Numerical simulation of crust freezing in processed meat: A fully coupled solid–fluid approach

Greiciunas, Evaldas; Municchi, Federico; Di Pasquale, Nicodemo; Icardi, Matteo

Abstract

© 2020, © 2020 Taylor & Francis Group, LLC. We present a numerical model for the simulation of continuous impingement freezing of processed food products. This model is capable of fully describing the fluid dynamics of the non-isothermal flow field, including turbulence with conjugate heat transfer (CHT). The motion of the solid region is captured by advecting the solid rathe than employing a moving mesh algorithm, resulting in a model that is more computationally efficient. This methodology is implemented as a numerical solver using the well-known open-source library OpenFOAM. Our results confirm that the proposed model can provide detailed insight on the freezing process at a minimum computational cost.

Citation

Greiciunas, E., Municchi, F., Di Pasquale, N., & Icardi, M. (2020). Numerical simulation of crust freezing in processed meat: A fully coupled solid–fluid approach. Numerical Heat Transfer, Part A Applications, 78(8), 378-391. https://doi.org/10.1080/10407782.2020.1793546

• Journal Article Type: Article
• Acceptance Date: Jul 5, 2020
• Online Publication Date: Jul 22, 2020
• Publication Date: Jul 22, 2020
• Deposit Date: Jul 23, 2020
• Publicly Available Date: Jul 23, 2021
• Journal: Numerical Heat Transfer; Part A: Applications
• Print ISSN: 1040-7782
• Electronic ISSN: 1521-0634
• Publisher: Taylor & Francis Open
• Peer Reviewed: Peer Reviewed
• Volume: 78
• Issue: 8
• Pages: 378-391
• DOI: https://doi.org/10.1080/10407782.2020.1793546
• Public URL: https://nottingham-repository.worktribe.com/output/4783472
• Publisher URL: https://www.tandfonline.com/doi/full/10.1080/10407782.2020.1793546
• Additional Information: This is an Accepted Manuscript of an article published by Taylor & Francis in Numerical Heat Transfer, Part A on 22.07.20, available online: http://www.tandfonline.com/10.1080/10407782.2020.1793546