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Heat transfer to Liquid Nitrogen Droplets during Cyrogenic Freezing of Foods


Citation

Hassan, Mohd Ali and Mat Hashim, Dzulkifly and Abdul Rahman, Russly (1985) Heat transfer to Liquid Nitrogen Droplets during Cyrogenic Freezing of Foods. Pertanika, 8 (1). pp. 79-88.

Abstract / Synopsis

This work investigates the heat transfer phenomena that occurs when liquid nitrogen droplets fall onto a food surface. A gelatin slab was used as the food material. Liquid nitrogen was dropped on it from a dropper/reservoir system. The temperature of the slab and the droplet evaporation time were measured over a period of time. The heat transfer coefficients were calculated from these values. These are compared with the theoretical predicted values. It is seen that the experimental values are three to four times higher than the predicted values. However, if the average value of heat transfer coeff£c£ent is taken over the whole size range as the droplet evaporates, a closer agreement is obtained - the experimental values being less than twice higher.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Keywords: Heat transfer, liquid nitrogen droplets, cyrogenic freezing of foods
Depositing User: Nur Izzati Mohd Zaki
Date Deposited: 13 Nov 2009 01:48
Last Modified: 27 May 2013 07:00
URI: http://psasir.upm.edu.my/id/eprint/2396
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