Numerical modeling of a high pressure thawing process of a biomaterial
A numerical model for predicting temperature and velocity fields during conjugate heat transfer in a high pressure (HP) (~200 MPa) thawing process presented. This model considers the apparent specific heat formulation to solve the energy equation with phase change and the shift approach to extrapola...
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| Veröffentlicht in: | AIChE journal 2008-02, Vol.54 (2), p.544-553 |
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| creator | Ousegui, A LeBail, A Havet, M |
| description | A numerical model for predicting temperature and velocity fields during conjugate heat transfer in a high pressure (HP) (~200 MPa) thawing process presented. This model considers the apparent specific heat formulation to solve the energy equation with phase change and the shift approach to extrapolate thermophysical properties at HP. It does not require the adjustement of the convective heat transfer coefficient. The compressible flow of water in the HP vessel is calculated. It is shown that the fluid motion is dominated by forced convection in the compression phase and by natural convection during the holding phase. A very good agreement between numerical and experimental results is obtained. Additional simulations carried out at various pressures permit to assess the influence of the pressure level on the thawing time. The analysis of the phase change inside the food and of the velocity field inside the vessel clearly demonstrates the great potential of this model to optimize this HP process at an industrial scale. © 2007 American Institute of Chemical Engineers AIChE J, 2008 |
| doi_str_mv | 10.1002/aic.11391 |
| format | Article |
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This model considers the apparent specific heat formulation to solve the energy equation with phase change and the shift approach to extrapolate thermophysical properties at HP. It does not require the adjustement of the convective heat transfer coefficient. The compressible flow of water in the HP vessel is calculated. It is shown that the fluid motion is dominated by forced convection in the compression phase and by natural convection during the holding phase. A very good agreement between numerical and experimental results is obtained. Additional simulations carried out at various pressures permit to assess the influence of the pressure level on the thawing time. 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This model considers the apparent specific heat formulation to solve the energy equation with phase change and the shift approach to extrapolate thermophysical properties at HP. It does not require the adjustement of the convective heat transfer coefficient. The compressible flow of water in the HP vessel is calculated. It is shown that the fluid motion is dominated by forced convection in the compression phase and by natural convection during the holding phase. A very good agreement between numerical and experimental results is obtained. Additional simulations carried out at various pressures permit to assess the influence of the pressure level on the thawing time. The analysis of the phase change inside the food and of the velocity field inside the vessel clearly demonstrates the great potential of this model to optimize this HP process at an industrial scale. © 2007 American Institute of Chemical Engineers AIChE J, 2008</description><subject>Applied sciences</subject><subject>Biological and medical sciences</subject><subject>Biomedical materials</subject><subject>CFD</subject><subject>Chemical engineering</subject><subject>Exact sciences and technology</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Heat and mass transfer. Packings, plates</subject><subject>Heat transfer</subject><subject>Mathematical models</subject><subject>Melting</subject><subject>phase change</subject><subject>Temperature</subject><issn>0001-1541</issn><issn>1547-5905</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><recordid>eNqFkF9LHDEUxUOx0NX2oZ-gg1ChD6NJJn8fdalWkPXBSh_DnUxmN3ZmZ5vsoH77XjtWQRCfknvyO4ebQ8hnRg8ZpfwIoj9krLLsHZkxKXQpLZU7ZEYpZSUK7APZzfkGJ64Nn5HTxdiHFD10RT80oYvrZTG0BRSruFwVmxRyHlMotiu4fXjapMGjNCF1HHrYohu6j-R9C10Onx7PPXJ9-v3n_Ed5cXl2Pj--KL2QuADUTd0Iz_GupKhANMpyULU3ODClBNdUGcW5pd6gRmkd2pq1jZISlJHVHjmYcnGRP2PIW9fH7EPXwToMY3YVq7Qymr4JcsaloVQjuP8CvBnGtMZPOGZtpTkzFqFvE-TTkHMKrduk2EO6d4y6h94d9u7-9Y7s18dAyFhrm2DtY342WGu1tQq5o4m7jV24fz3QHZ_P_yeXkyPmbbh7ckD67ZSutHS_FmdOLhbixMi548h_mfgWBgfLhFtcX3HKsFYjjBC8-guISKZU</recordid><startdate>200802</startdate><enddate>200802</enddate><creator>Ousegui, A</creator><creator>LeBail, A</creator><creator>Havet, M</creator><general>Wiley Subscription Services, Inc., A Wiley Company</general><general>Wiley Subscription Services</general><general>American Institute of Chemical Engineers</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7ST</scope><scope>7U5</scope><scope>8FD</scope><scope>C1K</scope><scope>L7M</scope><scope>SOI</scope></search><sort><creationdate>200802</creationdate><title>Numerical modeling of a high pressure thawing process of a biomaterial</title><author>Ousegui, A ; LeBail, A ; Havet, M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4501-abdbd4c25016543a4d692a6bc843a16642706862290c884300befb1fd655a6853</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Applied sciences</topic><topic>Biological and medical sciences</topic><topic>Biomedical materials</topic><topic>CFD</topic><topic>Chemical engineering</topic><topic>Exact sciences and technology</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Heat and mass transfer. Packings, plates</topic><topic>Heat transfer</topic><topic>Mathematical models</topic><topic>Melting</topic><topic>phase change</topic><topic>Temperature</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ousegui, A</creatorcontrib><creatorcontrib>LeBail, A</creatorcontrib><creatorcontrib>Havet, M</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Environment Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Environment Abstracts</collection><jtitle>AIChE journal</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ousegui, A</au><au>LeBail, A</au><au>Havet, M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Numerical modeling of a high pressure thawing process of a biomaterial</atitle><jtitle>AIChE journal</jtitle><addtitle>AIChE J</addtitle><date>2008-02</date><risdate>2008</risdate><volume>54</volume><issue>2</issue><spage>544</spage><epage>553</epage><pages>544-553</pages><issn>0001-1541</issn><eissn>1547-5905</eissn><coden>AICEAC</coden><abstract>A numerical model for predicting temperature and velocity fields during conjugate heat transfer in a high pressure (HP) (~200 MPa) thawing process presented. This model considers the apparent specific heat formulation to solve the energy equation with phase change and the shift approach to extrapolate thermophysical properties at HP. It does not require the adjustement of the convective heat transfer coefficient. The compressible flow of water in the HP vessel is calculated. It is shown that the fluid motion is dominated by forced convection in the compression phase and by natural convection during the holding phase. A very good agreement between numerical and experimental results is obtained. Additional simulations carried out at various pressures permit to assess the influence of the pressure level on the thawing time. The analysis of the phase change inside the food and of the velocity field inside the vessel clearly demonstrates the great potential of this model to optimize this HP process at an industrial scale. © 2007 American Institute of Chemical Engineers AIChE J, 2008</abstract><cop>Hoboken</cop><pub>Wiley Subscription Services, Inc., A Wiley Company</pub><doi>10.1002/aic.11391</doi><tpages>10</tpages></addata></record> |
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| source | Wiley-Blackwell Journals |
| subjects | Applied sciences Biological and medical sciences Biomedical materials CFD Chemical engineering Exact sciences and technology Food engineering Food industries Fundamental and applied biological sciences. Psychology General aspects Heat and mass transfer. Packings, plates Heat transfer Mathematical models Melting phase change Temperature |
| title | Numerical modeling of a high pressure thawing process of a biomaterial |
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