Numerical and experimental prediction of food freezing

Abstract EN

In this study the free zing of foods was studie d numerically and experime ntally .

Different kinds of foods have be en studie d numerically (Meat, Broccoli, Perch and Banana), while the e xperimental work is applie d to meat only .

In numeric al solution e nthalpy transformation method is used to transfer the energy equation into a nonlinear equation with a single dependent variable E (enthalpy ).

The discretization of e nergy equation in three dime nsions was solved with phase change problem employ ing the control-volume finite-differenc e.

The nume rical results of the enthalpy method were c ompare d with expe rimental re sults and we re satisfac tory .

The fre ezing process of foods differs from one to othe r due to thermal property differences, water c ontent and freezing point.

Low water conte nt le ads to smooth cooling rate and short c onstant temperature region while high water content leads to long c onstant temperature region.