Numerical and experimental study of a natural convection thawing process

AIChE Journal

Volumn 52, Issue 12, 2006, Pages 4240-4247

  Ousegui, A ^a   Le Bail, A ^a   Havet, M ^a  

^a Universite de Nantes   (France)

Author keywords

CFD; Heat transfer; Natural convection; Phase change; PIV

Indexed keywords

COMPUTATIONAL FLUID DYNAMICS; HEAT TRANSFER COEFFICIENTS; MATHEMATICAL MODELS; PHASE TRANSITIONS; THAWING; VELOCITY MEASUREMENT;

MICROBIAL GROWTH; PARTICLE IMAGE VELOCIMETRY (PIV);

NATURAL CONVECTION;

COMPUTATIONAL FLUID DYNAMICS; HEAT TRANSFER COEFFICIENTS; MATHEMATICAL MODELS; NATURAL CONVECTION; PHASE TRANSITIONS; THAWING; VELOCITY MEASUREMENT;

EID: 33845575454     PISSN: 00011541     EISSN: 15475905     Source Type: Journal    
DOI: 10.1002/aic.11035     Document Type: Article

References (15)

1. Otero L, Ousegui A, Guignon B, Le Bail A, Sanz P. Evaluation of the thermophysical properties of tylose gel under pressure in the phase change domain. Food Hydrocolloids. 2006;20:449-460.
2. Crank J. Free and Moving Boundary Problems, Oxford; Cambridge University Press; 1984.
3. Voller VR, Cross M. Use of enthalpy method in the solution of Stefan problems. Numerical Methods in Heat Transfer. 1981:177-200.
4. Ramos M, Cerrato Y, Gutierrez J. An exact solution for the finite Stefan problem with temperature-dependent thermal conductivity and specific heat. Int J Refrigeration. 1994;17;2:130-134.
5. Agnelli M, Mascheroni R. Cryomechanical freezing. A model for the heat transfer process. J of Food Eng. 2001;47;4:263-270.
6. Bhattacharya M, Basak T, Ayappa KG. A fixed-grid finite element based enthalpy formulation for generalized phase change problems; role of superficial mushy region International J of Heat and Mass Transfer. 2002;45;24:4881-4898.
7. Huan Z, He S Ma Y. Numerical simulation and analysis for quick-frozen food processing. J of Food Eng. 2003;60;3;267-273.
8. Havet M, Blay D. Natural convection over a non-isothermal vertical plate. Int J of Heat and Mass Transfer. 1999;42;16:3103-3111.
9. Scanion TJ, Stickland MT, An experimental and numerical investigation of natural convection melting. Int Communications in Heat and Mass Transfer. 2001;28;2;181-190.
10. Cleland AC, RL Earle. Assessment of freezing time prediction methods. J of Food Sci. 1984;49:1034-1042.
11. Ousegui A. Traitement Haute-Pression - Basse température; étude des phénomènes de transfert. University of Nantes, France; 2005. PhD Thesis.
12. Cogné C, Andrieu J, Laurent P, Besson A, Nocquet J. Experimental data and modeling of thermal properties of ice creams. J of Food Eng. 2002;58:331-341.
13. Maroulis ZB, Krokida M, Rahman MS. A structural generic model to predict the effective thermal conductivity of fruits and vegetables during drying. J of Food Eng. 2002;52;1:47-52.
14. Rhie CM, Chow WL. Numerical study of the turbulent flow past an airfoil with trailing edge separation. AIAA J. 1983;21;11:1525-1532.
15. Patankar SV. Numerical Heat Transfer and Fluid Flow. New York: Hemsisphere Publishing Corp; 1980.