Simulation of Freezing or Thawing Heat Conduction in Irregular Two-Dimensional Domains by a Boundary-Fitted Grid Method

Califano, Alicia Noemí; Zaritzky, Noemí Elisabet

doi:10.1006/fstl.1996.0130

Cited by 21 publications

(12 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The numerical code implementing the Enthalpy and Kirchhoff transformations was compared with experimental freezing curves found in literature for irregular minced meat objects containing 75% water (Cleland et al, 1987a,b;Califano and Zaritzky, 1997). The numerical predictions resulted in agreement with the experimental data, even though the material exhibited a sharp phase change.…”

Section: Comparison Of the Numerical Model With Experimental Results mentioning

confidence: 92%

Numerical simulations of chilling and freezing processes applied to bakery products in irregularly 3D geometries

Santos

Vampa

Califano

et al. 2010

Journal of Food Engineering

View full text Add to dashboard Cite

Section: Comparison Of the Numerical Model With Experimental Results mentioning

confidence: 92%

Numerical simulations of chilling and freezing processes applied to bakery products in irregularly 3D geometries

Santos

Vampa

Califano

et al. 2010

Journal of Food Engineering

View full text Add to dashboard Cite

“…An alternative approach to the FEM is the boundary-fitted grid (BFG) method used by Califano and Zaritzky (1997). The technique was applied to simulate the freezing process in two-dimensional systems of arbitrary shape.…”

Section: Heat Transfer Modelsmentioning

confidence: 99%

Discretisation of the non-linear heat transfer equation for food freezing processes using orthogonal collocation on finite elements

Resende

Kieckbusch

Toledo

et al. 2007

Braz. J. Chem. Eng.

View full text Add to dashboard Cite

-The freezing process is considered as a propagation problem and mathematically classified as an "initial value problem." The mathematical formulation involves a complex situation of heat transfer with simultaneous changes of phase and abrupt variation in thermal properties. The objective of the present work is to solve the non-linear heat transfer equation for food freezing processes using orthogonal collocation on finite elements. This technique has not yet been applied to freezing processes and represents an alternative numerical approach in this area. The results obtained confirmed the good capability of the numerical method, which allows the simulation of the freezing process in approximately one minute of computer time, qualifying its application in a mathematical optimising procedure. The influence of the latent heat released during the crystallisation phenomena was identified by the significant increase in heat load in the early stages of the freezing process.

show abstract

“…Califano & Zaritzky (1997) developed a boundary-fitted grid method which is applied to predict freezing and thawing times in irregular shaped food. They showed similar accuracy to that of the full unmodified finite elements formulation.…”

Section: Introductionmentioning

confidence: 99%

Numerical Simulation of Experimental Freezing Process of Ground Meat Cylinders

Moraga¹,

Vega‐Gálvez²,

Lemus‐Mondaca³

2012

International Journal of Food Engineering

View full text Add to dashboard Cite

The efficient prediction of freezing processes is important for the frozen food industry with the purpose of preserving food quality. A comparison is made between the finite difference and finite volume methods to predict the unsteady 2D temperature distribution for the freezing of three different ground meat cylinders, with variable convective boundary conditions. Experiments were carried out to measure the local heat transfer coefficients as a function of freezing time and location. Time-dependent air temperature conditions caused by thermostat action were included in the analysis. The meat thermophysical properties as density, specific heat, and thermal conductivity are assumed to vary non-linearly with temperature. The experimentally measured time-temperature data were compared with the simulation results obtained by both numerical methods. According to statistical test results (RE %), the finite volume method gave the best fit quality. The finite volume method is more accurate for simulating the freezing process, as well as estimating the freezing time of this product

show abstract

Simulation of Freezing or Thawing Heat Conduction in Irregular Two-Dimensional Domains by a Boundary-Fitted Grid Method

Cited by 21 publications

References 8 publications

Numerical simulations of chilling and freezing processes applied to bakery products in irregularly 3D geometries

Numerical simulations of chilling and freezing processes applied to bakery products in irregularly 3D geometries

Discretisation of the non-linear heat transfer equation for food freezing processes using orthogonal collocation on finite elements

Numerical Simulation of Experimental Freezing Process of Ground Meat Cylinders

Contact Info

Product

Resources

About