Abstract
Fixed and fluidized bed freezing phenomena were studied with the aid of a computer model to determine the optimum operating conditions for freezers. Experimental procedures were developed to determine the convective heat transfer coefficient, h, and its relationship to the superficial air velocity, u, during freezing. Dimensionless correlations show h to be dependent on u in the fized bed phase. In the fluidized bed phase, h was constant and independent of u. Using green peas, cherries and radishes (of diameters 7, 19 and 25 mm, respectively), it was found that the optimum bed height which resulted in the minimum energy use per unit weight of product frozen was smaller for the smaller sized particles.
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