Behavior of the effective heat transfer coefficient and global thermal resistancfreezing of fruit juice model solutions in cylindrical packages

Abstract

In this study the effect of packing on freezing time, effective heat transfer coefficient and global thermal resistance were evaluateduring the freezing of fruit juice model solution in an air blast freezer. Two configurations were arranged with 40 buckets an15 kg of solution in each, totaling 600 kg. Thermocouples were installed to monitor the temperature profiles within the solutioand at the packaging and cooling air surface. The temperature data were used to calculate the effective heat transfer coefficientand the resistances throughout the freezing process. The use of metal buckets represented reductions of up to 19.60% in thfreezing times. Also, the temperature curve plateau, characterizing solidification (phase change period), was reduced. The mairesult of this paper was the possibility of calculating the effective heat transfer coefficients and global thermal resistances durinthe complete process of freezing. These properties assumed different values, not having a constant distribution throughout thfreezing process.