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.