Effect of Inclined Orifice in Air Impingement Freezer on Heat Transfer Characteristics of Steel Strip Surface

Abstract

In order to improve the heat transfer characteristics of the air impingement freezer, an impingement freezer experimental table was designed as the research object in this paper. Numerical simulation technology was used to simulate the impingement freezer experimental table on the basis of test verification. When the other structural parameters in the impingement freezer experimental table were constant, the effect of the inclination angle of the orifice plate (θ = 60°, 65°, 70°, 75°, 80°, 85°, and 90°) on the heat transfer characteristics of a steel strip surface was analyzed by two aspects, the average Nusselt number and the heat transfer uniformity. The results showed that with the increase in the inclination angle of the orifice plate (60° ≤ θ ≤ 90°), the average Nusselt number of the steel strip surface was increased by 19.39%, and the heat transfer uniformity index was decreased by 33.69%. When θ = 90°, the average Nusselt number on steel strip was the maximum, which was 263.68, and the heat transfer uniformity index was the minimum, which was 0.2039. Therefore, the heat transfer intensity and heat transfer uniformity in the air impingement freezer could be improved when the inclination angle of the orifice plates was 90°. This helps to improve the output of the air impingement freezer, reduce energy consumption, and improve the quality of frozen food.