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Application of numerical tools for heat transfer analysis of freezing individual foods.

Auteurs : VERBOVEN P., SCHEERLINCK N., NICOLAI B. M.

Résumé

A finite element model was developed to predict the temperature distribution in individual foods during freezing, taking into account the actual shape of the food item to be frozen. This methodology was applied to the fast freezing of strawberries, and validation experiments were done in a prototype hydrofluidisation freezer. A relationship between shape, heat transfer coefficients and the corresponding freezing time was established. Convection heat transfer inside a hydrofluidisation freezing unit was investigated. The unit contained a food tank with perforated bottom plate to create agitating jets. Coefficients were within a range of 154 to 1548 W m-2 °C-1. The agitation 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. A web-based simulation environment for thermal analysis was presented.

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Pages : 8

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Détails

  • Titre original : Application of numerical tools for heat transfer analysis of freezing individual foods.
  • Identifiant de la fiche : 30028263
  • Langues : Anglais
  • Source : EUROFREEZE: Individual Quick Freezing of Foods - Workshop Proceedings, Sofia, Bulgaria, January 13-15, 2005.
  • Date d'édition : 01/2005

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