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] |
| Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
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| Header | DbId: egs DbLabel: Engineering Source An: 150670329 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Modeling and simulation of broiler carcass precooling by computational fluid dynamics. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Cotrim%2C+Weskley+da+Silva%22">Cotrim, Weskley da Silva</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> weskleycotrim@ufmt.br</i><br /><searchLink fieldCode="AR" term="%22Coimbra%2C+Jamille+Coelho%22">Coimbra, Jamille Coelho</searchLink><relatesTo>2</relatesTo> (AUTHOR)<i> jamillecoimbra@yahoo.com.br</i><br /><searchLink fieldCode="AR" term="%22Cotrim%2C+Keyla+Cristina+Francisco%22">Cotrim, Keyla Cristina Francisco</searchLink><relatesTo>3</relatesTo> (AUTHOR)<i> keylacotrim@gmail.com</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Process+Engineering%22">Journal of Food Process Engineering</searchLink>. Jun2021, Vol. 44 Issue 6, p1-8. 8p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Poultry+carcasses%22">Poultry carcasses</searchLink><br /><searchLink fieldCode="DE" term="%22Poultry+as+food%22">Poultry as food</searchLink><br /><searchLink fieldCode="DE" term="%22Fluid+flow%22">Fluid flow</searchLink><br /><searchLink fieldCode="DE" term="%22Water+consumption%22">Water consumption</searchLink><br /><searchLink fieldCode="DE" term="%22Poultry+processing%22">Poultry processing</searchLink> – Name: SubjectGeographic Label: Geographic Terms Group: Su Data: <searchLink fieldCode="DE" term="%22Western+Australia%22">Western Australia</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: 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] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1111/jfpe.13693 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 8 StartPage: 1 Subjects: – SubjectFull: Poultry carcasses Type: general – SubjectFull: Poultry as food Type: general – SubjectFull: Fluid flow Type: general – SubjectFull: Water consumption Type: general – SubjectFull: Poultry processing Type: general – SubjectFull: Western Australia Type: general Titles: – TitleFull: Modeling and simulation of broiler carcass precooling by computational fluid dynamics. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Cotrim, Weskley da Silva – PersonEntity: Name: NameFull: Coimbra, Jamille Coelho – PersonEntity: Name: NameFull: Cotrim, Keyla Cristina Francisco IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 06 Text: Jun2021 Type: published Y: 2021 Identifiers: – Type: issn-print Value: 01458876 Numbering: – Type: volume Value: 44 – Type: issue Value: 6 Titles: – TitleFull: Journal of Food Process Engineering Type: main |
| ResultId | 1 |
