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The effects of thermal conductivity calculation on the accuracy of freezing time predicted by numerical methods

机译：导热系数计算对数值方法预测的冻结时间精度的影响

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摘要

The finite-difference method has been used to predict the freezing time of regularly shaped beef. The prediction accuracy has been found to be affected by the certainty of the material thermal properties. In the current study, a scheme was designed to select an appropriate thermal conductivity (k-value) equation for freezing time prediction. The freezing time of the meat was experimentally determined in a cabinet blast freezer for various air temperatures and moisture contents. Experimental data were used to verify the numerical results. The modified Crank-Nicholson scheme was employed for numerical analyses with various thermal conductivity equations that are a function of the temperature and moisture content. Based on this, an appropriate method was obtained for calculation of the k-value involved when predicting freezing time.
机译：有限差分法已用于预测规则形状的牛肉的冷冻时间。已经发现预测精度受材料热性能确定性的影响。在当前的研究中，设计了一个方案来选择适当的热导率（k值）方程用于预测冻结时间。在各种空气温度和水分含量的橱柜高炉冷冻室中通过实验确定了肉的冷冻时间。实验数据用于验证数值结果。修改后的Crank-Nicholson方案用于各种导热系数方程的数值分析，这些方程是温度和水分含量的函数。基于此，获得了一种合适的方法来计算预测冻结时间时涉及的k值。

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