CFD modeling of heat and mass transfer in a hydrofluidization system during food chilling and freezing

PERALTA, J. M.; ZORRILLA, S. E.

Computational Fluid Dynamics in Food Processing, 2nd Edition

CRC Press, Taylor & Francis

Lugar: Boca Raton; Año: 2019; p. 87 - 104

Hydrofluidization (HF) is a freezing and chilling technique consisting in an unfreezable liquid pumped through orifices or nozzles into a vessel to create agitating submerged liquid jets that fluidize products. This chapter consisted in a brief review of the main contributions, as part of a general strategy to programmatically increase the level of description, to the mathematical modeling of the heat and mass transfer in a HF system using CFD. A novel, state-of-the-art and validated mathematical model for the transport phenomena in a HF system was summarized in this presentation. This model can deal with three features that are very important in a food freezing process using HF: fluidization phenomenon using CFD+DPM+DEM, freezing process in the food, and the heat and mass transfer in the food and liquid refrigerant domains. Due its simplicity and minimal computational needs, this mathematical approach can be used as a tool to help in the designing, control, and optimization.