Freezing front penetration-time dataset for a one-dimensional food slab

Published: 22 February 2019| Version 2 | DOI: 10.17632/wzvrs4mgnp.2
Victor M. Chavarria


The data set consists of 1500 data points for the freezing front of a one-dimensional food slab. The purpose of these synthetic data was to furnish information for developing an analytical model of the moving boundary in food freezing problems. Freezing front data were generated by a finite difference numerical simulation solving the energy partial differential equation. This in turn was formulated with convection at one surface, as well as temperature-dependent thermal conductivity and effective heat capacity. The freezing front was detected, as it progressed from node to node, once the temperature fields were calculated. The data domain is defined by a number of food and cooling system properties. These were: Biot number ( 19 levels), a food dimensionless thermal conductivity parameter (4 ), a dimensionless latent heat number (4), a dimensionless cooling temperature (5), and a dimensionless front penetration depth (7). The combination of factors was done by blocks. Each factor combination included the 7 freezing front depth locations.



Mathematical Modeling, Food Engineering, Moving Boundary Problem, Freezing (Food Preservation)