Food and Fermentation Industries >

2021 , Vol. 47 >Issue 24: 187 - 192

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028854

Influence of inlet and outlet position of dry ice spray on strawberry quick-freezing process

  • NING Jinghong ,
  • ZHAO Yanfeng ,
  • SUN Zhaoyang ,
  • LIU Mao
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  • (Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134, China)

Received date: 2021-08-05

  Revised date: 2021-08-23

  Online published: 2022-01-21

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Abstract

This paper focuses on the characteristics of dry ice spraying over strawberries to make them cool down and freeze quickly. Several models of strawberry quick-freezing room with different positions of dry ice inlet and outlet were presented. The effects of strawberry quick-freezing room models with different dry ice entry and exit positions on center temperature and surface temperature of strawberry, velocity field were analyzed. The results showed that, when the inlet radius was 25 mm, the outlet radius was 50 mm, the shelf thickness was 5 mm, the surface temperature of all strawberries dropped to -35 ℃ or below and the center temperature of strawberries dropped to -18 ℃ or below. The inlet was on the same side and arranged symmetrically, and the difference between the highest and lowest center temperatures of all strawberries was only 6.2 ℃ (model a). Besides, the difference between the highest and lowest center temperature of all strawberries was 9.9 ℃ (model c). Furthermore, the best coupling of flow velocity and heat transfer of the model c could be achieved by uniform surface temperature, minimum quick-freezing time and regular distribution of dry ice streamline. It could freeze strawberries efficiently and meet the demand of strawberry quick-frozen production. The results were verified and the errors between experiment and simulation were 2.10% and 5.79% (model c) 3.93% and 5.71% (model f) respectively when the surface temperature and the center temperature reached the standard of quick-frozen strawberry. The physical and chemical properties of strawberries before and after quick-freezing with dry ice were better than the standard of quick-frozen strawberries. The results obtained lay a foundation for the further development of energy-saving and environment-friendly dry strawberry devices.

Key words： dry ice; spraying; strawberry; freeze quickly; simulation

Cite this article

NING Jinghong , ZHAO Yanfeng , SUN Zhaoyang , LIU Mao . Influence of inlet and outlet position of dry ice spray on strawberry quick-freezing process[J]. Food and Fermentation Industries, 2021 , 47(24) : 187 -192 . DOI: 10.13995/j.cnki.11-1802/ts.028854

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