Simulation of the Moving Boundary during Freezing of a One-Dimensional Food Slab

To calculate the moving boundary (MB) of a finite 1D moist food slab,  which is cooled by convection at the exposed surface, a finite  difference model was employed, invoking the Stefan condition. The  primary objective of this project was to generate synthetic data  comprising MB position-time pairs. The MB time profiles were generated  using a nearly orthogonal array, which accounts for the effects of the Biot number, dimensionless  cooling-medium temperature, dimensionless latent heat, and thermal  conductivity parameter. The last two parameters play a crucial role in  controlling the temperature dependence of the effective heat capacity  and thermal conductivity of the food material. The generated data will  be utilized to develop statistical models of the MB, effectively  accounting for the influence of temperature-dependent thermal properties