Thermal physical property calculation and freezing time numerical simulation of shrimp

Authors

TANG Wan, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy
XIE Jing, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy
WANG Jinfeng, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy
ZHOU Hongjian, Shanghai Baofeng Machinery Manufacturing Co., Ltd., Shanghai 201306, China

Abstract

Based on the thermal physical parameters of shrimp, the equivalent heat capacity method was used to process latent heat in phase change, the finite difference method was proposed for modeling irregular shrimp, and the freezing times of symmetrical section in the shrimp freezing layer from the refrigerator bottom with 15 mm, 50 mm and 100 mm upwards were predicted, which were also validated by experiments. Compared numerical simulation results with experimental verification, it could be found that the correlation coefficient between simulated freezing time and test time curve was 0.996, the maximum error in the section center of shrimp was 1.85 K. It could be concluded that the numerical simulation could effectively predict the temperature distribution in the process of food freezing, which was of great significance for freezing processing, quality control and optimization of equipment of shrimp.

Publication Date

2-28-2018

First Page

106

Last Page

110

DOI

10.13652/j.issn.1003-5788.2018.02.023

Recommended Citation

Wan, TANG; Jing, XIE; Jinfeng, WANG; and Hongjian, ZHOU (2018) "Thermal physical property calculation and freezing time numerical simulation of shrimp," Food and Machinery: Vol. 34: Iss. 2, Article 23.
DOI: 10.13652/j.issn.1003-5788.2018.02.023
Available at: https://www.ifoodmm.cn/journal/vol34/iss2/23

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