van der Sman R G M
Wageningen Food & Biobased Research, Wageningen University & Research, the Netherlands.
Curr Res Food Sci. 2023 Apr 8;6:100497. doi: 10.1016/j.crfs.2023.100497. eCollection 2023.
In this paper we present a Lattice Boltzmann model for food freezing, using the enthalpy method. Simulations are performed using the case study of freezing par-fried french fries. The action of par-frying leads to moisture removal from the crust region, which was treated via the initial conditions for the freezing model. Simulations show that under industrial-relevant freezing conditions, the crust region remains either unfrozen or only partially frozen. This result is important for the practical quality problem of dust, which is the phenomenon of fracturing of the crust during finish-frying. Next to the insight, the Lattice Boltzmann freezing model rendered for the case study of par-fried french fries, we pose that this freezing application is a comprehensive tutorial problem, via which food scientists can be conveniently introduced to the Lattice Boltzmann method. Commonly, the Lattice Boltzmann method has its value in solving complex fluid flow problems, but the complexity of these problems is possibly withholding food scientists to get familiar with the method. Our freezing is solved in 2D, and on a simple square lattice with only 5 particle velocities (a D2Q5 lattice). We hope via this simple tutorial problem, the Lattice Boltzmann method becomes more accessible.
在本文中，我们使用焓方法提出了一种用于食品冷冻的格子玻尔兹曼模型。利用冷冻预炸薯条的案例研究进行了模拟。预炸的作用导致外皮区域的水分去除，这通过冷冻模型的初始条件进行处理。模拟表明，在与工业相关的冷冻条件下，外皮区域要么保持未冻结状态，要么仅部分冻结。这一结果对于实际的结壳质量问题很重要，结壳质量问题是指在最终油炸过程中外皮破裂的现象。除了针对预炸薯条案例研究得出的见解之外，我们提出这个冷冻应用是一个全面的教程问题，通过它食品科学家可以方便地了解格子玻尔兹曼方法。通常，格子玻尔兹曼方法在解决复杂流体流动问题方面具有价值，但这些问题的复杂性可能使食品科学家难以熟悉该方法。我们的冷冻问题在二维空间中求解，并且是在一个仅具有5种粒子速度的简单正方形晶格（D2Q5晶格）上求解。我们希望通过这个简单的教程问题，使格子玻尔兹曼方法更容易理解。
