Complutense University Library

Determining Thermal Parameters In The Cooling Of A Small-Scale High-Pressure Freezing Vessel

Infante del Río, Juan Antonio and Guignon, Berengere and Ramos, Angel M and Diaz, Jose M and Sanz, Pedro D. (2006) Determining Thermal Parameters In The Cooling Of A Small-Scale High-Pressure Freezing Vessel. International Journal Of Refrigeration-Revue Internationale Du Froid, 29 (7). pp. 1152-1159. ISSN 0140-7007

[img] PDF
Restricted to Repository staff only until 2020.

433kB

Official URL: http://www.sciencedirect.com/science/article/pii/S0140700706000272

View download statistics for this eprint

==>>> Export to other formats

Abstract

High-pressure supported freezing processes need a more efficient refrigeration technique to be applied at industrial level.
A cooling method consisting in the circulation of a refrigerant in ebullition around the product in the vessel has been tested on a lab-scale prototype built for that purpose. The cooling kinetic of a mixture of ethanol, ethylene glycol and water (a usual pressurizing medium) was followed, recording temperatures in the whole sample. A mathematical model has been developed to describe heat transfer during cooling of the sample in the vessel. The heat transfer coefficient between the refrigerant and the
vessel was determined by a fitting procedure between the numerical simulation results and the experimental measurements. This model should be used to predict the cooling kinetics in other conditions (other products, larger vessels) and to optimise the process.


Item Type:Article
Uncontrolled Keywords:Research; Freezing; Liquid; High Pressure; Experiment; Evaporator; Modelling; Heat Transfer;Heat-Transfer; Foods; Size;Thermodynamics; Engineering, Mechanical
Subjects:Sciences > Physics > Thermodynamics
ID Code:16061
References:

L. Otero, A.D. Molina-García, A.M. Ramos, P.D. Sanz, A model for a real thermal control in high-pressure treatment of foods, Biotechnol. Prog. 18 (2002) 904e908.

A. Le Bail, D. Chevalier, D.M. Mussa, M. Ghoul, High pressure freezing and thawing of foods: a review, Int. J. Refrigeration. 25 (2002) 504e513.

M.N. Martino, L. Otero, P.D. Sanz, N.E. Zaritzky, Size and location of ice crystals in pork frozen by high-pressure assisted freezing as compared to classical methods, Meat Sci. 50 (3) (1998) 303e313.

V. Zimparov, Energy conservation through heat transfer enhancement techniques, Int. J. Energy Res. 26 (2001) 675e696.

D.G. Prabhanjan, G.S.V. Raghavan, T.J. Rennie, Comparison of heat transfer rates between a straight tube heat exchanger and a helically coiled heat exchanger, Int. Commun. Heat Mass Transfer 29 (2) (2002) 185e191.

C. Luscher, O. Schlu¨ter, D. Knorr, High pressure-low temperature processing of food: impact on cell membranes, texture, color and visual appearance of potato tissue, Innov. Food Sci. Emerg. Technol. 6 (1) (2005) 59e71.

M.Thiebaud,E.M.Dumay, J.-C.Cheftel, Pressure-shift freezing of o/w emulsions: influence of fructose and sodium alginate on undercooling, nucleation, freezing kinetics and ice crystal size distribution, Food Hydrocolloids 16 (6) (2002) 527e545.

D.S. Austen, H.M. Solimann, Laminar flow and heat transfer in helically coiled tubes with substantial pitch, Exp. Therm. Fluid Sci. 1 (1988) 183e194.

J.M. Díaz Serrano, R.M. Guerra García, B. Guignon, P.D. Sanz Martínez, Procedimiento para acortar el tiempo de enfriamiento de recintos destinados al tratamiento de los alimentos por alta presión. Decreasing the cooling time in the vessel used for the high-pressure food processing. Patente P200400547; 05/03/04 Oficina Española de Patentes y Marcas.

A. Ardia, D. Knorr, V. Heinz, Adiabatic heat modeling for pressure build-up during high-pressure treatment in liquidfood processing. Trans IchemE, Part C, Food Bioprod. Process. 82 (C1) (2004) 89e95.

C. Hartmann, J.P. Schuhholz, P. Kitsubun, N. Chapleau, A. Le Bail, A. Delgado, Experimental and numerical analysis of the thermofluiddynamics in a high-pressure autoclave, Innov. Food Sci. Emerg. Technol. 5 (4) (2004) 399e411.

J.I. Díaz, A.M. Ramos, L. Otero, A. Molina, P.D. Sanz, On the mathematical modelling and control of high hydrostatic pressure food processing, in: E. Balsa-Canto, J. Mora, J.R. Banga, E. Oñate (Eds.), Mathematical and Computer Techniques for Agro-Food Technologies, International Center for Numerical Methods in Engineering (CIMNE), Barcelona, 2002, pp. 170e175.

D.R. Heldman, Food freezing, in: D.R. Heldman, D.B. Lund (Eds.), Handbook of Food Engineering, Marcel Dekker, Inc., New York, USA, 1992, pp. 277e315.

R. Glowinski, A.M. Ramos, A numerical approach to the Neumann control of the CahneHilliard equation, in: R. Glowinski, H. Kawarada, J. Periaux (Eds.), Computational Methods for Control Applications, Gakuto, International Series: Mathematical Sciences and Applications, vol. 16, Gakko Tosho, Tokyo, Japan, 2002, pp. 111e155.

Deposited On:24 Jul 2012 12:05
Last Modified:06 Feb 2014 10:37

Repository Staff Only: item control page