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Mesure expérimentale et modélisation numérique des taux de refroidissement de pilons de poulet emballés en vrac soumis au refroidissement par air forcé.

Experimental measurement and numerical modelling of cooling rates of bulk-packed chicken drumsticks during forced-air freezing.

Auteurs : HOANG D., LOVATT S. J., OLATUNJI J. R., CARSON J. K.

Type d'article : Article de la RIF

Résumé

The cooling of polylined bulk-packed drumsticks during forced-air freezing was examined experimentally and numerically. The experiments showed that, when contained within the liner bag, the packing arrangement of the chicken drumsticks within the tray did not have a significant impact on freezing rate. However, the presence of the liner bag had a significant impact on freezing times, increasing them by more than a factor of three. A 3D computational fluid dynamics (CFD) model to predict the temperature profile of bulk-packed drumsticks, based on 3D computed tomography images of the chicken, was also developed and validated against the experimental cooling data. By using temperature-dependent thermal properties of chicken meat, the mean differences between the predicted average drumstick temperatures and corresponding experimental results were less than 1.1°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.

Documents disponibles

Format PDF

Pages : 165-174

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

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Détails

  • Titre original : Experimental measurement and numerical modelling of cooling rates of bulk-packed chicken drumsticks during forced-air freezing.
  • Identifiant de la fiche : 30027455
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 114
  • Date d'édition : 06/2020
  • DOI : http://dx.doi.org/10.1016/j.ijrefrig.2020.03.012

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