文章基本信息

标题：Heat transfer to Liquid Nitrogen Droplets during Cyrogenic Freezing of Foods
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作者：Mohd. Ali Hassan ; Dzulkifly Mat Hashim ; Russly Abdul Rahman 等
期刊名称：Pertanika Journal of Social Sciences & Humanities
印刷版ISSN：0128-7702
电子版ISSN：2231-8534
出版年度：1985
卷号：8
期号：1
出版社：Universiti Putra Malaysia
摘要：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 coefficient is taken over the whole size range as the droplet evaporates, a closer agreement is obtained — the experimental values being less than twice higher.
关键词：Heat transfer; liquid nitrogen droplets; cyrogenic freezing of foods