# Simulation-Based Analysis of the Effect of New Immersion Freezing Equipment on the Freezing Speed
###### Abstract
The simulation results at various stages of the freezing process showed the temperature distribution and the condition of the pork at each step of freezing. In order to model irregular shrimp and forecast the freezing period of the symmetrical section of shrimp at 15, 50, and 100 mm from the bottom of the freezer layer, respectively, [PERSON] [9] employed the finite difference element approach. In a 3D non-stationary numerical simulation, [PERSON] [10] used Fluent 6.3 software to simulate the temperature field of the carrot pre-freezing process and the dynamic propulsion process at the frozen phase change interface. [PERSON] [11] created a three-dimensional numerical model for blast freezing of short cylindrical mashed potatoes. He then performed three-dimensional unsteady state numerical simulations and examined the freezing process of potatoes by combining the flow field and the temperature field at various points. He found that as the wind speed increased, the freezing time decreased and the temperature difference between the inside and outside of the mashed potatoes increased. The freezing process and freezing time of the thermal center and boundary layer of flat silver carp meat were predicted by [PERSON] [12] using the finite difference method, showing that by combining the prediction model of thermal physical parameters and numerical simulation, the established model has high fitting accuracy and can simulate the freezing process of silver carp meat with various t values. [PERSON] [13] simulated the freezing of a NaCl storage plate using numerical methods at various temperatures and then experimentally confirmed the simulation's accuracy. [PERSON] [14] used abalone as the research subject to investigate immersion fast freezing. He developed a three-dimensional unsteady numerical calculation model of abalone based on computational fluid dynamics, chose a freezing calculation model, established a polynomial calculation method for the thermal properties of abalone, improved the accuracy of the freezing process of abalone, the temperature distribution state of frozen abalone is obtained. [PERSON] [15] predicted the temperature and humidity fields of the freezing process of eggplant using numerical simulations. In order to simulate temperature variations and moisture migration during the freezing process of eggplant at various freezing rates and thicknesses, the model took into account the porous structure inside the eggplant. In order to calculate the time needed to freeze fish and beef,Sepahvandi [16] created geometric models for fish and beef and a two-dimensional CFD model to mimic the cooling process in the refrigerator's freezing channel. In this paper, CFD software is used to simulate and analyze the effects of different speeds of the hopper and different liquid velocities on the freezing effect and speed of frozen objects. Based on the simulation results, an innovative improvement is proposed for the immersion refrigeration equipment. By adding a rotary device, the simulation requirements have been met. This equipment can be used by the food industry to quickly freeze perishable foods. This equipment is limited to specific types of frozen objects. In this paper, pork is the only product used for simulation analysis and description. The new freezing method and numerical simulation method proposed in this paper provide some theoretical guidance for the in-depth study of food immersion freezing technology and the guidance of actual production.