Abstract: Spray chilling using air-mist nozzles has received
much attention in the food processing industry because of the
benefits it has shown over forced air convection. These benefits
include an increase in the heat transfer coefficient and a reduction in
the water loss by the product during cooling. However, few studies
have simulated the heat transfer and aerodynamics phenomena of the
air-mist chilling process for optimal operating conditions. The study
provides insight into the optimal conditions for spray impaction, heat
transfer efficiency and control of surface flooding. A computational
fluid dynamics model using a two-phase flow composed of water
droplets injected with air is developed to simulate the air-mist
chilling of food products. The model takes into consideration
droplet-to-surface interaction, water-film accumulation and surface
runoff. The results of this study lead to a better understanding of the
heat transfer enhancement, water conservation, and to a clear
direction for the optimal design of air-mist chilling systems that can
be used in commercial applications in the food and meat processing
industries.