Publication Cover
Numerical Heat Transfer, Part A: Applications
An International Journal of Computation and Methodology
Volume 37, 2000 - Issue 7
70
Views
12
CrossRef citations to date
0
Altmetric
Original Articles

NUMERICAL STUDY OF UNSTEADY 2D NATURAL CONVECTION AND SOLIDIFICATION OF A FOOD INSIDE A FREEZING CHAMBER

Pages 755-777 | Published online: 29 Oct 2010
 

Abstract

A numerical study for the conjugate analysis of unsteady natural convection and solidification during freezing of a rectangular food is presented. The SIMPLER finite volume method, with a nonuniform grid of 1575 nodes and nondimensional time steps of 2.5 = 10-4 was used to solve continuity, linear momentum, and energy equations for 104 <Ra <106. The effects of Rayleigh number on the freezing curves and on average Nusselt number on the chamber walls and on the food surfaces are described. Transient results for streamlines and isotherms show nonsymmetric characteristics of the air flow around the food.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.