Numerical investigation of fast precooling of a cylindrical food product based on the hyperbolic heat conduction model

Abstract

Purpose

In this study, the purpose was to introduce two‐dimensional hyperbolic heat conduction equations in order to simulate the fast precooling process of a cylindrically shaped food product with internal heat generation. A modified model for internal heat generation due to respiration in the food product was proposed to take the effect of relaxation time into account. The obtained governing equations were solved numerically using an efficient finite difference technique. The influence of Biot number and heat generation parameters on thermal characteristics was examined and discussed. The results based on hyperbolic model were compared with the classical parabolic heat diffusion model. The present numerical code was validated via comparison with analytical solution and a good agreement was found.

Design/methodology/approach

The obtained governing equations were solved numerically using an efficient finite difference technique.

Findings

The influence of Biot number and heat generation parameters on thermal characteristics was examined and discussed. The results based on hyperbolic model were compared with the classical parabolic heat diffusion model. The present numerical code was validated via comparison with analytical solution and a good agreement was found.

Originality/value

Two‐dimensional analysis of fast precooling of cylindrical food product based on hyperbolic heat conduction model has not been investigated yet.

Citation

Al‐Odat, M.Q. (2013), "Numerical investigation of fast precooling of a cylindrical food product based on the hyperbolic heat conduction model", International Journal of Numerical Methods for Heat & Fluid Flow, Vol. 23 No. 6, pp. 960-978. https://doi.org/10.1108/HFF-05-2011-0112