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A turbulent conjugate heat-transfer model for freezing of food products.

Author(s) : HO S. Y.

Type of article: Article, Case study

Summary

This article presents a conjugate heat transfer methodology for thermal fluid analysis of food-freezing processes. It describes how the improved numerical method developed is suitable for the complicated food freezing process in the context of a conjugate heat transfer model. For turbulent flow, wall functions for velocity and thermal fields are used when the energy equation is solved across the fluid-solid interface. The enthalpy method provides an additional source term for latent heat when the enrgy equation is solved inside the food items.

Details

  • Original title: A turbulent conjugate heat-transfer model for freezing of food products.
  • Record ID : 2005-0201
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 69 - n. 5
  • Publication date: 2004/06

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