Heat transfer modeling of shrimp in tunnel type individual quick freezing system

Narsaiah, K.; Bedi, Vansh; Ghodki, Bhupendra M; Goswami, T.K.

doi:10.1111/jfpe.13838

Cited by 12 publications

(5 citation statements)

References 13 publications

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“…To limit changes in food quality, it is essential to select the correct refrigerant and cooling equipment throughout the cold chain [80]. Flow simulations have been used in the design of both conventional home appliances, professional gastronomic appliances and large industrial freezing appliances [81][82][83] and in the case of a very wide range of food products, including fish, meat and meat products, fruits and vegetables [84][85][86][87].…”

Section: Cooling and Refrigerationmentioning

confidence: 99%

Application of computational fluid dynamics simulations in food industry

Szpicer

Bińkowska

Wojtasik‐Kalinowska

et al. 2023

Eur Food Res Technol

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Computational fluid dynamics (CFD) is a tool for modelling and simulating processes in many industries. It is usually used as a choice to solve problem involving flow of fluids, heat transfer, mass transfer and chemical reaction. Moreover, it has also found application in the optimization of processes in branches of the food industry, including bread baking, cooling beef roast, or spray drying. CFD has enormous potential and many opportunities to improve the quality and safety of food products, as well as to reduce the costs of production and the use of machines and production equipment. In addition, empirical models only permit data to be extracted at a limited number of locations in the system (where sensors and gauges are placed). CFD allows the designer to examine any location in the region of interest, and interpret its performance through a set of thermal and flow parameters. Computer simulations are the future of every field of science, and the presented overview provides the latest information on experts and experiences related to CFD application in food production. Despite some disadvantages, such as the need to have a large reserve of computing power, the development of digital and IT technologies will make this problem insignificant in the nearest future. Then the CFD will become an indispensable element in the design of equipment and technological lines in the food industry.

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Section: Cooling and Refrigerationmentioning

confidence: 99%

Application of computational fluid dynamics simulations in food industry

Szpicer

Bińkowska

Wojtasik‐Kalinowska

et al. 2023

Eur Food Res Technol

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“…Since the assumption ignores the radiative heat exchange between aquatic products, the freezing process of tuna is mainly realized by the convective heat exchange between the cold air and the surface of the tuna [24,25].…”

Section: Boundary Conditionsmentioning

confidence: 99%

Simulation Analysis and Experimental Verification of Freezing Time of Tuna under Freezing Conditions

Huo,

Yang,

Xie

et al. 2023

Fishes

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In order to predict the regular temperature change in tuna during the freezing process for cold chain transportation, improve the quality of frozen tuna, and reduce the energy consumption of freezing equipment, a three-dimensional numerical model for freezing tuna of different sizes was established. An unsteady numerical simulation of the air velocity and flow field was combined with an analysis of the freezing process of tuna. This paper also studied the effect of air velocity, temperature, and tuna size on the freezing process. The numerical results show that there was a positive correlation between the cold source environment and the tuna-freezing process. Lower temperatures and higher air increased the velocity at which the tuna moved through the maximum ice crystal formation zone, maintaining a better aquatic product quality. In some cases, however, the smaller tuna models achieved a longer freezing time. Due to the difficulty of obtaining the whole tuna sample, the temperature curve and freezing rate over time obtained during the freezing process were tested using a tuna block of a specific size. The maximum error did not exceed 6.67%, verifying the authenticity and feasibility of the simulation.

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“…Cryogenic freezing with various velocities and temperatures of the cold medium (e.g., liquid nitrogen) can realize quick freezing (Zhao et al., 2020). However, a suitable freezing rate and terminal freezing temperature should be tested for different food samples based on the food components (Choi & Bischof, 2010; Ghodki & Goswami, 2019; Mahawar et al., 2019; Narsaiah et al., 2021). The quality of frozen samples should be maintained throughout production, storage, transport, and distribution.…”

Section: Theories Of Crystallization Based On Physical and Mathematic...mentioning

confidence: 99%

Control of ice crystal nucleation and growth during the food freezing process

Jia

Chen

Sun

et al. 2022

Comp Rev Food Sci Food Safe

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Freezing can maintain a low‐temperature environment inside food, reducing water activity and preventing microorganism growth. However, when ice crystals are large, present in high amounts, and/or irregularly distributed, irreversible damage to food can occur. Therefore, ice growth is a vital parameter that needs to be controlled during frozen food processing and storage. In this review, ice growth theory and control are described. Macroscopic heat and mass transfer processes, the relationship between the growth of ice crystals and macroscopic heat transfer factors, and nucleation theory are reviewed based on the reported theoretical and experimental approaches. The issues addressed include how heat transfer occurs inside samples, variations in thermal properties with temperature, boundary conditions, and the functional relationship between ice crystal growth and freezing parameters. Quick freezing (e.g., cryogenic freezing) and unavoidable temperature fluctuations (e.g., multiple freeze–thaw cycles) are both taken into consideration. The approaches for controlling ice crystal growth based on the ice morphology and content are discussed. The characteristics and initial mechanisms of ice growth inhibitors (e.g., antifreeze proteins (AFPs), polysaccharides, and phenols) and ice nucleation agents (INAs) are complex, especially when considering their molecular structures, the ice‐binding interface, and the dose. Although the market share for nonthermal processing technology is low, there will be more work on freezing technologies and their theoretical basis. Superchilling technology (partial freezing) is also mentioned here.

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Heat transfer modeling of shrimp in tunnel type individual quick freezing system

Cited by 12 publications

References 13 publications

Application of computational fluid dynamics simulations in food industry

Application of computational fluid dynamics simulations in food industry

Simulation Analysis and Experimental Verification of Freezing Time of Tuna under Freezing Conditions

Control of ice crystal nucleation and growth during the food freezing process

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