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Mesure du coefficient de transfert de chaleur de surface lors de la congélation sur une surface raclée.

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

Auteurs : ZHENG L. Y., RUSSELL A. B., BONGERS P. M. M.

Résumé

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.

Détails

  • Titre original : Measurement of the surface heat transfer coefficient during freezing on a scraped surface.
  • Identifiant de la fiche : 2003-0833
  • Langues : Anglais
  • Source : Food & drink 2000. Processing solutions for innovative products.
  • Date d'édition : 12/09/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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