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A combined CFD-conduction model for beef chilling.
Author(s) : PHAM Q. T., TRUJILLO F. J., MCPHAIL N.
Summary
The authors have developed a simplified combined model of the beef chilling process, in which CFD was used to estimate the local heat and mass transfer coefficients, assuming uniform surface temperatures, and a set of two-dimensional finite element grids was used to solve the heat transfer equation in the product, which has an elongated shape. Another set of one-dimensional grids was used to solve the mass (water) transport equation near the surface of the meat. The surface transfer coefficients was calculated for various combinations of air orientations and speeds, and summarized in a set of regression equations. The simplified model was verified by existing and new data on heat load, temperatures, weight loss and surface water activity.
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Pages: ICR07-C2-209
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Details
- Original title: A combined CFD-conduction model for beef chilling.
- Record ID : 2008-0288
- Languages: English
- Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
- Publication date: 2007/08/21
Links
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: CFD; Mass transfer; Meat; Heat transfer; Beef; Modelling; Expérimentation; Freezing
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