Abstract—A mathematical model for simulating the heat transfer during food freezing was presented. The model consists of three steps. First, the flow field inside the freezing chamber was modeled using the CFD method, based on which the freezing condition, including the temperature and velocity around the food, was calculated. Second, the heat transfer coefficient between food and air was calculated in the CFD model. Third, a finite-difference model was employed to simulate the heat transfer inside the food product. Measurements were conducted on different food products in freezing chamber to verify the mathematical model. The effects of process parameters on food freezing were also analyzed, which concludes that the air temperature has more influence on food freezing than the air velocity.
Index Terms—Air-blast freezer, food freezing, package.
Guiqiang Wang and Pinghua Zou are with the Harbin Institute of Technology, Harbin, 150090 China (e-mail: wgq_hit@126.com).
[PDF]
Cite: Guiqiang Wang and Pinghua Zou, "Mathematical Modeling of Food Freezing in Air-Blast Freezer," International Journal of Materials, Mechanics and Manufacturing vol. 2, no. 4, pp. 278-281, 2014.
![[Click]](http://www.ijmmm.org/img/ijmmm_v7n2_inspec%28IET%29_indexscreenshot.jpg){kind=link}