Hydrocooling System and Water Recirculation in Food Industry

To reduce bacteria build-up in water

Simple and easy to maintain, no leakage problems

Higher heat transfer coefficients

<p>1.5 to 2 m/s</p> Signup and view all the answers

<p>By spacing the product containers to allow airflow throughout</p> Signup and view all the answers

<p>30 to 60 W/m2 · C</p> Signup and view all the answers

<p>To reduce the pressure in the cooling chamber to lower the product temperature by evaporating water from the products.</p> Signup and view all the answers

<p>The products can be cooled to 0°C by lowering the pressure to the saturation pressure of water at that temperature (0.61 kPa).</p> Signup and view all the answers

<p>In the first stage, products at ambient temperature are loaded into the flash chamber, and the temperature remains constant until the saturation pressure is reached.</p> Signup and view all the answers

<p>Saturation conditions are maintained inside at progressively lower pressures and temperatures until the desired temperature, usually slightly above 0°C, is reached.</p> Signup and view all the answers

<p>Impingement air cooling involves products continuously passing through a cooling tunnel on conveyor belts while being cooled by forced air.</p> Signup and view all the answers

<p>Forced air cooling is commonly used to cool cut flowers.</p> Signup and view all the answers

<p>mbeef = (Total beef mass cooled) / (Cooling time)</p> Signup and view all the answers

<p>Qtotal, chill room = Qbeef + Qfan + Qlights + Qheat gain</p> Signup and view all the answers

<p>85 percent</p> Signup and view all the answers

<p>102.0 kg/s</p> Signup and view all the answers

<p>Vair = mair / rair</p> Signup and view all the answers

<p>The same</p> Signup and view all the answers