Effect of the number of orifices and operative variables on the heat and mass transfer in a hydrofluidization system with static spheres

Autores
Belis, Eliana; Zorrilla, Susana; Peralta, Juan Manuel
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 the jet exit (1.18 m/s, 2.36 m/s), distance between adjacent jets (1 cm, 2 cm), and distance between spheres and jet exit (1 cm, 5 cm) on the heat and mass transfer in a hydrofluidization system (e.g. heat transfer coefficient, turbulence intensity, solute concentration in the food) with several static spheres using a previously developed and validated mathematical model via CFD simulations. The variables that most affected the transport phenomena in the fluid domain were the distance between spheres and jet exit, the distance between adjacent jets, the fluid velocity at the jet exit, and the distance between spheres. The refrigerant temperature only had significant effect on the transport phenomena inside the food samples.
Fil: Belis, Eliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Peralta, Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Materia
Hydrofluidization
Cfd
Food
Heat Transfer
Mass Transfer
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/23074
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of the number of orifices and operative variables on the heat and mass transfer in a hydrofluidization system with static spheresBelis, ElianaZorrilla, SusanaPeralta, Juan ManuelHydrofluidizationCfdFoodHeat TransferMass Transferhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Hydrofluidization 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 the jet exit (1.18 m/s, 2.36 m/s), distance between adjacent jets (1 cm, 2 cm), and distance between spheres and jet exit (1 cm, 5 cm) on the heat and mass transfer in a hydrofluidization system (e.g. heat transfer coefficient, turbulence intensity, solute concentration in the food) with several static spheres using a previously developed and validated mathematical model via CFD simulations. The variables that most affected the transport phenomena in the fluid domain were the distance between spheres and jet exit, the distance between adjacent jets, the fluid velocity at the jet exit, and the distance between spheres. The refrigerant temperature only had significant effect on the transport phenomena inside the food samples.Fil: Belis, Eliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Peralta, Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaElsevier2015-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/23074Belis, Eliana; Zorrilla, Susana; Peralta, Juan Manuel; Effect of the number of orifices and operative variables on the heat and mass transfer in a hydrofluidization system with static spheres; Elsevier; Journal of Food Engineering; 153; 1-2015; 96-1070260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2014.12.016info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877414005457?via%3Dihubinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:35:36Zoai:ri.conicet.gov.ar:11336/23074instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:35:36.694CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of the number of orifices and operative variables on the heat and mass transfer in a hydrofluidization system with static spheres
title Effect of the number of orifices and operative variables on the heat and mass transfer in a hydrofluidization system with static spheres
spellingShingle Effect of the number of orifices and operative variables on the heat and mass transfer in a hydrofluidization system with static spheres
Belis, Eliana
Hydrofluidization
Cfd
Food
Heat Transfer
Mass Transfer
title_short Effect of the number of orifices and operative variables on the heat and mass transfer in a hydrofluidization system with static spheres
title_full Effect of the number of orifices and operative variables on the heat and mass transfer in a hydrofluidization system with static spheres
title_fullStr Effect of the number of orifices and operative variables on the heat and mass transfer in a hydrofluidization system with static spheres
title_full_unstemmed Effect of the number of orifices and operative variables on the heat and mass transfer in a hydrofluidization system with static spheres
title_sort Effect of the number of orifices and operative variables on the heat and mass transfer in a hydrofluidization system with static spheres
dc.creator.none.fl_str_mv Belis, Eliana
Zorrilla, Susana
Peralta, Juan Manuel
author Belis, Eliana
author_facet Belis, Eliana
Zorrilla, Susana
Peralta, Juan Manuel
author_role author
author2 Zorrilla, Susana
Peralta, Juan Manuel
author2_role author
author
dc.subject.none.fl_str_mv Hydrofluidization
Cfd
Food
Heat Transfer
Mass Transfer
topic Hydrofluidization
Cfd
Food
Heat Transfer
Mass Transfer
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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 the jet exit (1.18 m/s, 2.36 m/s), distance between adjacent jets (1 cm, 2 cm), and distance between spheres and jet exit (1 cm, 5 cm) on the heat and mass transfer in a hydrofluidization system (e.g. heat transfer coefficient, turbulence intensity, solute concentration in the food) with several static spheres using a previously developed and validated mathematical model via CFD simulations. The variables that most affected the transport phenomena in the fluid domain were the distance between spheres and jet exit, the distance between adjacent jets, the fluid velocity at the jet exit, and the distance between spheres. The refrigerant temperature only had significant effect on the transport phenomena inside the food samples.
Fil: Belis, Eliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Peralta, Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
description 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 the jet exit (1.18 m/s, 2.36 m/s), distance between adjacent jets (1 cm, 2 cm), and distance between spheres and jet exit (1 cm, 5 cm) on the heat and mass transfer in a hydrofluidization system (e.g. heat transfer coefficient, turbulence intensity, solute concentration in the food) with several static spheres using a previously developed and validated mathematical model via CFD simulations. The variables that most affected the transport phenomena in the fluid domain were the distance between spheres and jet exit, the distance between adjacent jets, the fluid velocity at the jet exit, and the distance between spheres. The refrigerant temperature only had significant effect on the transport phenomena inside the food samples.
publishDate 2015
dc.date.none.fl_str_mv 2015-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/23074
Belis, Eliana; Zorrilla, Susana; Peralta, Juan Manuel; Effect of the number of orifices and operative variables on the heat and mass transfer in a hydrofluidization system with static spheres; Elsevier; Journal of Food Engineering; 153; 1-2015; 96-107
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/23074
identifier_str_mv Belis, Eliana; Zorrilla, Susana; Peralta, Juan Manuel; Effect of the number of orifices and operative variables on the heat and mass transfer in a hydrofluidization system with static spheres; Elsevier; Journal of Food Engineering; 153; 1-2015; 96-107
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2014.12.016
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877414005457?via%3Dihub
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846082816850264064
score 13.22299

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