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Modèle numérique validé de transfert de chaleur dans la congélation par air forcé de poulets entiers emballés en vrac.

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

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

Type d'article : Article de la RIF

Résumé

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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Détails

  • Titre original : Validated numerical model of heat transfer in the forced air freezing of bulk packed whole chickens.
  • Identifiant de la fiche : 30027700
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 118
  • Date d'édition : 10/2020
  • DOI : http://dx.doi.org/10.1016/j.ijrefrig.2020.06.015

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