Stimulation and theoretical analysis of heat transfer during the freezing process simulation of beef

Authors

TANG Wan, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
WANG Jinfeng, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
LI Wenjun, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
XIE Jing, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

Abstract

Freezing is recognized as one of the important technology in food preservation. Considering the change of physical characteristics in beef under the process of the freezing, the equivalent heat capacity method was utilized to process latent heat in phase change, and then the computational fluid dynamics (CFD) numerical simulation technology was applied to simulate the freezing process and establish the differential equations of three dimensional food freezing process. Through the numerical simulation of freezing time, the error between each experimental measuring point (T1, T2, T3, T4 and T5) value and simulation calculation of freezing time were detected to be 5.45%, 3.9%, 5.8%, 4.24%, 5.8%, respectively, and each point temperature real-time simulation of the average error was 1.79 ℃. The results showed that the numerical simulation could predict the beef to freeze time well.

Publication Date

7-28-2017

First Page

117

Last Page

121

DOI

10.13652/j.issn.1003-5788.2017.07.027

Recommended Citation

Wan, TANG; Jinfeng, WANG; Wenjun, LI; and Jing, XIE (2017) "Stimulation and theoretical analysis of heat transfer during the freezing process simulation of beef," Food and Machinery: Vol. 33: Iss. 7, Article 27.
DOI: 10.13652/j.issn.1003-5788.2017.07.027
Available at: https://www.ifoodmm.cn/journal/vol33/iss7/27

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