Please use this identifier to cite or link to this item:
|Title:||Numerical simulation of crust freezing in processed meat: A fully coupled solid–fluid approach|
Di Pasquale, N
|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.|
|Appears in Collections:||Chemistry|
Items in BURA are protected by copyright, with all rights reserved, unless otherwise indicated.