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Article: Theoretical study of heat transfer with moving phase-change interface in thawing of frozen food

TitleTheoretical study of heat transfer with moving phase-change interface in thawing of frozen food
Authors
Issue Date2005
PublisherInstitute of Physics Publishing. The Journal's web site is located at http://www.iop.org/Journals/jpd
Citation
Journal Of Physics D: Applied Physics, 2005, v. 38 n. 3, p. 477-482 How to Cite?
AbstractA theoretical solution was obtained for a transient phase-change heat transfer problem in thawing of frozen food. In the physical model, a sphere originally at a uniform temperature below the phase-change temperature is suddenly immersed in a fluid at a temperature above the phase-change temperature. As the body temperature increases, the phase-change interface will be first formed on the surface. Subsequently, the interface will absorb the latent heat and move towards the centre until the whole body undergoes complete phase change. In the mathematical formulation, the nonhomogeneous problem arises from the moving phase-change interface. The solution in terms of the time-dependent temperature field was obtained by use of Green's function. A one-step Newton-Raphson method was specially designed to solve for the position of the moving interface to satisfy the interface condition. The theoretical results were compared with numerical results generated by a finite difference model and experimental measurements collected from a cold water thawing process. As a good agreement was found, the theoretical solution developed in this study was verified numerically and experimentally. Besides thawing of frozen food, there are many other practical applications of the theoretical solution, such as food freezing, soil freezing/thawing, metal casting and bath quenching heat treatment, among others.
Persistent Identifierhttp://hdl.handle.net/10722/75769
ISSN
2015 Impact Factor: 2.772
2015 SCImago Journal Rankings: 0.682
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorLeung, Men_HK
dc.contributor.authorChing, WHen_HK
dc.contributor.authorLeung, DYCen_HK
dc.contributor.authorLam, GCKen_HK
dc.date.accessioned2010-09-06T07:14:22Z-
dc.date.available2010-09-06T07:14:22Z-
dc.date.issued2005en_HK
dc.identifier.citationJournal Of Physics D: Applied Physics, 2005, v. 38 n. 3, p. 477-482en_HK
dc.identifier.issn0022-3727en_HK
dc.identifier.urihttp://hdl.handle.net/10722/75769-
dc.description.abstractA theoretical solution was obtained for a transient phase-change heat transfer problem in thawing of frozen food. In the physical model, a sphere originally at a uniform temperature below the phase-change temperature is suddenly immersed in a fluid at a temperature above the phase-change temperature. As the body temperature increases, the phase-change interface will be first formed on the surface. Subsequently, the interface will absorb the latent heat and move towards the centre until the whole body undergoes complete phase change. In the mathematical formulation, the nonhomogeneous problem arises from the moving phase-change interface. The solution in terms of the time-dependent temperature field was obtained by use of Green's function. A one-step Newton-Raphson method was specially designed to solve for the position of the moving interface to satisfy the interface condition. The theoretical results were compared with numerical results generated by a finite difference model and experimental measurements collected from a cold water thawing process. As a good agreement was found, the theoretical solution developed in this study was verified numerically and experimentally. Besides thawing of frozen food, there are many other practical applications of the theoretical solution, such as food freezing, soil freezing/thawing, metal casting and bath quenching heat treatment, among others.en_HK
dc.languageengen_HK
dc.publisherInstitute of Physics Publishing. The Journal's web site is located at http://www.iop.org/Journals/jpden_HK
dc.relation.ispartofJournal of Physics D: Applied Physicsen_HK
dc.titleTheoretical study of heat transfer with moving phase-change interface in thawing of frozen fooden_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0022-3727&volume=38&spage=477&epage=482&date=2005&atitle=Theoretical+study+of+heat+transfer+with+moving+phase-change+interface+in+thawing+of+frozen+fooden_HK
dc.identifier.emailLeung, M:en_HK
dc.identifier.emailLeung, DYC: ycleung@hku.hken_HK
dc.identifier.authorityLeung, M=rp00148en_HK
dc.identifier.authorityLeung, DYC=rp00149en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1088/0022-3727/38/3/020en_HK
dc.identifier.scopuseid_2-s2.0-13844280566en_HK
dc.identifier.hkuros100082en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-13844280566&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume38en_HK
dc.identifier.issue3en_HK
dc.identifier.spage477en_HK
dc.identifier.epage482en_HK
dc.identifier.isiWOS:000227483100021-
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridLeung, M=8862966600en_HK
dc.identifier.scopusauthoridChing, WH=7101701289en_HK
dc.identifier.scopusauthoridLeung, DYC=7203002484en_HK
dc.identifier.scopusauthoridLam, GCK=7004957810en_HK
dc.identifier.citeulike81739-

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