Research on Heat Transfer Process of the Quick Freezing of the Fresh Unripe Maize

Abstract

Abstract: The fresh unripe maize is gradually liked due to the virtue of health care. It possesses an immense benefit of market. It is very important that the process of quick freezing to the quality of the fresh unripe maize and the energy conservation. Although the process is a common practice, heat transfer during quick freezing is not fully exposed. In the study, fresh unripe maize ear was modeled by a two-layer coaxial infinite cylindrical shell based on different physical properties of kernels and cob. The mathematical model is built and solved. And freezing time is confirmed. This will supply the theoretical guide for the process of quick freezing.

Key words: , fresh unripe maize； heat-transfer； numerical calculation； energy conservation；

Qu-Chun-Min, Sun-Yong, Ji-Wei-Xing. Research on Heat Transfer Process of the Quick Freezing of the Fresh Unripe Maize[J]. FOOD SCIENCE, 2006, 27(10): 111-114.

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Research on Heat Transfer Process of the Quick Freezing of the Fresh Unripe Maize

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