Air Flow’s Enhancement in Impingement Tunnel
Keywords:
Impingement freezer, Computational Fluid Dynamic (CFD), SST, Pressured chamber, Impingement nozzle, Exit velocity, Vortexes.Abstract
The air impingement technology has been used in frozen food industry for decades to achieve rapid freezing that can freeze the food with better texture than conventional freezing. In the freezing process the determined freezing time must be selected from the longest time that frozen food temperature is reached -18°C. To minimize the freezing time variation from different locations along the conveyor belt’s width, the pressured chamber was investigated using computational fluid dynamics. The SST, k-ω turbulence model was used in this study. Changing the geometry in the pressured chamber with baffle plates impacted the exit velocity from impingement nozzles, which can deliver better average exit velocity and variation. The mixed model of existing with 2 of P532.5 for 3 chambers impingement tunnel freezer gives a 22.2% better minimum exit velocity than the existing model, and a variation of exit velocity 2.53 times better than the existing model.
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