Author(s)

N. Scheerlinck, K.A. Fikim, P. Verboven, J. De Baerdemaeker & B.M. Nicolai

Abstract

An improved finite element enthalpy method for the numerical solution of phase change heat transfer problems related to freezing of food materials is presented with reference to three dimensional geometries of arbitrary shape. From the governing equation the nonlinearities, caused by the temperature dependency of the thermophysical properties, are introduced in a functional relationship between the volumetric specific enthalpy and the Kirchhoff function using Enthalpy and Kirchhoff transforms. The corresponding solution pr

Keywords