Analysis of Heat Transfer During Hydrair Cooling of Slab-Shaped Food Products—Part I: Theoretical Investigations

[+] Author and Article Information
P. M. Abdul Majeed

Department of Mechanical Engineering, Regional Engineering College, Calicut, Kerala 673 601 India

J. Heat Transfer 102(4), 761-765 (Nov 01, 1980) (5 pages) doi:10.1115/1.3244386 History: Received November 19, 1979; Online October 20, 2009


Hydrair cooling of perishable food products is expected to incorporate the advantages of both air cooling and hydrocooling processes. This technique consists of passing cold air over a product which is continuously wetted by a spray of chilled water. In this paper, a mathematical model for the hydrair cooling of slab-shaped food products is proposed. The set of differential equations for heat transfer through the product and the wetting liquid are solved simultaneously, using finite difference method. It is observed that the process of hydrair cooling is advantageous at lower values of the film Reynolds number for higher Biot number values. The cooling speed and the governing parameters are correlated.

Copyright © 1980 by ASME
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