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Numerical simulation of temperature histories of frozen minced meat having different fat contents during ohmic thawing
International Journal of Thermal Sciences ( IF 4.5 ) Pub Date : 2021-03-23 , DOI: 10.1016/j.ijthermalsci.2021.106958
Mutlu Cevik , Filiz Icier

The ohmic thawing (OT) of minced meat sample was mathematically modelled using different numerical methods (Finite Difference-FD and Finite Volume-FV) for different process conditions (voltage gradients of 10, 13 and 16 V/cm and fat contents of meat sample as 2%, 10% and 18%). FD method was successful to predict the temperature changes for both heating and phase change regions. FV method was performed by using two different heat generation functions; depending on process time (UDF-1) or the center temperature (UDF-2). The description of the change of heat generation term depending on process time (UDF-1) in the ANSYS module was more successful with the experimental data compared to the description of the change of heat generation term depending the center temperature (UDF-2). Although FV model is more complex than FD model it can be applied for simulation of detailed temperature distributions. On the other hand, FD model can be applied for practical predictions of temperature histories for center temperatures in simple geometries. It is thought that the simulation of OT performed at different conditions with the FD and the FV methods would contribute valuable data in the design of household ohmic thawing/cooking systems for solid food materials.



中文翻译:

欧姆解冻过程中不同脂肪含量的冷冻碎肉温度历史的数值模拟

使用不同的数值方法(有限差分-FD和有限体积-FV)针对不同的加工条件(电压梯度为10、13和16 V / cm和肉样品的脂肪含量)对肉末样品的欧姆融化(OT)进行数学建模。分别为2%,10%和18%)。FD方法成功地预测了加热和相变区域的温度变化。FV方法是通过使用两种不同的生热函数执行的。取决于处理时间(UDF-1)或中心温度(UDF-2)。与根据中心温度(UDF-2)进行的发热项变化的描述相比,利用实验数据对ANSYS模块中根据过程时间(UDF-1)进行的生热项变化的描述更为成功。尽管FV模型比FD模型更复杂,但它可用于模拟详细的温度分布。另一方面,FD模型可以用于简单几何形状中中心温度的温度历史的实际预测。可以认为用FD和FV方法在不同条件下进行的OT模拟将为固体食品原料的家庭欧姆融化/蒸煮系统的设计提供有价值的数据。

更新日期:2021-03-23
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