Numerical modelling of the food freezing process in a quasi-hydrofluidisation system

Stebel, Michal; Smołka, Jacek; Palacz, Michał; Piechnik, Edyta; Halski, Michal; Knap, Magdalena; Felis, Ewa; Eikevik, Trygve Magne; Tolstorebrov, Ignat; Peralta, Juan Manuel; Zorrilla, Susana

doi:10.1016/j.ifset.2021.102834

Cited by 13 publications

(4 citation statements)

References 24 publications

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“…Among the basic reports on the use of CFD, food cooling modelling, classic refrigeration devices operating on the basis of forced convection, serving, among others, cooling of beef carcasses or optimization of pre-cooling conditions (thermal and aerodynamic tests) in chamber cooling [88,89]. 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].…”

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%

Application of computational fluid dynamics simulations in food industry

Szpicer

Bińkowska

Wojtasik‐Kalinowska

et al. 2023

Eur Food Res Technol

View full text Add to dashboard Cite

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“…To achieve this purpose, advanced freezing technologies have been widely developed, such as liquid nitrogen quick freezing, high-pressure-assisted freezing, ultrasound-assisted freezing and electric-or magnetic-field-assisted freezing [23]. Several researchers, to mention but a few [24][25][26][27][28][29], have studied the freezing process in food processing. Dealing with the processes of oil extraction from oilseeds, manufacturing and crushing industries are continually seeking to improve the yield and quality of the oil for consumer acceptability through various pretreatment and oil extraction methods [30,31].…”

Section: Introductionmentioning

confidence: 99%

Using Box–Behnken Design Coupled with Response Surface Methodology for Optimizing Rapeseed Oil Expression Parameters under Heating and Freezing Conditions

et al. 2022

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The effect of heating and freezing pretreatments on rapeseed oil yield and the volume of oil energy under uniaxial compression loading was investigated. Four separate experiments were carried out to achieve the study objective. The first and second experiments were performed to determine the compression parameters (deformation, mass of oil, oil yield, oil expression efficiency, energy, volume of oil and volume of oil energy). The third and fourth experiments identified the optimal factors (heating temperatures: 40, 60 and 80 °C, freezing temperatures: −2, −22 and −36 °C, heating times: 15, 30 and 45 min and speeds: 5, 10 and 15 mm/min) using the Box–Behnken design via the response surface methodology where the oil yield and volume of oil energy were the main responses. The optimal operating factors for obtaining a volume of oil energy of 0.0443 kJ/mL were a heating temperature of 40 °C, heating time of 45 min and speed of 15 mm/min. The volume of oil energy of 0.169 kJ/mL was reached at the optimal conditions of a freezing temperature of −36 °C, freezing time of 37.5 min and speed of 15 mm/min. The regression model established was adequate for predicting the volume of oil energy only under heating conditions.

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“…As assisted by information technology, the heat transfer mechanism inside fruit and vegetable tissues has been quantitatively studied, as an attempt to guide fruit and vegetable processing more accurately (Chen, Holmes & Rupinskas, 1981). Studies have been extensively conducted on heat transfer of quick‐frozen fruits and vegetables (Zhao, et al, 2020; Cheng et al, 2020; Stebel et al, 2021). For instance, (Fu, Zuo, Yu, & Ma, 2000), conducted the finite element analysis on the cooling process of fruits and vegetables in cold storage and found a quadratic relationship between the cooling time and the temperature of the medium.…”

Section: Introductionmentioning

confidence: 99%

Establishment and experimental verification of temperature prediction model for quick‐frozen strawberry jetted with dry ice

Zhao

Ning

Sun

2022

J Food Process Engineering

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In this study, the quick-freezing model and heat transfer model of quick-freezing of strawberries with dry ice at different flow speeds were proposed to ensure the quality of quick-frozen strawberries and control the jetting amount of dry ice. The aim of this study was to investigate the changes of internal and external temperature in the process of quick-freezing strawberries by jetting dry ice. The quick-freezing experiment platform of strawberries based on dry ice jetting was built for a quick-freezing experiment of strawberries at a dry ice jetting flow speed of 0.30 m/s. As indicated by the results, the temperature of strawberries was more uniform under the dry ice jetting speed of 0.30 m/s. The highest and lowest temperature differences between the surface and center of strawberries (the simulated) were 15.7 and 39.7 C, respectively, and the quick-freezing time of strawberries was 345 s. Compared with the experimental result, the error of quickfreezing completion time was 5.79%. The differences measured in the experiment were 15.1 and 37.7 C, and the error accounted for 4.73% and 7.89%, respectively. The accuracy of the model was measured, mean relative error = 6.31% and root mean square error = 10.78%. As revealed by the results, the model had high universality and precision and could be used to analyze the temperature change during dry ice jetting-based quickfreezing of strawberries. The quality indexes of quick-frozen strawberries before and after dry ice jetting were found to be better than the standard of quick-frozen strawberries. Thus, the research results can provide a reference for a further development of energy-saving and environmental dry ice jetting-based quick-freezing equipment.

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Numerical modelling of the food freezing process in a quasi-hydrofluidisation system

Cited by 13 publications

References 24 publications

Application of computational fluid dynamics simulations in food industry

Application of computational fluid dynamics simulations in food industry

Using Box–Behnken Design Coupled with Response Surface Methodology for Optimizing Rapeseed Oil Expression Parameters under Heating and Freezing Conditions

Establishment and experimental verification of temperature prediction model for quick‐frozen strawberry jetted with dry ice

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