Soundus S. AL-Azaw; Jalal M. Jalil
Abstract
In this study the freezing of foods was studied numerically and experimentally. Different kinds of foods have been studied numerically (Meat, Broccoli, Perch and Banana), while the ...
Read More ...
In this study the freezing of foods was studied numerically and experimentally. Different kinds of foods have been studied numerically (Meat, Broccoli, Perch and Banana), while the experimental work is applied to meat only. In numerical solution enthalpy transformation method is used to transfer the energy equation into a nonlinear equation with a single dependent variable E (enthalpy). The discretization of energy equation in three dimensions was solved with phase change problem employing the control-volume finite-difference. The numerical results of the enthalpy method were compared with experimental results and were satisfactory. The freezing process of foods differs from one to other due to thermal property differences, water content and freezing point. Low water content leads to smooth cooling rate and short constant temperature region while high water content leads to long constant temperature region.
