Food Chilling Methods and CFD Analysis of a Refrigeration Cabinet as a Case Study

Abstract

This chapter presents the most significant facts about food chilling. For food chilling, the chilling medium in mechanically cooled chillers may be air, water or another secondary cooling agent (slurry ice), or metal surfaces (heat exchangers). Ice chilling is also presented. CFD simulation is applied to a vertical display cabinet with four shelves. In order to evaluate the temperature gradient, the following stages are taken into account: preprocessing—geometry set-up and design of the discretization scheme; processing— introduction of the boundary conditions and calculation; and post-processing—visuali- zation of the velocity and temperature fields.