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首页> 外文期刊>Journal of Physics, D. Applied Physics: A Europhysics Journal >Theoretical study of heat transfer with moving phase-change interface in thawing of frozen food
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Theoretical study of heat transfer with moving phase-change interface in thawing of frozen food

机译：流动相变界面在冷冻食品解冻中传热的理论研究

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摘要

A 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.
机译：对于冷冻食品解冻中的瞬态相变传热问题获得了理论解。在物理模型中，最初处于低于相变温度的均匀温度的球体突然浸没在高于相变温度的温度的流体中。随着体温升高，相变界面将首先在表面形成。随后，界面将吸收潜热并向中心移动，直到整个人体经历完全的相变。在数学公式中，非均匀问题是由相变界面运动引起的。通过使用格林函数获得了随时间变化的温度场的解。专门设计了一种单步牛顿-拉夫森方法来求解运动界面的位置以满足界面条件。将理论结果与有限差分模型生成的数值结果以及从冷水解冻过程中收集的实验测量值进行了比较。作为一个很好的协议，在本研究中开发的理论解决方案进行了数值和实验验证。除了解冻冷冻食品外，理论解决方案还有许多其他实际应用，例如食物冷冻，土壤冷冻/解冻，金属浇铸和浴淬火热处理等。

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