CFD Modeling of Heat and Mass Transfer in a Hydrofluidization System during Food Chilling and Freezing

PERALTA, JM; ZORRILLA, SE

Computational Fluid Dynamics in Food Processing

CRC Press

Año: 2019; p. 87 - 104

Hydrofluidization (HF) is a freezing and chilling technique consistingin an unfreezable liquid pumped through orifices or nozzles into a vessel tocreate agitating submerged liquid jets that fluidize products. This chapterconsisted in a brief review of the main contributions, as part of a generalstrategy to programmatically increase the level of description, to themathematical modeling of the heat and mass transfer in a HF system using CFD. Anovel, state-of-the-art and validated mathematical model for the transportphenomena in a HF system was summarized in this presentation. This model candeal with three features that are very important in a food freezing processusing HF: fluidization phenomenon using CFD+DPM+DEM, freezing process in thefood, and the heat and mass transfer in the food and liquid refrigerantdomains. Due its simplicity and minimal computational needs, this mathematicalapproach can be used as a tool to help in the designing, control, andoptimization.