RP-1123 -- Determination of Heat Transfer Coefficients for Cooling and Freezing of Food Items, Phase I ✓ Most Recent

In order for good cooling and freezing operations to be cost-effective, it is necessary to optimally design the refrigeration equipment to fit the specific requirements of the particular cooling or freezing application. The design of such refrigeration equipment requires estimation of the cooling and freezing times of foods and beverages, as well as the corresponding refrigeration loads. The accuracy of these estimates, in turn, depends upon accurate estimates of the surface heat transfer coefficient for the cooling or freezing operation.

The objective of this research project is to determine the surface heat transfer coefficients of numerous food items undergoing various cooling and freezing processes. This information will be presented in tabular form, suitable for inclusion in the ASHRAE Handbook. In addition, a sensitivity analysis will be performed on the cooling and freezing time estimation methods identified in ASHRAE Research Project 888-RP to determine the impact of errors in the heat transfer coefficient upon the calculated cooling and freezing times. The results of this sensitivity analysis will also be presented in a form suitable for inclusion in the ASHRAE Handbook. Finally, this project will identify deficiencies in food heat transfer data and thereby serve as a basis for a future experimental study.

Principal Investigator: Bryan R. Becker, Becker Engineering Company

Conducted: April 1999 - Oct. 2000

Sponsored by: TC 10.9, Refrigeration Application for Foods and Beverages