Influence of Nusselt number on weight loss during chilling process
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Publication Details
Author list: Mekprayoon R., Tangduangdee C.
Publisher: Elsevier
Publication year: 2012
Volume number: 32
Start page: 90
End page: 96
Number of pages: 7
ISSN: 1877-7058
Languages: English-Great Britain (EN-GB)
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Abstract
The coupling of the heat and mass transfer occurs on foods during chilling process. The temperature of foods is reduced while weight changes with time. Chilling time and weight loss involve the operating cost and are affected by the design of refrigeration system. The aim of this work was to determine the correlations of Nu-Re-Pr and Sh-Re-Sc used to predict chilling time and weight loss, respectively for infinite cylindrical shape of food products. The correlations were obtained by estimating coefficients of heat and mass transfer based on analytical solution method and regression analysis of related dimensionless numbers. The experiments were carried out at different air velocities (0.75 to 4.3 m/s) and air temperatures (-10 to 3 ฐC) on different sizes of infinite cylindrical plasters (3.8 and 5.5 cm in diameters). The correlations were validated through experiments by measuring chilling time and weight loss of Vietnamese sausages compared with predicted values. ฉ 2010 Published by Elsevier Ltd.
Keywords
Chilling process, Nusselt number, Sherwood number, Weight loss
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