Simulation of the Moving Boundary during Freezing of a Finite One-Dimensional Food Slab.

Published: 10 August 2023| Version 1 | DOI: 10.17632/gfjwf6yjhs.1
Victor M. Chavarria


This project presents moving boundary data obtained through numerical simulation of the freezing process of a finite moist-food slab. The synthetic position-time data accounts for the impact of the temperature-dependent effective heat capacity and thermal conductivity, constant density, the cooling medium temperature and the Biot number on the moving boundary.


Steps to reproduce

1) We solved the one-dimensional heat conduction PDE taking into account temperature-dependent thermal properties, convective cooling at the exposed surface of the slab, an initial freezing point at time zero, and invoking the one-region Stefan condition. We implemented an explicit finite-difference method to solve this problem, validating against Mathematica´s NDSolve finite element solution. 2) The generated data accounted for different levels of the Biot number, the dimensionless cooling temperature and latent heat together with a dimensionless thermal conductivity parameter. The combination of these parameter values followed a nearly-orthogonal (numerical) experimental array design. The total number of position-time data pairs is approximately 3100, corresponding to 50 different MB time profiles, thus 50 different runs.


Food Engineering, Phase Change, Moving Boundary Problem, Engineering Property of Food, Numerical Modeling