A numerical approach for fish fillet modeling during freezing process _ Case study from Vietnamese catfish fillets

Abstract

Freezing is one of the most complicated treatment in food processing due to the dependence of food properties on temperature. In addition, many kinds of food contain a high proportion of water which has some special thermal characteristics. In this study, the freezing process for a fish fillet from Vietnamese catfish fillets is considered using the Finite Element Method. The coupled heat and mass transfer problem is investigated in a discretized computational domain. Numerical results obtained from COMSOL solver then are compared with the experimental data to prove the efficiency of the proposed method.