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Document IIF

Calculs thermiques pour la conception de congélateurs industriels : le passé, le présent et le futur.

Thermal design calculations for food freezing equipment: past, present and future.

Auteurs : CLELAND A. C., OEZILGEN S.

Type d'article : Article, Article de la RIF

Résumé

The literature on methods for thermal design of food freezing equipment is reviewed with emphasis on two questions: what do those who design, build and commission freezers most need from researchers in terms of improved design calculation methods, and what are the most limiting factors in determining whether a particular freezer design will satisfactorily freeze the product at the required throughput rate? Freezing time prediction methods have been significantly improved over the last two decades and are now infrequently the factor most limiting accurate design. There is a much greater need for more accurate thermophysical properties and better information on heat transfer coefficients for a variety of practical situations. the failure of many industrial freezers to deliver the design conditions to product in all parts of the freezer is also important. Future research should address the full range of factors limiting accurate freezer design, which may mean less emphasis on freezing time prediction.

Documents disponibles

Format PDF

Pages : 359-371

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

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Détails

  • Titre original : Thermal design calculations for food freezing equipment: past, present and future.
  • Identifiant de la fiche : 1999-1064
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 21 - n. 5
  • Date d'édition : 08/1998

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