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The Leidenfrost Phenomenon: Experimental Investigation of the Vaporization of Nitrogen Droplets on a Food Surface
Author(s) -
AWONORIN S. O.,
LAMB J.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb05237.x
Subject(s) - vaporization , evaporation , gelatin , liquid nitrogen , chemistry , nitrogen , leidenfrost effect , enthalpy of vaporization , slab , moisture , thermodynamics , heat transfer , heat transfer coefficient , nucleate boiling , organic chemistry , geology , physics , geophysics , enthalpy
The vaporization of liquid nitrogen droplets at rest on a gelatin slab of food material was investigated in relation to heat transfer in food freezing. Measurements were made of changes in droplet sizes during evaporation using a photographic technique while varying the slab surface temperature from + 10°C to ‐ 120°C at atmospheric pressure. The measured values of the vaporization time were about 12% higher than those theoretically predicted, and about 15% lower for droplets contaminated with moisture.