مقایسه و پیش بینی تغییرات دمای همبرگر در طی فرآیند انجماد با استفاده از دو روش مختلف مدل سازی عددی

نویسندگان
محسن دلوی اصفهان 1
امیر دارایی گرمه خانی 2
1 استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه جهرم، جهرم، ایران.
2 استادیار، گروه مهندسی ‌علوم و صنایع غذایی، دانشکده فنی و منابع طبیعی تویسرکان، دانشگاه بوعلی سینا، همدان، ایران
10.52547/fsct.18.115.28
چکیده
همبرگر یکی از پر مصرف ترین محصولات گوشتی در سراسر جهان است. ماندگاری این محصول نسبتاً کوتاه است و بنابراین معمولاً از فرایند انجماد برای کاهش فعالیت آبی و جلوگیری از تکثیر میکروارگانیسم استفاده می شود. پیش بینی دقیق دما در هنگام انجماد در طراحی روشهای سرمایش، بهینه سازی و جلوگیری از افت کیفیت محصول مهم می باشد. مدل های پیش بینی زمان انجماد از معادلات تحلیلی نسبتاً ساده (مبتنی بر تعدادی مفروضات) گرفته تا روش های حل عددی متنوعی که به زمان محاسبات زیادی و کامپیوتر پیچیده نیاز دارند، متغیر است. در این تحقیق، نخست خصوصیات حرارتی همبرگر، از جمله کسر یخ، هدایت حرارتی و گرمای ویژه با مدل های ریاضی تعیین شدند و سپس فرایند انجماد همبرگر با دو روش عددی مختلف (تفاضل محدود و اجزاء محدود) بررسی شد. نتایج حاصل با داده های تجربی مقایسه و مشخص گردید که اگرچه هر دو مدل می توانند به طور منطقی درجه حرارت همبرگر را هنگام انجماد پیش بینی کنند، اما مدل اجزاء محدود از توانایی بیشتری در پیش بینی دما نسبت به مدل تفاضل محدود برخوردار است. این مطالعه نشان داد که استفاده از بسته های CFD مانند نرم افزار COMSOL می تواند به عنوان گزینه مناسبی برای تخمین زمان انجماد فرآورده های گوشتی در نظر گرفته شود.
کلیدواژه‌ها
اجزاء محدود
انتقال حرارت
انجماد
تفاضل محدود
همبرگر

موضوعات

عنوان مقاله English

Comparison of two different numerical modeling for predicting the temperature of hamburger patty during freezing process.

نویسندگان English

mohsen Dalvi esfahan 1
Amir Daraei Garmakhany 2
1 Assistant professor, Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Iran.
2 Assistant professor, Department of Food Science and Technology, Tuyserkan Faculty of Engineering & Natural Resources, Bu-Ali Sina University, Hamedan, Iran.
چکیده English

Hamburgers are one of the most widely consumed meat products in the world. The shelf life of this product is rather short, therefore the freezing process is commonly used to reduce water activity and prevent the growth of microorganisms. Accurate temperature prediction during freezing is important in designing optimum cooling procedures and to avoid quality deterioration. Models for predicting freezing times range from relatively simple analytical equations to the more complicated numerical methods which require a lot of computing time and a sophisticated computer. In this research, thermal properties of hamburger, including ice fraction, thermal conductivity and specific heat were determined mathematically and then the freezing process of hamburger patty was investigated by two different numerical models (finite difference& finite element). The results were compared with experimental data and it was found that although both two models could reasonably forecast the temperature of hamburger patties during freezing, the finite element model demonstrated better goodness of fit than finite difference model. This study shows that the use of CFD packages such as COMSOL software can be considered as a suitable option for the estimation of freezing time of meat products.

کلیدواژه‌ها English

Finite element
Heat Transfer
Freezing
Finite Difference
Hamburger
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