CFD simulation and experimental validation of in‐container thermal processing in Fesenjan stew

Serami, Maryam Soleymani; Ramezan, Yousef; Khashehchi, Morteza

doi:10.1002/fsn3.2083

Cited by 6 publications

(2 citation statements)

References 32 publications

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“…The results revealed that the closed‐loop heating system was superior to the open‐loop heating system due to improved pasteurization efficiency resulting from a sharp increase in velocity, shorter heating time, and the ability to maintain a more stable temperature. Serami et al (2021) simulated and experimented with the thermal processing of Fesenjan stew, studying the resulting temperature profiles and location of the SHZ. The results from the mathematical model confirmed the accuracy of the proposed CFD model, which showed minimal deviation from the experimental results.…”

Section: Introductionmentioning

confidence: 99%

Numerical studies on thermal processing of solid, liquid, and solid–liquid food products: A comprehensive analysis

Das,

Baro,

Kotecha

et al. 2023

J Food Process Engineering

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This article uses the computational fluid dynamics approach to analyze the thermal processing of solid, liquid, and solid–liquid food products. To understand the underlying transport phenomena, microbial deactivation, and nutrient degradation, three food products, viz. lamb (solid), grapefruit juice (liquid), and paneer cubes in a brine solution (solid–liquid), are studied. The food products are processed under constant retort temperature for fixed durations of heating and cooling. The numerical models are solved to obtain the velocity and temperature distribution inside the food products. The solid food exhibits a low heating rate at the slowest heating zone due to the absence of convection. The solid–liquid food shows uniform microbial destruction with a standard deviation of 2.27 min in the lethality distribution. The maximum possible average retention of nutrients is 90.36% (at 80°C and 59.81 min) and 60.64% (at 125°C and 21.30 min) for liquid and solid–liquid foods, respectively. However, the average thiamine retention in solid food monotonically decreases in the temperature range of 120–140°C.Practical ApplicationsThe computational fluid dynamics approach offers practical applications in optimizing food processing parameters, improving thermal processing equipment, and preserving nutrient quality in diverse food products. The analysis of the velocity and temperature distribution enables the design of more efficient heating and cooling methods, assisting food processors in determining the ideal duration and temperature to achieve microbial destruction while minimizing nutrient degradation. Furthermore, this approach facilitates the evaluation and enhancement of thermal processing equipment by identifying areas of slow heating or inadequate heat transfer, ultimately leading to improved design and more uniform processing. Understanding nutrient retention during thermal processing is vital for maintaining nutritional quality. The findings of this work could be applied to develop guidelines for preserving nutrients in specific food products. In summary, the computational fluid dynamics approach enhances food safety by optimizing processing parameters, improving equipment design, and preserving nutrients in solid, liquid, and solid–liquid food products.

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Section: Introductionmentioning

confidence: 99%

Numerical studies on thermal processing of solid, liquid, and solid–liquid food products: A comprehensive analysis

Das,

Baro,

Kotecha

et al. 2023

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Analysis and optimization of thermal processes essentially focus on the simulation of heat transfer and mass diffusion in food products by considering different thermal conditions (Feyissa, Gernaey, & Adler‐Nissen, 2013). The development of Computational Fluid Dynamic (CFD) models have been implemented in the design and prediction of the heat transfer coefficient during thermal treatment (Norton, Tiwari, & Sun, 2013; Soleymani Serami, Ramezan, & Khashehchi, 2021).…”

Section: Introductionmentioning

confidence: 99%

Optimization of beef heat treatment using CFD simulation: Modeling of protein denaturation degree

Szpicer

Wierzbicka

Półtorak

2022

J Food Process Engineering

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Multi‐objective optimization of cane sugar continuous crystallization system design based on computational fluid dynamics

Meng

Chen

Liu

et al. 2021

J. Food Process. Preserv.

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This work focused on improving circulation and mixing of the massecuite and reducing the energy loss in the cane sugar continuous crystallization system. The developed Computational Fluid Dynamics (CFD) model is based on the continuous crystallization system of a sugarcane mill in Guangxi, China and verified with the actual operation data. The calculated entropy production and pressure drop of the system are used as indices for assessing the performance of the system. Next, 350 CFD simulations are conducted in the parametric experiment platform with 9 parameters and produces a collection of data. Then based on the CFD data set, the data‐driven model is employed for regression of the relations between key parameters and indices. The implemented data‐driven model is used for Non‐dominated Sorting Genetic Algorithm (NSGA‐II) to obtain the optimal result of Pareto frontier. CFD simulation with the optimized parameters reduces entropy by 9.76% and reduces pressure drop by 11.52%. Novelty impact statement Multi‐objective optimization of cane sugar continuous crystallization system is performed. The entropy is reduced by 9.76% and the pressure drop is reduced up to 11.52%. The proposed method show the good applicability.

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CFD simulation and experimental validation of in‐container thermal processing in Fesenjan stew

Cited by 6 publications

References 32 publications

Numerical studies on thermal processing of solid, liquid, and solid–liquid food products: A comprehensive analysis

Numerical studies on thermal processing of solid, liquid, and solid–liquid food products: A comprehensive analysis

Optimization of beef heat treatment using CFD simulation: Modeling of protein denaturation degree

Multi‐objective optimization of cane sugar continuous crystallization system design based on computational fluid dynamics

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