Numerical simulation of experimental freezing process of ground meat cylinders

International Journal of Food Engineering

Volumn 7, Issue 6, 2011, Pages

  Moraga, Nelson O ^a   Vega Gálvez, Antonio ^a   Lemus Mondaca, Roberto ^a,b  

^a DEPARTAMENTO DE BIOLOGÍA   (Chile)

^b UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

Author keywords

Finite methods; Freezing; Ground meat; Heat transfer

Indexed keywords

AIR TEMPERATURE; BEST FIT; FINITE DIFFERENCE; FINITE METHODS; FOOD QUALITY; FREEZING PROCESS; FREEZING TIME; FROZEN FOOD INDUSTRY; LOCAL HEAT TRANSFER COEFFICIENT; TIME-DEPENDENT; TIME-TEMPERATURE;

COMPUTER SIMULATION; CYLINDERS (SHAPES); FINITE VOLUME METHOD; HEAT TRANSFER; MEATS; STATISTICAL TESTS; THERMAL CONDUCTIVITY; THERMODYNAMIC PROPERTIES;

FREEZING;

EID: 84871089656     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.1515/1556-3758.1966     Document Type: Article

References (38)

1. Amarante, A., & Lanoisellé, J.L. (2005). Heat transfer coefficients measurement in industrial freezing equipment by using heat flux sensors. Journal of Food Engineering, 66(3), 377-386.
2. A.O.A.C. (1990). Official method of analysis, Association of Official Analytical Chemists no. 934.06 (15th edition), Arlington, MA, Washington.
3. Becker, B. R., & Fricke, B. A. (2003). Determination of heat transfer coefficients for the freezing of foods. In Proceedings of the 21st International Congress of Refrigeration. Washington, DC: International Institute of Refrigeration, USA.
4. Botte, G. G., Ritter, J. A., & White, R E. (2000). Comparison of finite difference and control volume methods for solving differential equations. Computers and Chemical Engineering, 24(12), 2633-2654.
5. Califano, A.N. & Zaritzky, N.E. (1997). Simulation of freezing or thawing heat conduction in irregular two-dimensional domains by a boundary-fitted grid method. LWT - Food Science and Technology, 30(1), 70-76.
6. Campañone, L.A., Salvadori, V.O. & Mascheroni, RO. (2005). Food freezing with simultaneous surface dehydration: approximate prediction of weight loss during freezing and storage. Internationaljournal of Heat and Mass Transfer, 48(6), 1195-1204. (Pubitemid 40231280)
7. Cleland, A.C. & Earle, R.L. (1977). A comparison of analytical numerical methods of predicting the freezing times. Journal of Food Science, 42(5), 1390-1395.
8. Cleland, D., Cleland, A.C., Earle, R. L., & Byrne, S. (1987). Prediction of freezing and thawing times for multidimensional shapes by numerical methods. International Journal of Refrigeration, 10(1), 32-39. (Pubitemid 17516536)
9. Delgado, A., & Sun, D-W. (2003). One-dimensional finite difference modeling of heat and mass transfer during thawing of cooked cured meat. Journal of Food Engineering, 57(4), 383-389.
10. Fricke, B. A. & Becker, B.R (2006). Sensitivity of freezing time estimation methods to heat transfer coefficient error. Applied Thermal Engineering, 26(4), 350-362. (Pubitemid 41543124)
11. Haiying, W., Shaozhi, Z., & Guangming, C. (2007). Experimental study on the freezing characteristics of four kinds of vegetables. LWT - Food Science and Technology, 40(6), 1112-1116.
12. Hossain, Md. M., Cleland, D. J. & Cleland, A.C. (1992). Prediction of freezing and thawing times for foods of three-dimensional irregular shape by using a semianalytical geometric factor. International Journal of Refrigeration, 15(4), 241-246.
13. Hsiao, J. S. (1985). An efficient algorithm for finite difference analyses of heat transfer with melting and solidification, Numerical Heat Transfer, 8, 653-666.
14. Huan, Z., He, S., & Ma, Y. (2003). Numerical simulation and analysis for quickfrozen food processing. Journal of Food Engineering, 60(3), 267-273.
15. Hyman, J.M., Knapp, R., & Scovel, J.C. (1992). High order finite volume approximations of differential operators on non uniform grids. Physica, D60, 112-138.
16. Ilicali, C., Teik, T.H. & Shian, L.P. (1999). Improved formulations of shape factors for the freezing and thawing time prediction of foods. LWT- Food Science and Technology, 32(5), 312-315.
17. Kays, W.M. & Crawford, M.E. (1993). Convective heat and mass transfer, 3rd Edition. In In. Morrison & J.M. Morriss, Eds. (pp. 540-590) McGraw-Hill, New York, USA.
18. Lee, S., Cornillo, P. & Kim, Y.R 2002. Spatial investigation of the non-frozen water distribution in frozen foods using NMR SPRITE. Journal of Food Science, 67(6), 2251-2255. (Pubitemid 34989917)
19. Leonard, B.P. (1995). Order of accuracy of quick and related convection-diffusion schemes. AppliedMathematical Modelling, 19(11), 640-653.
20. Li, J., Chinachoti, P., Wang, D., Hallberg, L.M., & Sun, X.S. (2008). Thermal properties of ration components as affected by moisture content and water activity during freezing. Journal of Food Science, 73(9), E425-430.
21. Moraga, N., & Barraza, H. (2002). Predicting heat conduction during solidification of a food inside a freezer due to natural convection. Journal of Food Engineering, 56(1), 17-26. (Pubitemid 35264390)
22. Moraga, N., & Medina, E. (2000). Conjugate forced convection and heat conduction with freezing of water in a plate shaped food. International Journal of Heat and Mass Transfer, 43(1), 53-67.
23. Moraga, N., & Salinas, C. (1999). Numerical model for heat and fluid flow in food freezing. Numerical Heat Transfer, Part A, 35(5), 495-517.
24. Morgan, K. Lewis, R W., & Zienkiewicz, O. C. (1978). An improved algorithm for heat conduction problems with phase change. International Journal for Numerical Methods in Engineering, 12, 1191-1195. (Pubitemid 8622539)
25. Patankar, S. V. (1980). Numerical Heat Transfer and Fluid Flow, Hemisphere, Washington, DC, USA.
26. Pham, Q.T. (1986). Simplified equation for predicting the freezing time of foodstuffs. Journal of Food Technology, 21(2), 209-219.
27. Pham, Q.T. (2006). Modeling heat and mass transfer in frozen foods: a review. International Journal of Refrigeration, 29(66), 876-888.
28. Rahman, N. & Kumar, S. 2006. Evaluation of convective heat transfer coefficient during drying of shrinking bodies. Energy Conversion and Management, 47(15-16), 2591-2601.
29. Salvadori, V. O., De Michelis, A., & Mascheroni, R. H. (1997). Prediction of freezing times for regular multi-dimensional foods using simple formulae. LWT -FoodScience and Technology, 30(1), 30-35.
30. Santos, C.A., Carciofi, B.A.M., Dannenhauer, C.E., Hense, H., & Laurindo, J.B. (2007). Determination of heat transfer coefficient in cooling-freezing tunnels using experimental time-temperature data. Journal of Food Process Engineering, 30(6), 717-728. (Pubitemid 350119799)
31. Smalea, N.J., Mourehb, J., & Cortellac, G. (2006). A review of numerical models of airflow in refrigerated food applications. International Journal of Refrigeration, 29(66), 911-930.
32. Swaminathan C. R. & Voller, V. R (1993). On the enthalpy method. International Journal ofNumerical Methods for Heat andFluid Flow, 3, 233-244.
33. Tavman, S., Kumcuoglu., S., & Gaukel, V. (2007). Apparent specific heat capacity of chilled and frozen meat products. International Journal of Food Properties, 10(1), 103-112. (Pubitemid 46277909)
34. Turner, I., & Mujumdar, A. (1997). Mathematical modeling and numerical techniques in drying technology. Marcel Dekker Inc. New York, USA.
35. Versteeg, H. K., & Malalasekera, W. (1995). An introduction to computational fluid dynamics: The finite volume method. Longman Scientific & Technical Press, Addison Wesley Longman Ltd, London, U.K.
36. Wang, Z., Wu, H., Zhao, G., Liao, X., Chen, F., Wu, J., & Hu, X. (2007). Onedimensional finite-difference modeling on temperature history and freezing time of individual food. Journal of Food Engineering, 79(2), 502-510. (Pubitemid 44515132)
37. Wolfe, S., Bryant, G & Koster, K. (2002). What is 'unfreezable water', how unfreezable is it and how much is there?. Cryo-Letters, 23(3), 157-66. (Pubitemid 34829594)
38. Zhao, Y., Kolbe, E., & Craven, C. (1998). Computer simulation on onboard chilling and freezing of Albacore Tuna. Journal of Food Science, 63(5), 1-5.