Abstract
Mist chilling, which uses air and suspended water droplets as a cooling medium can reduce weight losses in food and accelerate heat transfers compared to forced-air cooling. The results presented here deal with the experimental study and modelling of heat and mass transfer during mist chilling in a stack of spheres. A numerical model was established to predict temperature kinetics in a stack of spheres. It takes into account local air temperature, local droplet concentration, heat and mass transfer coefficients. Model predictions are in good agreement with experimental results for single and two-phase-flow for different conditions of air velocity and water mass flow rate.
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