Numerical analysis of heat transfer in cooling of fish packages

Abstract

The present work aims at finding the optimal finite difference scheme for the solution of problems involving pure heat transfer from the surface of solids suddenly exposed to a cooling environment. Fish samples in the form of infinite slab were considered, and a generalized mathematical model was constructed in dimensionless form. A more representative and accurate set of experimental data is chosen from the experimental work for comparison with the numerical results and evaluation of numerical schemes. In the analysis, a fully explicit finite difference scheme, an implicit finite difference scheme and different combination schemes with varying values of weighting factor are thoroughly studied. The characteristic dimension (half thickness of the slab) is divided into a number of divisions; n = 5, 10, 20, 30, 40, 50 and 100, respectively. All the possible options of the Fourier number increments are taken one by one to give the best convergence and minimal truncation error. The simplest explicit finite difference scheme with n = 10 and Fourier number increments one sixth of the square of the space division size appears to be highly reliable and accurate for such applications.

Low temperature and high velocity (LTHV) application in drying: Characteristics and effects on the fish quality

“…Actually, in this study, cyclone type cold air dryer is used. In the thermal processes of perishable foods, cooling is employed as one of the preservation techniques to prevent their spoilage and maintain their quality (e.g., self-life) (Abbas et al, 2006). Under these considerations, it can be said that drying is a process of simultaneous heat and moisture transfer, which induces changes in the product undergoing dehydration (Midilli and Kucuk, 2003).…”

Estimation method for determining surface film conductance during cooling of fish packages

“…The work started initially with measurement of mass density, thermal conductivity and specific heat of the fish samples, which were elaborated earlier by the author in a previous work [6].…”

Numerical investigation of fast precooling of a cylindrical food product based on the hyperbolic heat conduction model

“…Precooling of different food products were investigated experimentally and numerically. The reported numerical analysis to predict the food precooling heat transfer characteristics were conducted based on classical Fourier's heat conduction model, which is described by a parabolic diffusion equation (He and Li, 2003; Jin and Xu, 2006; Abbas et al , 2006; Ansari, 1999; Mokhtar et al , 2004). Recently Cuesta and Lamua (2009) proposed a separation of variables solutions to the heat conduction in chilling of fruit and vegetables with an internal heat source dependent on temperature.…”