An improved mathematical model bidirectional coupling of heat-water and mechanics during vacuum pre-cooling.

Vacuum pre-cooling is a multi-physics process coupling heat transfer, water transport, and shrinkage, the stresses caused by water evaporation and temperature variation in food interact with its deformation. However, the developed models usually assume that the shrinkage of food is insignificant so that it is ignored, which is inconsistent with the actual vacuum pre-cooling process and makes the simulation results inaccurate. Taking strawberry as an example, a multiphase porous media model with heat-water and mechanics (HWM) bi-directional coupling was developed for food vacuum pre-cooling. The accuracy of the HWM model was verified by comparing the heat-water (HW) model without considering shrinkage and the experiments. The results show that the development of the evaporation front predicted by the HWM model is more sensitive to the vacuum chamber pressure change compared with the HW model. The maximum average relative errors corresponding to the temperature and shrinkage of the HWM model are 0.27%...