Abstract

In this work, the influence of the position of salmon in a cooling cavity on heat transfer, freezing rate and local exergy destruction was investigated using mathematical modeling and numerical simulation. The predicted temperature evolution in the food during freezing by turbulent heat convection in air inside a cooling chamber was validated with experimental results. The conjugate turbulent model in three dimensions included the natural heat convection and the unsteady heat diffusion with the phase change of water to ice in the food meat. Three positions of the block of salmon in the freezer were studied: bottom-left, bottom-center, and center of the freezer. The local exergy destruction was calculated to quantify the contribution of viscous dissipation and heat transfer during the salmon freezing process. The unsteady description of air velocity, temperature, and freezing rate were analyzed. The highest cooling rate calculated was for the food at the bottom left, and the lowest when located at the center of the cooling cavity. The exergy destruction analysis determined the useful energy lost during the freezing process.