Thermal properties determination of a cylindrical product during its cooling: two-dimensional numerical model and uncertainty

Silva, Wilton Pereira da; Silva, Cleide Maria D. P. S. e; Souto, Leidjane Matos de; Queiroz, A.J.M.; Figueirêdo, Rossana Maria Feitosa de

doi:10.1080/10942912.2019.1578791

Cited by 4 publications

(2 citation statements)

References 24 publications

(46 reference statements)

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“…The preference for the food industry is developing methods that could rapidly predict the time/temperature profiles of a product during freezing [ 45 ]. To achieve this goal, thermophysical properties including thermal conductivity, density and specific heat must be determined simultaneously during the process [ 74 , 79 ]. Numerical techniques such as the FEM are applicable in modeling heat transfer during freezing process and for predicting the freezing duration.…”

Section: Fem Applications In Freezing Processmentioning

confidence: 99%

Finite Element Method for Freezing and Thawing Industrial Food Processes

Fadiji

Ashtiani

Onwude

et al. 2021

Foods

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Freezing is a well-established preservation method used to maintain the freshness of perishable food products during storage, transportation and retail distribution; however, food freezing is a complex process involving simultaneous heat and mass transfer and a progression of physical and chemical changes. This could affect the quality of the frozen product and increase the percentage of drip loss (loss in flavor and sensory properties) during thawing. Numerical modeling can be used to monitor and control quality changes during the freezing and thawing processes. This technique provides accurate predictions and visual information that could greatly improve quality control and be used to develop advanced cold storage and transport technologies. Finite element modeling (FEM) has become a widely applied numerical tool in industrial food applications, particularly in freezing and thawing processes. We review the recent studies on applying FEM in the food industry, emphasizing the freezing and thawing processes. Challenges and problems in these two main parts of the food industry are also discussed. To control ice crystallization and avoid cellular structure damage during freezing, including physicochemical and microbiological changes occurring during thawing, both traditional and novel technologies applied to freezing and thawing need to be optimized. Mere experimental designs cannot elucidate the optimum freezing, frozen storage, and thawing conditions. Moreover, these experimental procedures can be expensive and time-consuming. This review demonstrates that the FEM technique helps solve mass and heat transfer equations for any geometry and boundary conditions. This study offers promising insight into the use of FEM for the accurate prediction of key information pertaining to food processes.

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Section: Fem Applications In Freezing Processmentioning

confidence: 99%

Finite Element Method for Freezing and Thawing Industrial Food Processes

Fadiji

Ashtiani

Onwude

et al. 2021

Foods

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“…In this case, the boundary conditions are a little bit different and this kind of modeling is non‐conjugate (Defraeye, Blocken, Derome, Nicolai, & Carmeliet, 2012). For Silva et al (2019a), the use of thermal coefficient values available in the literature to simulate other conservation processes such as pasteurization, cooling, and freezing is compromised because of the lack of information on the accuracy of the results obtained, since it is not so common to determine thermal properties of agricultural products, including their uncertainties (Silva et al, 2019b).…”

Section: Introductionmentioning

confidence: 99%

Determination of thermal properties (and their uncertainties) during the cooling of apples (Malus communis)

Santos

Silva

Gomes

et al. 2022

J Food Process Engineering

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The present study goal was to determine the thermal properties of apples during their cooling. Fuji apple was cooled in a domestic refrigerator by natural convection. Thermal properties were determined assuming the geometry of an equivalent sphere. An optimizer software (LS Optimizer) was used for the inverse problem. A new heat conduction software was developed to solve the direct problem, using the spherical geometry of the diffusion equation with the boundary condition of the third kind. Thus, thermal properties of apples and their uncertainties were calculated during cooling. The developed software for the direct problem was used to simulate the cooling kinetics for any previously specified point within the sphere. The fitting of the simulated curve to the experimental points showed coefficient of determination (R2) greater than 0.99 and low values of the chi‐square function (χ2). Therefore, it can be concluded that the spherical geometry and the boundary condition of the third kind were adequate to describe the process of heat removal for apple. Determined values of thermal diffusivity and convective heat transfer coefficient were α = (1.38 ± 0.07) × 10−7 m2 s−1 and h = (1.360 ± 0.018) × 10−6 m s−1, respectively, with confidence intervals of 95.4%. Another confirmation of the developed model was the fact that the thermal diffusivity was similar to the estimate by Riedel correlation (α = 1.38 × 10−7 m2 s−1). The position of the thermocouple in the equivalent sphere calculated by numerical solution was r = 6.6 mm. Practical Applications One of the main contributions of this paper is the calculation of thermal parameters along cooling with their uncertainties. This will result in very accurate simulation of the pasteurization and freezing processes. Furthermore, the values obtained in the study can be used to predict new cooling curves for the same product, but with different dimensions.

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