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Validated numerical model of heat transfer in the forced air freezing of bulk packed whole chickens.

Author(s) : HOANG D. K., LOVATT S. J., OLATUNJI J. R., CARSON J. K.

Type of article: IJR article

Summary

This study presents a 3D computational fluid dynamics (CFD) model to predict the temperature profile of bulk-packed whole chickens during forced-air freezing based on 3D computed tomography (CT) images of the chicken. The model was validated against experimental cooling data. By using the temperature-dependent thermal properties of chicken meat, the mean differences between the predicted average drumstick temperatures with corresponding experimental results were less than 1.3 °C for all tested conditions. Based on the validated model, a correlation was proposed to estimate the effect of operating conditions on freezing time and that correlation may be used to optimise the design of the freezing tunnel for chicken products.

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Pages: 93-103

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Details

  • Original title: Validated numerical model of heat transfer in the forced air freezing of bulk packed whole chickens.
  • Record ID : 30027700
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 118
  • Publication date: 2020/10
  • DOI: http://dx.doi.org/10.1016/j.ijrefrig.2020.06.015

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