CFD simulation of heat and moisture transfer for predicting cooling rate and weight loss of cooked ham during air-blast chilling process

A numerical simulation of heat and mass transfer of a cylindrical shaped cooked meat within an air-blast chiller is carried out to predict its cooling rate and weight loss during chilling using computational fluid dynamics (CFD) code. The investigation is based on a mathematical analytical solution model of unsteady heat and mass transfer with the assumption of a homogeneous heat transfer coefficient, which takes into account of the effects of forced convection, radiation and moisture evaporation on the surface of the cooked meat joint. A three-step method was developed to save CPU time and avoid convergence problem caused by the complex geometry. The method allows the simultaneous CFD prediction of both temperature distribution and weight loss in the meat throughout the chilling process. Cooling time and weight loss:From 75 degrees C Co 3.5 degrees C were approximately 530 min and 4.25%, respectively by both experiment and prediction. The factors affecting the accuracy of the simulation and possible measurement errors in validation experiments are discussed. The simulation can be easily adapted to other elementary shapes, operating conditions and different foodstuff. (C) 2000 Elsevier Science Ltd. All rights reserved.