Abstract
The present work aims at finding an optimized finite difference scheme for the solution of problems involving pure convection heat transfer in slab shaped fresh water fish pieces. A generalized mathematical model was written in dimensionless form and an optimized scheme of the solutions was worked out. A fully explicit finite difference scheme, an implicit finite difference scheme and different combination of the two, with varying values of the weighing factor were thoroughly studied. All the possible options of temperature-time grid sizes were considered. It was found that the simplest explicit finite difference scheme with ten characteristic length division and Fourier number increments one sixth of the square of the space division size gives best convergence and minimal truncation error. Numerically computed and measured temperature-time variations were found to have excellent agreement.
Highlights
Cooling is a common and important fish from the surface of food products
Major works are preservation technique and it is used to maintain the those reported by[1,4,5,6,7,8]. These models give satisfactory quality and inhibiting the spoilage of the product. results during air blast cooling of wrapped, packaged or Transient heat transfer may play an important role in tinned foods or during hydro cooling
In the present work the particular application of interest is the precooling of Malaysian Pangasius sutchi fish packages exposed to a chilled air stream
Summary
Cooling is a common and important fish from the surface of food products. Major works are preservation technique and it is used to maintain the those reported by[1,4,5,6,7,8]. The present work deals with thorough comparative investigations of the fully explicit scheme, fully implicit scheme and different weighted averages of the two schemes, so as to establish the scheme which is best suited for computing temperature-time variations during precooling of the slab shaped freshwater fish packages with pure convection heat transfers. This species of freshwater fish are extensively used as a food in Malaysia[2], no publications are available regarding the thermal properties and heat transfer analysis during heating and cooling of this important fish species[3]. Precooling, the fish is cooled after catching, so that its temperature is quickly brought to the cold storage
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