : 30023863
  • Languages: French
  • Source: Revue générale du Froid & du Conditionnement d'air - n.1165
  • Publication date: 2017/09

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