Environment control for beef freezing simulation and determination of thermal characteristics

Abstract

Abstract Beef is a meat products obtained from cows which is commonly used for food consumption. To determine the optimum freezing, we have to recognize the freezing rate and heat properties of the product during the freezing process. The aim of this study is to simulate the heat properties and determine optimum rate and time of beef freezing. In compiling simulation program, the programming algorithm is based on mathematical models used to control the surrounding environment for beef freezing purpose. The simulation results showed that during freezing, the temperature continues to decrease from the freezing point of water to the desired final freezing temperature. In this process, water undergoes a phase change from a liquid phase to a solid phase which is marked by the formation of ice crystals. It may conclude that the simulation algorithm can predict changes in the thermal properties of beef during freezing where based on changes in its characteristics the freezing of beef begins to change its thermal properties at the initial freezing temperature of -1.5°C.