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2019 Journal of Agroalimentary Processes and Technologies 2019, 25(4)
 
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43 .   The Study of the Heat and Mass Transfer for the Fluidization Freezing of Products. II. Practical Aspect

Authors: Mihaela Gabriela Chirilă, I. Tofan


Abstract:

The freezing by fluidization of the granular products is a complex process of heat and mass transfer in inconstant conditions. This paper describes the thermodynamics of granular products freezing and reviews heat and mass transfer coefficient calculation methods.

Keywords: heat and mass transfer, granular vegetables, convection coefficient, freezing time

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