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    The document analyzes the heat transfer coefficient of liquid nitrogen droplets evaporating on food surfaces during cryogenic freezing. It determines the effects of heat transfer coefficients on the top and bottom surfaces of evaporating droplets. It shows that heat transfer from the top surface significantly impacts the overall heat transfer coefficient, and maximum heat extraction from food occurs at the bottom of droplets. Test results were consistent and repeatable, agreeing with literature data. Suggestions are provided for increasing freezing rates relevant to commercial cryogenic freezing practices.

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    SOAwonorin2

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    The document analyzes the heat transfer coefficient of liquid nitrogen droplets evaporating on food surfaces during cryogenic freezing. It determines the effects of heat transfer coefficients on the top and bottom surfaces of evaporating droplets. It shows that heat transfer from the top surface significantly impacts the overall heat transfer coefficient, and maximum heat extraction from food occurs at the bottom of droplets. Test results were consistent and repeatable, agreeing with literature data. Suggestions are provided for increasing freezing rates relevant to commercial cryogenic freezing practices.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    7 views1 page

    SOAwonorin 2

    Uploaded by

    jrcorreac
    The document analyzes the heat transfer coefficient of liquid nitrogen droplets evaporating on food surfaces during cryogenic freezing. It determines the effects of heat transfer coefficients on the top and bottom surfaces of evaporating droplets. It shows that heat transfer from the top surface significantly impacts the overall heat transfer coefficient, and maximum heat extraction from food occurs at the bottom of droplets. Test results were consistent and repeatable, agreeing with literature data. Suggestions are provided for increasing freezing rates relevant to commercial cryogenic freezing practices.

    Copyright:

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    Download as PDF, TXT or read online from Scribd
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    International Journal of Refrigeration Volume 16, Issue 2, 1993, Pages 143-151

    Analysis of the heat transfer coefficient for liquid nitrogen droplets in cryogenic freezing of foods: Analyse du coefficient de transfert de chaleur de gouttelettes d'azote liquide dans des conditions de cryoconglation des aliments
    S.O. Awonorin

    Abstract
    An analysis of the heat transfer coefficient of liquid droplets evaporating on a food slab surface has been made in relation to cryogenic freezing of foods. The effects of heat transfer coefficients at the top and bottom surfaces of the evaporating droplets were determined. It has been shown that the heat transfer from the top surface of the droplets has a significant effect on the overall heat transfer coefficient of these droplets and that maximum extraction of heat from the food surface occurs at the bottom of the droplets. The results obtained from several tests were consistent and repeatability was good. The data obtained are in agreement with those reported in the literature and useful suggestions for higher freezing rates are discussed in relation to the commercial practice of cryogenic freezing. Keywords: liquid nitrogen; heat transfer coefficiient; cryogenic freezers

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