Progress in research of flow field optimization in quick freezing equipment

Authors

ZHU Yifan, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
XIE Jing, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; National

Abstract

Quick freezing is an important technique for food preservation. The faster the freezing rate, the better the quality of frozen food after thawing. The greater the wind speed on the surface of the frozen product, the greater the heat exchange intensity and the faster the freezing rate. However, only increasing the fan speed will result in a decrease in fan efficiency and a decrease in flow field evenness, so the flow field needs to be optimized. The fan efficiency can be increased by setting the cone to the fan. The baffle can be arranged in the flow field to eliminate the eddy current in the flow field. Increasing the flow rate in the freezing zone can enhance the convective heat transfer of the food surface. To prevent the air exchange inside and outside the device can be used to reduce the frosting of the evaporator and reduce the energy consumption of the equipment. Combining multiple measures to decrease manufacturing and maintenance costs, reduce operating costs, and improve the quality of frozen food is the direction of future quick-freezing equipment optimization.

Publication Date

10-28-2019

First Page

155

Last Page

159

DOI

10.13652/j.issn.1003-5788.2019.10.031

Recommended Citation

Yifan, ZHU and Jing, XIE (2019) "Progress in research of flow field optimization in quick freezing equipment," Food and Machinery: Vol. 35: Iss. 10, Article 31.
DOI: 10.13652/j.issn.1003-5788.2019.10.031
Available at: https://www.ifoodmm.cn/journal/vol35/iss10/31

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