Freezing time and rate of cauliflower florets under different freezing conditions

In this study, the freezing time and rate of 1 cm³ cauliflower floret samples were determined under different freezing conditions in an air blast freezer. Four different air temperatures (−20, −25, −30 and −35°C) and six different air velocities (70, 131, 189, 244, 280 and 293 m min⁻¹) were applied in the freezer, and the freezing rate and time of cauliflower pieces were determined under each condition. The freezing time of cauliflower samples frozen with cold air at −20°C and 280 m min⁻¹ was similar to that of samples frozen with cold air at −35°C and 70 m min⁻¹. When the velocity of air was increased from 70 m min⁻¹ to 293 m min⁻¹, the freezing time was approximately halved.     

Evaluation of the mean ice ratio as a function of temperature in a heterogeneous food: Application to the determination of the target temperature at the end of freezing

The freezing process is widely used in the food industry. In the 70s, French regulation authorities have created in collaboration with the food industry the concept of «surgélation» process with the objective of improving the image of high quality frozen foods. The process of “surgélation” which could be translated as “super freezing” corresponds to a freezing process for which a final temperature of −18 °C must be reached “as fast as possible”. This concept was proposed in opposition to a conventionally “freezing” process for which no specific freezing rate is expected and the final storage temperature can be of −12 °C only. The objective of this work is to propose a methodology to evaluate the mean amount of frozen ice in a complex food as a function of temperature and to deduce a target temperature that must be considered as the temperature for which the food may be considered as “frozen”. Based on the definition proposed by the IIF-IIR red book, this target temperature has been defined as the temperature for which 80% of the freezable water is frozen. A case study is proposed with a model food made of two constituents.     

Mechanical properties of Tylose gel and chocolate in the freezing range

The mechanical properties of solid foods have not been extensively studied. This is due to the fact that most foods behave as viscous fluids or viscoelastic “solids”. In the case of freezing of foods or by considering solid foods (i.e. chocolate), food can be considered as a solid system. This paper presents results obtained with Tylose^® (a model food made of a methyl cellulose gel – 74% water content) and chocolate. The Young's modulus, the Poisson ratio, the bulk modulus and the coefficient of thermal expansions have been determined using specific procedures. These results can be of interest to model the thermomechanical behavior of foods undergoing freezing.     

Modelling the freezing of butter

Butter is a water-in-oil emulsion so its behaviour during freezing is very different from that of most food products, for which water forms a continuous phase. The release of latent heat during freezing is controlled as much by the rate of crystallization of water in each of the water droplets as by the rate of heat transfer. Measurements of the freezing of butter show that the release of latent heat from the freezing water depends on the degree of supercooling, which, in turn, depends on the cooling medium temperature, the size of the butter item, the packaging and the type of butter. Four modelling approaches were tested against the experimental data collected for a 25 kg block of butter. A “sensible heat only model” accurately predicted the butter temperature until temperatures at which water freezing becomes significant were reached. An “equilibrium thermal properties model” predicted a temperature plateau near the initial freezing point of the butter in a manner that was inconsistent with the measured data. A third model used a stochastic approach to ice nucleation based on supercooling using classical homogeneous nucleation theory. The predicted temperatures showed that supercooling-driven nucleation alone is not sufficient to predict the freezing behaviour of butter. A fourth approach took account of time-dependent nucleation and ice crystal growth kinetics using classical Avrami crystallization theory. The relationship between the ice crystal growth rate and the supersaturation was assumed to be linear. The model predicted the experimental data accurately, particularly by predicting the slow rebound in the temperature following supercooling that is found when freezing butter under some conditions.     

Influence of mist-chilling on post-harvest quality of fresh strawberries Cv. Mara des Bois and Gariguette

The aim of this study was to assess the impact of mist-chilling on high-grade strawberry post-harvest quality (Cultivars “Gariguette” and “Mara des Bois”). Strawberries were chilled at 2 °C using three processes: air blast chilling at 0.3 m s⁻¹ or 1 m s⁻¹ and mist-chilling at 1 m s⁻¹. After chilling, fruits were submitted to different distribution chains characterised by different handling conditions and storage temperatures (2 °C or 7 °C) and by a 12 h retailing step at 20 °C. Strawberry quality was assessed by measuring 7 parameters: weight loss, commercial loss, firmness, sugar content, acidity, colour and sensory quality. Compared to air-chilling, mist-chilling did not reduce chilling time but it reduced weight loss by 20–40%. Mist-chilling had no detrimental effect on commercial loss defined as the percentage of fruit more than 1/3 of surface affected. It did not induce any major changes on strawberry quality. Temperature fluctuations undergone during cold storage and retailing had a detrimental effect on weight loss. The beneficial effect of packaging on weight loss was confirmed.     

Freezing leukocytes to −40 and −20 °C under an exponential programme with original cryopreservatives

Cryoprotective solutions were developed for keeping human blood leukocytes in active and morphologically valid condition at freezing, according to an exponential programme, to −20 and −40 °C which do not require washing from the bioobject after its thawing.     

Heat transfer of oil-contaminated HFC134a in a horizontal evaporator

The introduction of chlorine-free refrigerants to the market requires experimental investigations of their behaviour in heat pumps and refrigerators. One particular area of interest is the effect of the new oils on the heat transfer in evaporators and condensers. Oil can either increase or decrease the heat transfer coefficient. This paper presents the results from an experimental investigation of the effect of three different ester-based oils on the heat transfer of HFC134a in a horizontal evaporator. The tests were carried out at heat fluxes between 2 and 8 kW m⁻² (corresponding to mass fluxes between approximately 40 and 170 kg s⁻¹ m⁻²). The evaporation temperature was varied from−10 to +10°C. The global oil concentration ranged from 0 to 4.5 mass percentage based on the total liquid flow. The heat transfer coefficient decreased in most of the cases. The results indicate that the decrease seems to depend on the viscosity of the oil. The decrease can fairly well be estimated with the correlation for pure refrigerants by Shah if the viscosity of the mixture is used in the calculations. The data for the oil-contaminated refrigerant also agree well with data for pure refrigerants in a plot of α_tp/α_lo^* versus the inverse Martinelli-Lockhart parameter when α_lo^* is calculated with a modified Dittus-Boelter correlation and the mixture viscosity is used in the calculations. The heat transfer is found to increase when introducing oil in the special cases where the flow rate is low and the viscosity is low (oil A, 2 and 4 kW m⁻² oil B, 6kW m⁻² at +10°C). This is most likely due to surface tension effects. It has been suggested that the increased surface tension leads to a better tube wetting and thus an increased heat transfer.     

Surface heat transfer coefficients to stationary spherical particles in an experimental unit for hydrofluidisation freezing of individual foods

Convection heat transfer to spherical particles inside a hydrofluidisation freezing unit was investigated. The unit contained a food tank with a perforated bottom plate to create agitating jets. An aqueous solution of 30% ethanol+20% glucose was used as the refrigeration medium in a temperature range of −20 to 0 °C and flow rates from 5 to 15 l min⁻¹. The lumped capacitance method was applied on cooling profiles of aluminium spheres of 5–50 mm to obtain surface heat transfer coefficients. Coefficients were within a range of 154–1548 W m⁻² °C⁻¹, and depended on diameter, flow rate, refrigeration temperature and fluid agitation level. The agitation due to jets was accounted for by means of an agitation Reynolds number in a Nusselt correlation A large variability of measured surface heat transfer coefficients was observed. This could be attributed to non-constant flow and turbulence fields in the refrigeration medium. The value of the heat transfer coefficient was compared to values determined on strawberries.     

High pressure freezing and thawing of foods: a review

The phase diagram of water shows that the melting temperature of water decreases with pressure down to −21°C at 210 MPa while the opposite effect is observed above this pressure. This phenomenon allows the achievement of rapid freezing and thawing of foods that mainly contain water. In addition, pressure-assisted thawing has the advantage of inducing a reduction in drip loss which tends to be a function of process parameters and nature of the product. Concerning pressure shift freezing, this process permits the significant preservation of the microstructure of biological substances. The current status of high pressure freezing and thawing applications in foods is reviewed in this paper. Concepts and principles underlying the application of these technologies are firstly developed. Available literature on the applications of high pressure freezing and thawing is then presented and discussed. Finally, the modelling aspects of theses processes are dealt with.     

Freezing of strawberry pulp in large containers: experimental determination and prediction of freezing times

Strawberry pulp packed in bulk in containers of various shapes and of large sizes (10–2001) was frozen in a tunnel at −35°C. Time-temperature curves and freezing times for heat transfer in one, two and three dimensions were obtained. Experimental freezing times were compared with predicted values given by approximate methods based on two different equations for the calculation of freezing times in slabs, which in turn used three different methods for the calculation of shape factors. The predicted results obtained in this work confirmed that both the simplified prediction methods of freezing times and the shape factors used were sufficiently accurate for the design of freezing equipments for these types of product and working conditions.     

Theoretical and experimental freezing times of strawberries

Strawberries were frozen at different air velocities in an air blast freezer at −30°C. The freezing time was taken as the time required to lower the temperature at the geometric centre of the samples to −10°C. The freezing times measured in the experiments were compared with the values calculated using Plank's equation. The freezing times calculated by Plank's equation were fround to be higher than those found experimentally at any given air velocity. Freezing time decreased with increasing air velocity. This is attributed to the increase in heat transfer coefficient at increased air velocities.     

The temperature performance of domestic refrigerators

Chilled foods are stored for periods of between a few hours and many days in domestic refrigerators. However, there are little published data on the temperature performance of domestic refrigerators within the home. A survey has been taken in 252 households in the UK and some of the results are presented in this paper. The refrigerators investigated in the survey were found to have an overall mean temperature of approximately 6°C, which ranged from 11.4 to −0.9°C. Temperature ranges over the whole refrigerator varied from 4.5 to 30.5°C with 3.7% of the total being warmer than 20°C. On average 29.9% of refrigerators operated below 5°C and 66.7% operated below 7°C. Few refrigerators (7.3%) ran, on average, above 9°C. No refrigerator characteristic (apart from type) could be related to temperatures or temperature distribution in the refrigerators investigated.     

Local and global heat transfer coefficients of a stabilised ice slurry in laminar and transitional flows

The thermal behaviour of a new two-phase secondary refrigerant has been analysed. The “stabilised ice slurry” is a suspension in a low viscosity oil of ultraporous polymeric particles filled with water. In order to determine the convective heat transfer coefficient of this secondary refrigerant with water–ice phase change, an experimental set-up was built. It allows determining the local heat transfer coefficients inside two heat exchangers, having rectangular sections (80 × 8 mm²) of 1 m length, by mean of fluxmeters located along the working section. The slurry is first cooled and frozen in one of the exchangers, then heated and melted in the other exchanger. The results obtained for laminar or transitional flows shows that the heat transfer coefficients of the ice slurry are obviously higher than the heat transfer coefficients obtained with the single-phase fluid (oil). Correlations giving the local and global Nusselt numbers, depending on the Graetz or Reynolds numbers and on the particle mass fraction, have been established.     

Three-dimensional measurement of ice crystals in frozen dilute solution

A Micro-Slicer Image Processing System (MSIPS) has been applied to observe the ice crystal structures formed in frozen dilute solutions. Several characteristic parameters were also proposed to investigate the three-dimensional (3-D) morphology and distribution of ice crystals, based on their reconstructed images obtained by multi-slicing a frozen sample with the thickness of 5 μm. The values of characteristic parameters were determined for the sample images with the dimension of 530×700×1000 μm. The 3-D morphology of ice crystals was found to be a bundle of continuous or dendrite columns at any freezing condition. The equivalent diameter of ice crystals were in the range of 73–169 μm, and decreased exponentially with increasing freezing rate at the copper cooling plate temperature of −20 to −80 °C. At the T_cp −40 °C, the volumes of ice crystals were in the range of 4.6×10⁴ μm³ to 3.3×10⁷ μm³, and 36 ice columns were counted in the 3-D image.     

The effect of salt concentration on the freezing point of meat simulants

Accurate data on the initial freezing point of cured meat is required to predict freezing rates or identify optimal slicing temperatures. However, little data was found in the literature. Experiments were therefore carried out using the ‘Karlsruhe test substance’ (‘Tylose’) with varying salt concentrations as a cured meat substitute. Initial freezing points were −1.4, −3.1, −4.1, −5.2 and −6.3 °C at salt contents of 0.5, 2, 3, 4 and 5 kg salt/100 kg sample, respectively. These values were within ±0.5 °C of published values for cured pork and within ±0.9 °C of theoretical predictions. Modifying the salt content of Tylose is therefore a simple way of determining the initial freezing point of cured lean meats, and Tylose modified in this way can be used to simulate the freezing of cured meat.     

Dimensionless correlations of frost properties on a cold plate

This study proposes dimensionless correlations for predicting the properties of frost formed on a cold plate. Frosting experiments are carried out to obtain the correlations with various environmental parameters including the air temperature, air velocity, absolute humidity, and cooling plate temperature. The thickness, density, surface temperature, effective thermal conductivity, average heat and mass transfer coefficients of the frost layer are correlated as functions of the Reynolds number, Fourier number, absolute humidity, and dimensionless temperature by using a dimensional analysis. The correlations proposed in this study agree well with the experimental data within a maximum error of 10%, and can be used to predict the average frost properties in the following ranges: the air temperature of 5–15 °C, air velocity of 1.0–2.5 m s⁻¹, absolute humidity of 0.00322–0.00847 kg kg_a⁻¹, and cooling plate temperature of −35–−15 °C.     

An experimental investigation of heat transfer and friction losses of interrupted and wavy fins for fin-and-tube heat exchangers

The present paper discusses the results of an extensive investigation about the performance of various fin configurations, carried out in the Luve Contardo experimental facilities and aimed to enhance the heat transfer capabilities of air-cooled condensers and liquid coolers. Test results here discussed are relative to 15 coil prototypes, having the same tube and fin geometry (25×21.65 mm staggered 5/8” tube banks, 2 mm fin spacing) but different fin surface geometry, from flat to wavy to louvered to “winglet”. Different rates of heat transfer and pressure loss enhancement were obtained, also depending on the quality of the pressing process. General approaches to evaluate the “goodness” of one fin design with respect to another one provided questionable results: pressure loss influence on the air flow cannot be properly evaluated unless the actual fan head curve and the coil dimensions (front area and rows number) are stipulated. The performance of air-cooled condensers was therefore predicted and compared, for various fin design and for coil arrangements of practical interest. The type of fin adopted strongly influences the heat exchanger performance and louvered fins generally provide the best results.     

Developing new test procedures for domestic refrigerators: harmonisation issues and future R&D needs—a review

This paper highlights the salient differences among various test standards for household refrigerators/freezers and identifies the main parameters that play important role in the overall energy consumption of a refrigerating appliance. Further the paper examines the merits and demerits of current test standards for refrigerator-freezers and proposes new guidelines that should be considered to improve them. There is a need to develop a new test procedure that harmonises the basic features of various standards and is simple, repeatable and reproducible. Such a procedure should also represent realistic “real” world energy use, encourage product innovation, capture both the software and hardware developments and facilitate ‘free trade’ among various economies. In order to achieve this, the paper highlights areas where concerted efforts are required for carrying out the requisite research and development work.     

Development and validation of “grey-box” models for refrigeration applications: A review of key concepts

“Grey-box” modelling combines the use of first-principle based “white-box” models and empirical “black-box” models, offering particular benefits when: (a) there is a lack of fundamental theory to describe the system or process modelled; (b) there is a scarcity of suitable experimental data for validation or (c) there is a need to decrease the complexity of the model. The grey-box approach has been used, for example, to create mathematical models to predict the shelf life of chilled products or the thermal behaviour of imperfectly mixed fluids, or to create models that combine artificial neural networks and dynamic differential equations for control-related applications. This paper discusses the main characteristics of white-box, black-box and their integration into grey-box models, the requirements and sourcing of accurate data for model development and important validation concepts and measures.