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.
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 [10.1080/10407782.2020.1793546].
Numerical simulation of crust freezing in processed meat: A fully coupled solid–fluid approach
Di Pasquale N.;
2020
Abstract
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.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
