Experimental formation of bed under jet tube fluidization conditions used for food cooling and freezing

• Autorzy: Kluza F , Stadnik L.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

experimental formation; jet tube fluidization; impingement jet fluidization; jet-to-jet arrangement; condition; food cooling; freezing; fluidization; soybean; sweet corn; potato parallelepiped

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering
• Rocznik: 2009
• Tom: 12
• Numer: 3
• Opis fizyczny: http://www.ejpau.media.pl/volume12/issue3/art-07.html

Twórcy

autor

Kluza F

• University of Life Sciences in Lublin, Doswiadczalna 44, 20-280 Lublin, Poland

autor

Stadnik L.

Bibliografia

• 1. Anderson B.A., Singh R.P., 2006. Effective heat transfer coefficient measurement during air impingement thawing using an inverse method. Int. J. Refrig., 29(2), 281–293.
• 2. De Bonis M.V., Ruocco G., 2007. Modelling local heat and mass transfer in food slabs due to air jet impingement. J. Food Eng. 78, 230-237.
• 3. Erdogdu F., Ferrua M., Singh S.K., Singh R.P., 2007. Air-impingement cooling of boiled eggs: Analysis of flow visualization and heat transfer. J. Food Eng. 79, 920-928.
• 4. Gardon R., Akfirat J.C., 1965. The role of turbulence in determining the heat transfer characteristics of impinging jets. Int. J. Heat Mass Trans.
• 5. Huber A.M., Viskanta R., 1994. Effect of jet-jet spacing on convective heat transfer to confined, impinging arrays of axisymmetric air jets. Int. J. Heat Mass Trans., 2859-2869.
• 6. Kluza F., Spiess W.E.L., 1991. Studies on the use of a modified spouted bed to dry food. 8th World Congress of Food Science and Technology, Toronto Canada, P138, September 29-October 4.
• 7. Kluza F., Spiess W.E.L., 1995. Investigation on heat transfer coefficient during heat processing of food involving impingement method. 9th Word Congress of Food Science and Technology, Symposium subject 35, Reg.451/181, Abstracts of Lectures and Posters, 2, 47.
• 8. Kluza F., 1999. Preliminary evaluation of impingement method utility for food freezing. Proceedings of the International Congress, Improved Traditional Foods for the Next Century, Valencia, Spain, 28-28 October 1999, 406-408.
• 9. Kluza F. (ed.), 2007. Optimization of the conditions of the process and characteristics of the phenomena accompanying impingement fluidization. A meritorical account for the final report from realization of the research project Nr 2P06T04726, 4-15.
• 10. Martin H., 1977. Heat and mass transfer between impinging gas jets and solid surfaces. Adv. Heat Trans., 1-60.
• 11. Olsson E.E.M., Ahrné L.M., Trägärdh A.C., 2005. Flow and heat transfer from multiple slot air jets impinging on circular cylinders. J. Food Eng. 67, 273-280.
• 12. Olsson E.E.M., Trägärdh A.C., Ahrné L.M., 2005. Effect of near-infrared radiation and jet impingement heat transfer on crust formation of bread. J. Food Sci., 70, 8, 484-491.
• 13. Ovadia D.Z., Walter (Chuck) C.E., 1998. Impingement in food processing. Food Technol., 52(4), 46-50.
• 14. Salvadori V.O., Mascheroni R.M., 2002. Analysis of impingement freezers performance. J. Food Eng. 54, 133-140.
• 15. San J.Y., Lai M.D., 2001. Optimum jet-to-jet spacing of heat transfer for staggered arrays of impinging air jets. Int. J. Heat Mass Trans., 3997-4007.
• 16. Sarkar A., Singh R.P., 2003. Spatial variation of convective heat transfer coefficient in air impingement applications. J. Food Sci., 910-916.
• 17. Sarkar A., Singh R.P., 2004a. Air impingement technology for food processing: visualization studies. Lebensm.– Wiss. U.– Techno., 37, 8, 873-879.
• 18. Sarkar A., Singh R.P., 2004b. Modeling flow and heat transfer during freezing of foods in forced airstreams. J. Food Sci., 69, 9, 488-496.
• 19. Sarkar A., Nitin N., Karwe M.V., Singh R.P., 2004. Fluid flow and heat transfer in air jet impingement in food processing. J. Food Sci., 69, 4, 113-122.
• 20. Wälhby U., Skjöldebrand Ch., Junker E., 2000. Impact of impingement on cooking time and food quality. J. Food Eng. 43, 179-187.