![Journal of IAR](/images/mag-vest.jpg)
Research of meat samples cooling by immersion in single-phase and binary cooling medium.
![Journal of IAR](/images/mag-vest.jpg)
Annotation
The article considers the possibility of using a two-phase cooling medium (binary ice, in the foreign literature – ice slurry) for immersion cooling of hermetically packed food products. Experimental studies of heat transfer processes from cooled meat products to binary ice and single-phase liquid medium have been carried out. Based on the results obtained, the appropriateness of using binary ice for cooling hermetically packed meat has been assessed. The experimental data have been obtained for the first time and the comparative assessment of the heat transfer intensity from packaged meat to binary ice and single-phase liquid under identical conditions has been correctly carried out. The advantage of binary ice has been confirmed not only in terms of maintaining the temperature of the coolant (storage capacity), but also in terms of higher values of the heat transfer coefficient compared to single-phase liquid coolant when cooling sealed meat products. The data obtained can serve as a basis for the design and development of immersion cooling systems based on binary ice.
Keywords
Постоянный URL
Articles in current issue
- The study of condensable vapour vortex flow in short low temperature heat pipes
- Requirements for climate information in designing air conditioning systems
- Obtaining of drinkable water for neighbourhoods of Black Sea region
- Optimization of the parameters of refrigeration screw compressor profiles in order to increase the service life of bearings
- On the cut-off angle for the scroll compressor wrap
- Influence on microorganisms’vital activity of high frequency electromagnetic fields and solutions of catolytes and anolithes
- Approach to computation of deformation friction force during chilled fish cutting
- Forecasting and management of sausage production on the basis of unified models.
- Efficiency of microwave blanching and mild pasteurization in production of pear compote for infant food
- Dehydration of protein-based dairy product at IR convective drying
- Analysis of the clothing effect in the procedure of cryotherapy using computer simulation
- Computational and experimental method for determining the specific heat capacity of dispersed soil and bound water