Numerical investigation of freezing process with forced convection in channel flow

In the present study, the laminar flow with forced convection has been investigated in two dimensional channel for food freezing. The governing equations, continuity, momentums and energy equations have been solved numerically. The control volume method with staggered grid has been used to achieve the dicretized form of governing equations. The thermophysical properties of air are assumed to be constant while the thermalphysical properties of food vary with temperature during the freezing process. According to phase change in food, the apparent specific heat model has been used. Comparison of these numerical results with experimental ones shows good accuracy of predictions.

Keywords:

freezing , forced convection , channel flow , food