Predicting local surface heat transfer coefficients by different turbulentkappa-epsilon models to simulate heat and moisture transfer during air-blast chilling

A numerical investigation using a computational fluid dynamics (CFD) code i s carried out to predict the turbulent flow field, and heat and moisture tr ansfer in a three-dimensional air-blast chiller with cooked meats of cylind rical and elliptical shapes. Three turbulent models [standard, low Reynolds number (LRN) and RNG k-epsilon model] have been used in these simulations. Based on local heat transfer coefficients on the surface of the meat calcu lated by CFD code, the unsteady heat and mass transfer were simulated which took into account of the effects of conduction within the meat, forced and natural convection, radiation and moisture evaporation on the surface of t he cooked meat joint. The model allowed the simultaneous CFD prediction of both temperature distribution and weight loss of the meat throughout the ch illing process. Good agreement with experimental results was obtained. The effect of using different models on the accuracy of the simulation of local heat transfer coefficient is presented. (C) 2001 Elsevier Science Ltd and IIR. All rights reserved.