The cooling of polylined bulk-packed drumsticks during forced-air freezing was examined experimentally and numerically. The experiments showed that, when contained within the liner bag, the packing arrangement of the chicken drumsticks within the tray did not have a significant impact on freezing rate. However, the presence of the liner bag had a significant impact on freezing times, increasing them by more than a factor of three. A 3D computational fluid dynamics (CFD) model to predict the temperature profile of bulk-packed drumsticks, based on 3D computed tomography images of the chicken, was also developed and validated against the experimental cooling data. By using temperature-dependent thermal properties of chicken meat, the mean differences between the predicted average drumstick temperatures and corresponding experimental results were less than 1.1°C for all tested conditions. Based on the validated model, a correlation was proposed to estimate the effect of operating conditions on freezing time and that correlation may be used to optimise the design of the freezing tunnel for chicken products.

实验和数值研究了强制通风冷冻过程中多线散装鼓槌的冷却。实验表明，当将鸡腿放在托盘袋中时，其在盘内的包装方式对冷冻速度没有显着影响。但是，内胆袋的存在对冷冻时间有重大影响，使冷冻时间增加了三倍以上。基于鸡的3D计算机断层扫描图像，还开发了3D计算流体动力学（CFD）模型来预测散装鸡腿的温度曲线，并针对实验冷却数据进行了验证。通过利用鸡肉的温度相关热特性，在所有测试条件下，预计鼓槌平均温度与相应实验结果之间的平均差均小于1.1°C。在验证的模型的基础上，提出了一种相关性，以评估操作条件对冷冻时间的影响，并且该相关性可用于优化鸡肉产品的冷冻通道的设计。