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Numerical modelling of the food freezing process in a quasi-hydrofluidisation system
Innovative Food Science & Emerging Technologies ( IF 6.6 ) Pub Date : 2021-09-22 , DOI: 10.1016/j.ifset.2021.102834
Michal Stebel 1 , Jacek Smolka 1 , Michal Palacz 1 , Edyta Piechnik 1 , Michal Halski 1 , Magdalena Knap 2 , Ewa Felis 2 , Trygve Magne Eikevik 3 , Ignat Tolstorebrov 3 , Juan Manuel Peralta 4 , Susana E. Zorrilla 4
Affiliation  

The paper presents a study of food freezing using hydrofluidisation method, characterised by very high heat transfer coefficients exceeding 2500 W · m−2 K−1, which constitutes a novel and promising technology. A numerical analysis of a system with a stationary group of food products was performed. This study aimed to investigate the geometrical parameters governing the freezing process, i.e., the position of food products above the orifices (from 50 mm to 70 mm), their mutual position, the diameter of orifices (3 mm or 5 mm), and the spacing of the orifices in an array (from 8 mm to 12 mm). In this method, the freezing time was from 3 min for 10 mm spherical food sample in moderate refrigerating medium temperatures up to 12 min for 30 mm spherical sample. Moreover, the freezing times at different liquid temperatures were compared in the range of −20 °C to −5 °C. Reducing the temperature by 5 K may lead to shortening the process by up to 50%. The hydrofluidisation method was assessed versus the immersion freezing for spherical products of different sizes showing the reduction of the process time from about 35% to over 60%.



中文翻译:

准流体系统中食品冷冻过​​程的数值模拟

该论文介绍了使用流体化方法冷冻食品的研究,其特点是具有超过 2500  W  ·  m -2  K -1的非常高的传热系数,这是一项新颖且有前途的技术。对具有固定食品组的系统进行了数值分析。本研究旨在调查控制冷冻过程的几何参数,即食品在孔口上方的位置(从 50 毫米到 70 毫米)、它们的相互位置、孔口的直径(3 毫米或 5 毫米)以及阵列中孔口的间距(从 8 毫米到 12 毫米)。在该方法中,冷冻时间为 3 分钟至 10 毫米球形食品样品在中等制冷介质温度下最多 12 分钟,用于 30 毫米球形样品。此外,在-20  °C至-5  °C的范围内比较了不同液体温度下的冷冻时间。将温度降低 5  K 可能会使该过程缩短多达 50%。对于不同尺寸的球形产品,对流体化方法与浸入冷冻进行了评估,结果表明处理时间从约 35% 减少到 60% 以上。

更新日期:2021-10-01
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