Conjugate forced convection and heat conduction with freezing of water content in a plate shaped food

DOI10.1016/S0017-9310(99)00119-2MaRDI QIDQ1973079zbMATH OpenWikidataFDO

Authors N. O. Moraga, Enzo E. Medina

Publication date 17 January 2002

Published in International Journal of Heat and Mass Transfer (Search for Journal in Brave)

Full work available at URL https://doi.org/10.1016/S0017-9310(99)00119-2

zbMATH Keywords

finite volume methodfreezingheat conductionheat diffusion equationheat transfer coefficientsinternal solidification of watermeat platetemperature distributionsunsteady forced convection

Mathematics Subject Classification ID

Forced convection (76R05) Free convection (76R10)

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Cited in

(8)

• On the use of surface interpolation techniques in generalised finite volume strategies for simulating transport in highly anisotropic porous media.
• Influence of the Prandtl number on the unsteady thermo-fluid dynamic field around a thick plate
• Numerical modeling of heat and mass transfer during freezing of porous food
• A second order finite volume technique for simulating transport in anisotropic media
• Numerical conjugate air mixed convection/non-Newtonian liquid solidification for various cavity configurations and rheological models
• Food freezing with simultaneous surface dehydration: approximate prediction of weight loss during freezing and storage
• Food freezing with simultaneous surface dehydration: approximate prediction of freezing time
• Efficient defrosting of an inclined flat surface

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