Numerical and Experimental Prediction of Food Freezing


In this study the freezing of foods was studied numerically and experimentally.Different kinds of foods have been studied numerically (Meat, Broccoli, Perch andBanana), while the experimental work is applied to meat only. In numerical solutionenthalpy transformation method is used to transfer the energy equation into a nonlinearequation with a single dependent variable E (enthalpy). The discretization ofenergy equation in three dimensions was solved with phase change problememploying the control-volume finite-difference. The numerical results of the enthalpymethod were compared with experimental results and were satisfactory. The freezingprocess of foods differs from one to other due to thermal property differences, watercontent and freezing point. Low water content leads to smooth cooling rate and shortconstant temperature region while high water content leads to long constanttemperature region.