Numerical simulation of freezing time of individual food

A one-dimensional unsteady state mathematical model with variable physical property parameters is developed to simulate the freezing time of individual food in freezing process. The phase-change problem in the freezing process is solved with apparent heat capacity approach. The numerical method was developed using the Crank-Nicolson scheme which is programmed with MATLAB 7, and compared with approximate analytical solution (Pham method) as well as with experimental data. The predicted freezing times of spherical, cylindrical and tabulate foodstuffs showed that the accuracies of freezing times predicted by the numerical model are all better than that of Pham method based on the same experimental data. Also, the Results showed that the numerical model could be used to predict the freezing time and the temperature history of spherical, cylindrical and tabulate food with various physical properties at different cooling medium temperatures. So it could be used to give a guideline for freezing experiments, freezing equipment design and frozen-food production.

کلیدواژه ها:

Freezing time ، Mathematical model ، Apparent heat capacity ، Crank-Nicolson ، Individual food