Hydrofluidization quick-freezing (HF) is a novel and promising food quick-freezing technology.Due to the high heat transfer coefficient, the processing time is short and the product quality is greatly improved.Based on the principle of conventional fluidized quick freezing, an HF chamber was designed.Using Fluent to analyze the heat and mass transfer of a single strawberry in the HF chamber and the 30% low-temperature CaCl2 solution, a suitable numerical model was established to describe the heat transfer and solute diffusion between the CaCl2 solution and the strawberry during the quick-freezing process and the accuracy of the numeric calculation model was verified by experiments.The effects of the ratio of strawberry height (H) from the orifice plate to orifice diameter (d) on the flow process in the HF chamber, strawberry freezing rate, solute absorption, and other parameters were studied.Results showed that the larger the H/d, the lower the cooling rate of the strawberry.When H/d was less than 8.88 and greater than 26.66, the change of geometric parameters had no significant effect on the heat transfer effect.The absorption of solute in strawberries mainly depended on the cooling rate, and H/d had little correlation.Therefore, rationally designing the geometric layout of the HF chamber can maximize the quick-freezing effect and obtain higher-quality quick-frozen products.
NING Jinghong
,
JIA Yongqin
,
SONG Zhipeng
,
MA Zhicheng
,
ZHANG Ziyang
. Effect of geometric arrangement on hydrofluidization quick-freezing process of strawberry in CaCl2 solution[J]. Food and Fermentation Industries, 2023
, 49(12)
: 202
-208
.
DOI: 10.13995/j.cnki.11-1802/ts.035416
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