Measurement of heat transfer coefficient during cooling and thawing of fishery produces utilizing ice slurry

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  • MAEKAWA Ryunosuke
    Department of Food Science and Technology, Graduate School of University of Tokyo Marine Science and Technology
  • NAKAJIMA Yuto
    Department of Food Science and Technology, Graduate School of University of Tokyo Marine Science and Technology
  • POUDYAL Lochan Rajib
    Department of Food Science and Technology, Graduate School of University of Tokyo Marine Science and Technology
  • SUZUKI Toru
    Department of Food Science and Technology, University of Tokyo Marine Science and Technology
  • WATANABE Manabu
    Department of Food Science and Technology, University of Tokyo Marine Science and Technology

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Other Title
  • 氷スラリーを用いた水産物の冷却，解凍における熱伝達率の測定
  • コオリ スラリー オ モチイタ スイサンブツ ノ レイキャク,カイトウ ニ オケル ネツ デンタツリツ ノ ソクテイ

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<p>Recently, it is often heard that the quality of fishery produces has been improved by using ice slurry for cooling, but there are few examples of scientific verification on the advantage of ice slurry. In this article, we measured the heat transfer coefficient by using metal balls under the condition that are considered to be used in cooling and thawing of fishery produces. As a result, ice slurry enabled very large heat transfer coefficient for the first 5 seconds both in cooling and thawing, but after 10 seconds it was about the value of ordinary forced convection of the liquid. On the other hand, when the ice slurry was forced to flow, the extremely high heat transfer was maintained even after 10 seconds in cooing, but in thawing condition, there was a little heat transfer enhancement after 10 seconds. Consequently, basic heat transfer characteristics during cooling and thawing by using ice slurry was revealed, including the effect of fluidizing.</p><p></p>

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