Modeling and simulation of broiler carcass precooling by computational fluid dynamics.
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| Title: | Modeling and simulation of broiler carcass precooling by computational fluid dynamics. |
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| Authors: | Cotrim, Weskley da Silva1 (AUTHOR) weskleycotrim@ufmt.br, Coimbra, Jamille Coelho2 (AUTHOR) jamillecoimbra@yahoo.com.br, Cotrim, Keyla Cristina Francisco3 (AUTHOR) keylacotrim@gmail.com |
| Source: | Journal of Food Process Engineering. Jun2021, Vol. 44 Issue 6, p1-8. 8p. |
| Subjects: | Poultry carcasses, Poultry as food, Fluid flow, Water consumption, Poultry processing |
| Geographic Terms: | Western Australia |
| Abstract: | There are few studies with mathematical models representative of the effect of agitation on the poultry carcass cooling. Thus, the Computational Fluid Dynamics (CFD) technique was applied in the modeling and simulation of this process. Two process conditions were studied: (a) without agitation (NA) by recirculation (0 m3 hr−1) and (b) with agitation (WA) by recirculation (8 m3 hr−1). The simulation was performed in the software ANSYS 18.2 in a steady‐state step, for the fluid flow, followed by a transient step (60 min), for the heat transfer. In NA condition R2 is equal to 0.9959 and NRMSE (%) of 6.32%. WA condition obtained R2 equal to 0.9923 and NRMSE (%) of 6.39%. The final temperatures were 7.11 and 5.31°C, for recirculation flows of 0 and 8 m3 hr−1, respectively. Increases in the volumetric flow of recirculation have a positive effect on reducing the time required for reaching the final temperature of the carcass. Practical Applications: We demonstrate that the CFD model was able to adequately predict the temperature drop profile inside the carcass, overcoming the capacity of traditional empirical models. The CFD model was sensitive to the effects of the cooling water turbulence. It was possible to numerically demonstrate that the turbulence generated by the agitation of the cooling water by recirculation causes a positive effect on the cooling rate of the carcasses. The results point to the possibility of using CFD modeling to optimize the equipment and the precooling process of poultry carcasses. Such optimization can represent a reduction in energy consumption for cold water production or even a reduction in precooling time, which contributes to the environmental sustainability and microbiological safety of poultry meat. [ABSTRACT FROM AUTHOR] |
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| Database: | Engineering Source |
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| Abstract: | There are few studies with mathematical models representative of the effect of agitation on the poultry carcass cooling. Thus, the Computational Fluid Dynamics (CFD) technique was applied in the modeling and simulation of this process. Two process conditions were studied: (a) without agitation (NA) by recirculation (0 m3 hr−1) and (b) with agitation (WA) by recirculation (8 m3 hr−1). The simulation was performed in the software ANSYS 18.2 in a steady‐state step, for the fluid flow, followed by a transient step (60 min), for the heat transfer. In NA condition R2 is equal to 0.9959 and NRMSE (%) of 6.32%. WA condition obtained R2 equal to 0.9923 and NRMSE (%) of 6.39%. The final temperatures were 7.11 and 5.31°C, for recirculation flows of 0 and 8 m3 hr−1, respectively. Increases in the volumetric flow of recirculation have a positive effect on reducing the time required for reaching the final temperature of the carcass. Practical Applications: We demonstrate that the CFD model was able to adequately predict the temperature drop profile inside the carcass, overcoming the capacity of traditional empirical models. The CFD model was sensitive to the effects of the cooling water turbulence. It was possible to numerically demonstrate that the turbulence generated by the agitation of the cooling water by recirculation causes a positive effect on the cooling rate of the carcasses. The results point to the possibility of using CFD modeling to optimize the equipment and the precooling process of poultry carcasses. Such optimization can represent a reduction in energy consumption for cold water production or even a reduction in precooling time, which contributes to the environmental sustainability and microbiological safety of poultry meat. [ABSTRACT FROM AUTHOR] |
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| ISSN: | 01458876 |
| DOI: | 10.1111/jfpe.13693 |
