Freezing time of the impingement tunnel freezer enhancement

Abstract

The quality of frozen foods which have been frozen from the impingement tunnel freezer is not only depending on the fastest freezing time but also the uniformity of the product core temperature along the conveying belt width of the freezer. In this study, the modification of pressured-chamber of the impingement tunnel freezer can enhance the uniformity of the air velocity by changing the wind entry channel. The results of all models which have been analyzed by CFD have vortexes in pressured chamber. The vortexes bring the negative impact on the uniformity of the air velocity along the conveying belt width which can create the over freezing problem. To minimized the over freezing of food product, the author propose to use mix models to use 2 of Existing with DI237 model that can increase the minimum average air velocity 4.3% with better uniformity 14.72%.