Abstract
The air-impingement freezing technique is a fast and efficient freezing method, which is widely used in food freezing and electronic industry. A novel air-impingement freezing machine was set up to investigate the food freeze. The freezing process of peeled shrimps by air-impingement freezing technique was studied experimentally and numerically. The freezing time of shrimp (150 count/lb) from +11°C to −18°C was about 100–140 s. The flow field and temperature distribution of peeled shrimp were studied by the solidification and melting model in FLUENT 6.3. The results show that the air jet flows away from the surface of the shrimp after the separation points so that the flow field and heat transfer were bad in the separation resign. In addition, the food freezing time of natural convection and air-impingement was compared, and the result shows that the air-impingement freezing time is about one-tenth than the natural convection freezing in freezer. In order to optimize the air-impingement freezing, H/D’s value was adjusted in the range of 4–8. The result indicates that the freezing time was increasing with the increase in H/D value, and H/D was recommended to be 6 in the impingement freezing.
Highlights
An air-impingement technology is well known as one of the quick cooling or freezing way due to its high velocity and high heat transfer coefficient.[1]
F Erdogdu et al.[3] comparatively analyzed the heat transfer about cooling the boiled eggs by air impingement and water immersion at the same temperature, and the results indicate that the impingement freezing (IF) is more efficient at the yolk center
The results show that the IF was much faster than the natural freezing
Summary
An air-impingement technology is well known as one of the quick cooling or freezing way due to its high velocity and high heat transfer coefficient.[1] The airimpingement technology was widely used in food freezing,[2,3,4] electronics cooling,[5,6] and plastic industry.[7,8] The air-impingement of food freezing has been reported by many researchers. F Erdogdu et al.[3] comparatively analyzed the heat transfer about cooling the boiled eggs by air impingement and water immersion at the same temperature, and the results indicate that the impingement freezing (IF) is more efficient at the yolk center. Sundsten et al.[9] compared three freezing technologies: spiral freezing (SF), liquid nitrogen (LN), and IF. The study found that IF uses the least time to freeze a 10-mm thickness 80 g hamburger from +4°C
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
