Numerical Simulation and Experimental Study on Thawing Time of Cylindrical Frozen Food

Abstract:

It is very meaningful to predict the temperature and thawing time during the thawing process of frozen food in production and life, this paper proposes a physical model of cylindrical frozen food during the thawing process, combine the finite difference method with element balance method to solve the thawing time and the temperature at regional center R/2 and boundary nodes. Take the beef as an example for the experimental verification. Through numerical calculation and experimental verification, the maximum error between the theory thawing time and experiment is 8.4%. The results show that: it is highly consistent with the experimental results that using numerical method to predict the thawing time and temperature change curve, at the same time, the temperature maximum error in center area is 1.2°C, the temperature maximum error of R/2 is 0.8°C, the temperature maximum error of the boundary node is 1.5°C, so the numerical simulation in studying thawing of freezing food is fairly reliable.

• Periodical: Advanced Materials Research (Volumes 989-994)
• Pages: 3513-3517
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.989-994.3513
• Online since: July 2014
• Authors: A Min Ji*, Xin Chao Niu, Bo Ning Tang, Fu Liang Li
• Keywords: Cylindrical Food, Food Thawing, Numerical Simulation, Thawing Time

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