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I am trying to design a cooling system that will use chilled water around 1deg C to cool vegetables that have been cooked.

So far I have the vegetables leaving the cooker @ 70degC.

I need them to be cooled to 10degC .

I am struggling where to start with the maths for having the vegetables submerged in the water on a conveying system .And how long the conveyor will need to be to get the required outfeed temperature ,also the volume of water required to cool down the vegetables.

If someone could give me advice on where to start it would be greatly appreciated.

TIA