Please use this identifier to cite or link to this item: http://bura.brunel.ac.uk/handle/2438/24878
Title: Numerical simulation of crust freezing in processed meat: A fully coupled solid–fluid approach
Authors: Greiciunas, E
Municchi, F
Di Pasquale, N
Icardi, M
Issue Date: 22-Jul-2020
Publisher: Taylor & Francis Online
Citation: Greiciunas, E., Municchi, F., Di Pasquale, N., Icardi, M. (2020) 'Numerical simulation of crust freezing in processed meat: A fully coupled solid–fluid approach', Numerical Heat Transfer; Part A: Applications, 78(8), pp. 378 - 391. doi:10.1080/10407782.2020.1793546.
Abstract: We present a numerical model for the simulation of continuous impinge ment freezing of processed food products. This model is capable of fully describing the fluid dynamics of the non-isothermal flow field, including turbulence with conjugate heat transfer (CHT). The motion of the solid region is captured by advecting the solid rathe than employing a moving mesh algorithm, resulting in a model that is more computationally efficient. This methodology is implemented as a numerical solver using the well-known open-source library OpenFOAM. Our results confirm that the proposed model can provide detailed insight on the freezing process at a minimum computational cost.
URI: http://bura.brunel.ac.uk/handle/2438/24878
DOI: http://dx.doi.org/10.1080/10407782.2020.1793546
ISSN: 1040-7782
Appears in Collections:Chemistry

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