Volume 18, Issue 116 (2021)
FSCT 2021, 18(116): 171-181 |
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Dalvi-Isfahan M, Daraei Garmakhany A. Prediction of Freezing Time and Numerical Model of Heat Transfer during Freezing Process. FSCT 2021; 18 (116) :171-181
URL: http://fsct.modares.ac.ir/article-7-49845-en.html
URL: http://fsct.modares.ac.ir/article-7-49845-en.html
1- Mohsen Dalvi Assistant professor Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Fars, Iran, P.O. Box 74137-66171Email: Mohsen.Dalvi@gmail.com, Dalvi@jahromu.ac.ir , mohsen.dalvi@gmail.com
2- Amir Daraei GarmakhanyPhD of Food Sciences and TechnologyAcademic Member and Head of Department of Food Science and Technology, Toyserkan Faculty of Industrial Engineering, Bu-Ali Sina University.Tel: 00989369111454alternative mail: amirdaraey@basu.ac.ir & a.darayi@gmail.com
2- Amir Daraei GarmakhanyPhD of Food Sciences and TechnologyAcademic Member and Head of Department of Food Science and Technology, Toyserkan Faculty of Industrial Engineering, Bu-Ali Sina University.Tel: 00989369111454alternative mail: amirdaraey@basu.ac.ir & a.darayi@gmail.com
Abstract: (1849 Views)
In this study, three mathematical models (Plank, Pham and numerical model (finite element)) were used to predict the freezing time of potato samples. In order to develop the numerical model, thermophysical properties (density, thermal conductivity and specific heat) were predicted as a function of sample composition and temperature. Convective heat transfer coefficient was also estimated using the inverse problem method and dimensionless numbers. The results showed that the time calculated by the numerical model was the most accurate among three models and in the next step the best model was Pham model. In addition, an excellent agreement was obtained between observed temperature and temperature predicted by the numerical method in different freezing methods. In conclusion, the developed numerical model predicts the freezing temperature of potato samples correctly and can be used to simulate the freezing of suspended food in the air. In addition, the inverse problem method developed to predict convective heat transfer coefficient can be used in different freezing systems in order to choose the best system or optimize the process of food freezing.
Article Type: Original Research |
Subject:
Canning
Received: 2021/02/3 | Accepted: 2021/05/8 | Published: 2021/10/2
Received: 2021/02/3 | Accepted: 2021/05/8 | Published: 2021/10/2
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