Air-impingement cooling of boiled eggs: Analysis of flow visualization and heat transfer

ERDOĞDU F., Ferrua M., Singh S. K., Singh R. P.

JOURNAL OF FOOD ENGINEERING, cilt.79, sa.3, ss.920-928, 2007 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 79 Sayı: 3
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1016/j.jfoodeng.2006.03.012
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.920-928
  • Anahtar Kelimeler: air-impingement cooling, numerical modeling of heat transfer and flow field, THERMAL-CONDUCTIVITY, NUMERICAL-SIMULATION, JET IMPINGEMENT, MASS-TRANSFER
  • Ankara Üniversitesi Adresli: Hayır

Özet

Production of ready-to-eat boiled eggs is a rapidly expanding process. Cooling of the boiled eggs, before peeling, is therefore a significant part of the production. Use of water immersion for cooling purposes is traditional way to accomplish a faster cooling process. However, the utilization of water brings the waste water problem with itself, and there also might be a cross-contamination problem after a longer use.