title: Parametric analysis of cryogenic carbon dioxide cooling of shell eggs.
abstract: Parametric analysis of cryogenic cooling of shell eggs was performed using finite element analysis. Two cooling temperatures (-50 and -70 C), three cooling convective heat transfer coefficients (20, 50, and 100 W/ m2K), two equilibration temperatures (7 and 25 C), and two equilibration heat transfer coefficients (0 and 20 W/ m2K) were considered in the analysis. Lower temperatures and higher cooling convective heat transfer coefficients resulted in higher cooling rates and lower final egg temperatures. A chart and equation were developed to identify combinations of processing parameters to yield the desired egg temperature (7 C) at the end of adiabatic equilibration. Results show that a cooling time of 8.2 min was required to reach a final egg temperature of 7 C for a cooling temperature of -50 C and a convective heat transfer coefficient of 20 W/m2K. The cooling time decreased to 2 min when the convective heat transfer coefficient increased to 100 W/m2K, at a cooling temperature of -50 C. Processing at -70 C and 20 W/m2K, required 5.3 min to reach a final temperature of 7 C. At a higher convective heat transfer coefficient (100 W/m2K) and -70 C, a processing time of 1.3 min was sufficient to reach the target temperature of 7 C. The results may be used as a reference in process or equipment design for shell egg cooling in cryogenic CO2.
authors.affiliation: Department of Food Science, 129 Schaub Hall, North Carolina State University, Raleigh, North Carolina 27695-7624, USA.
authors.forename: C M
authors.initials: CM
authors.lastname: Sabliov
authors.forename: B E
authors.initials: BE
authors.lastname: Farkas
authors.forename: K M
authors.initials: KM
authors.lastname: Keener
authors.forename: P A
authors.initials: PA
authors.lastname: Curtis
mesh_terms: D000818:Animals; D002245:Carbon Dioxide; D002645:Chickens; D003080:Cold Temperature; D018481:Convection; D004528:Egg Shell / Q000502:physiology; D004531:Eggs; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D005524:Food Technology; D013997:Time Factors
chemical_list: D002245:Carbon Dioxide