Simulation of coupled heat and mass transfer during freezing of a porous humid matrix

A numerical simulation using Lees's three-level scheme and a fixed grid was carried out to predict heat and mass transfer during the freezing of a porous humid matrix. The simulations predict local moisture content, temperature and weight loss of the foods throughout the freezing process. The model accommodates the effects of temperature dependent variables such as apparent specific heat, enthalpy, thermal conductivity, and water activity. The model was validated by experiments on a cellulose sponge. The results of the model showed good agreement with experimental data. (C) 2004 Elsevier Ltd and IIR. All rights reserved.