Numerical analysis of hydrofluidisation food freezing with moving products in different aqueous solutions by using CFD and MPM approaches

Stebel, Michal; Smołka, Jacek; Palacz, Michał; Halski, Michal; Widuch, Agata; Eikevik, Trygve Magne; Tolstorebrov, Ignat

doi:10.1016/j.ijrefrig.2021.12.008

Cited by 3 publications

(1 citation statement)

References 28 publications

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“…On the other hand, the innovative devices used to simulate food freezing, scientists are increasingly analyzing the temperature distribution during fluidisation or quasi-hydrofluidisation (HF) [90]. Moreover, Stebel et al (2022) investigated the effects of various refrigerants (ethanol-glycerol solution and ethanol-glucose solution) used in hydrofluidisation during freezing of the macroscopic particle model (MPM) [91]. Their experiment showed that the type of liquid had little effect on the heat transfer coefficient (HTC), but it did affect the behaviour of the food samples.…”

Section: Cooling and Refrigerationmentioning

confidence: 99%

Application of computational fluid dynamics simulations in food industry

Szpicer

Bińkowska

Wojtasik‐Kalinowska

et al. 2023

Eur Food Res Technol

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Computational fluid dynamics (CFD) is a tool for modelling and simulating processes in many industries. It is usually used as a choice to solve problem involving flow of fluids, heat transfer, mass transfer and chemical reaction. Moreover, it has also found application in the optimization of processes in branches of the food industry, including bread baking, cooling beef roast, or spray drying. CFD has enormous potential and many opportunities to improve the quality and safety of food products, as well as to reduce the costs of production and the use of machines and production equipment. In addition, empirical models only permit data to be extracted at a limited number of locations in the system (where sensors and gauges are placed). CFD allows the designer to examine any location in the region of interest, and interpret its performance through a set of thermal and flow parameters. Computer simulations are the future of every field of science, and the presented overview provides the latest information on experts and experiences related to CFD application in food production. Despite some disadvantages, such as the need to have a large reserve of computing power, the development of digital and IT technologies will make this problem insignificant in the nearest future. Then the CFD will become an indispensable element in the design of equipment and technological lines in the food industry.

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Section: Cooling and Refrigerationmentioning

confidence: 99%