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Article: Fluid dynamics and heat transfer in cold water thawing

TitleFluid dynamics and heat transfer in cold water thawing
Authors
KeywordsCold water thawing
Computational fluid dynamics
Moving phase-change interface
Issue Date2007
PublisherElsevier Ltd. The Journal's web site is located at http://www.elsevier.com/locate/jfoodeng
Citation
Journal Of Food Engineering, 2007, v. 78 n. 4, p. 1221-1227 How to Cite?
AbstractCold water thawing method using running water is most popular when frozen food is required to thaw within a short period of time. Although cold water thawing has long been used commonly in food processing, catering, as well as household cooking, most users do not fully understand the thawing mechanisms and behaviors, leading to poor time control, excessive consumption of water, and unnecessary waste water discharge. In this investigation, numerical modeling and experimental validation were conducted to study the important fluid dynamics and heat transfer in cold water thawing. Computational fluid dynamics (CFD) modeling was employed to analyze the water flow and convective heat transfer on the food surface. Inside the food body, the heat transfer by conduction with a moving phase-change interface was determined by finite difference (FD) method. A parametric study revealed the effects of the flow rate and temperature of the water inlet on the thawing process performance. It was found that the water flow rate could be much less than what commonly used to obtain virtually the same thawing performance. Finally, proper equipment design, control, and operation were recommended to achieve high thawing rate and efficient use of water. © 2006 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/75794
ISSN
2015 Impact Factor: 3.199
2015 SCImago Journal Rankings: 1.500
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.accessioned2010-09-06T07:14:37Z-
dc.date.available2010-09-06T07:14:37Z-
dc.date.issued2007en_HK
dc.identifier.citationJournal Of Food Engineering, 2007, v. 78 n. 4, p. 1221-1227en_HK
dc.identifier.issn0260-8774en_HK
dc.identifier.urihttp://hdl.handle.net/10722/75794-
dc.description.abstractCold water thawing method using running water is most popular when frozen food is required to thaw within a short period of time. Although cold water thawing has long been used commonly in food processing, catering, as well as household cooking, most users do not fully understand the thawing mechanisms and behaviors, leading to poor time control, excessive consumption of water, and unnecessary waste water discharge. In this investigation, numerical modeling and experimental validation were conducted to study the important fluid dynamics and heat transfer in cold water thawing. Computational fluid dynamics (CFD) modeling was employed to analyze the water flow and convective heat transfer on the food surface. Inside the food body, the heat transfer by conduction with a moving phase-change interface was determined by finite difference (FD) method. A parametric study revealed the effects of the flow rate and temperature of the water inlet on the thawing process performance. It was found that the water flow rate could be much less than what commonly used to obtain virtually the same thawing performance. Finally, proper equipment design, control, and operation were recommended to achieve high thawing rate and efficient use of water. © 2006 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_HK
dc.publisherElsevier Ltd. The Journal's web site is located at http://www.elsevier.com/locate/jfoodengen_HK
dc.relation.ispartofJournal of Food Engineeringen_HK
dc.rightsJournal of Food Engineering. Copyright © Elsevier Ltd.en_HK
dc.subjectCold water thawingen_HK
dc.subjectComputational fluid dynamicsen_HK
dc.subjectMoving phase-change interfaceen_HK
dc.titleFluid dynamics and heat transfer in cold water thawingen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0260-8774&volume=78&spage=1221&epage=1227&date=2007&atitle=Fluid+dynamics+and+heat+transfer+in+cold+water+thawingen_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.doi10.1016/j.jfoodeng.2005.10.042en_HK
dc.identifier.scopuseid_2-s2.0-33748523118en_HK
dc.identifier.hkuros132233en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-33748523118&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume78en_HK
dc.identifier.issue4en_HK
dc.identifier.spage1221en_HK
dc.identifier.epage1227en_HK
dc.identifier.isiWOS:000241136300015-
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

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