Buscar
Mostrando ítems 1-8 de 8
Effect of the number of orifices and operative variables on the heat and mass transfer in a hydrofluidization system with static spheres
(Elsevier, 2015-01)
Hydrofluidization is a method of chilling and/or freezing that uses submerged jets of a refrigerating liquid. The objective of this work was to study the effect of refrigerant temperature (-5°C, -10°C), fluid velocity at ...
Special (Emerging) Freezing Techniques (Dehydrofreezing, Pressure-Shift Freezing, UltrasonicAssisted Freezing, and Hydrofluidization Freezing)
(CRC Press - Taylor & Francis Group, 2012)
As any other evolving technology, freezing tries to develop new applications of known procedures, as in combination with partial dehydration in dehydrofreezing or using fluidization principles in hydrofluidization (HF) ...
CFD modeling of heat and mass transfer in a hydrofluidization system during food chilling and freezing
(CRC Press - Taylor & Francis Group, 2019)
Hydrofluidization (HF) is a freezing and chilling technique consisting of an unfreezable liquid pumped through orifices or nozzles into a vessel to create agitating submerged liquid jets that fluidize products. This chapter ...
Sensitivity analysis using a model based on computational fluid dynamics, discrete element method and discrete phase model to study a food hydrofluidization system
(Elsevier, 2018-11)
A sensitivity analysis was performed to study a hydrofluidization system, using a previous partially validated model that considers multiple fluid immersed jets and moving food spheres. The inputs were the average velocity ...
Computational fluid dynamics combined with discrete element method and discrete phase model for studying a food hydrofluidization system
(Elsevier, 2017-03)
A food hydrofluidization system composed by multiple fluid immersed jets and multiple moving food spheres was modeled using computational fluid dynamics (CFD) coupled with discrete element method (DEM) and discrete phase ...
Congelación de alimentos por hidrofluidización
(2009-03-12)
En la congelación de alimentos por hidrofluidización se usan soluciones acuosas concentradas a baja temperatura como medio refrigerante. El líquido refrigerante se bombea en dirección ascendente a través de orificios o ...