Analysis of the calculation results of the water crystallization process in a cone of spraying in a vacuum.

The use of ice slurry in the food industry is becoming more common, and this trend will continue. First of all, this is due to its high cooling ability, which allows to lower the temperature of the product in a short time period. The technology for the production of ice slurry at a pressure below the triple point of water by the method of drip dispersion has the advantage because of increasing the heat transfer surface during its atomization and direct cooling. Based on a mathematical model that allows evaluating the change in droplet mass during crystallization, an analysis was made of the freezing of droplets in a spraying full cone for various operating modes of nozzle. The effects of mediums pressure on the amount of ice produced and water vapor discharged and the effect of the average droplet diameter on the power consumption of the vacuum pump were evaluated. This analysis may be useful in designing a vacuum-evaporation plant for the production of ice slurry. [ABSTRACT FROM AUTHOR]