CFD studies on natural convective heating of canned food in conical and cylindrical containers

Varma, Mahesh N.; Kannan, A.

doi:10.1016/j.jfoodeng.2005.07.035

Cited by 68 publications

(77 citation statements)

References 22 publications

(33 reference statements)

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“…However, little attention has been deposited on modifications in the thermal processing of liquid foods through changes in geometry or orientation of its packaging (VARMA; KANNAN, 2005KANNAN, , 2006. Kannan and Sandaka (2008) observed the need for better understanding the heat transfer phenomenon associated with the thermal process of liquid foods to improve the processes.…”

Section: Introductionmentioning

confidence: 99%

“…It consists of numerical and simultaneous resolution of the Navier-Stokes Transport Equations, which describe the conservation of mass, moment, and energy and state equations (NORTON; SUN, 2006;SCOTT;RICHARDSON, 1997). CFD has been used by several authors as a tool to evaluate thermal processes of liquid foods in cylindrical (AUGUSTO; PINHEIRO, CRISTIANINI, 2010a,b;SANDAKA, 2008;CRISTIANINI, 2008;KANNAN, 2006;HUANG;GHANI, 2005;GHANI, 2004;GHANI et al, 1999aGHANI et al, ,b, 2001bCHEN, 2002a,c;BHATTACHARYA, 1991; Resumo O processamento de alimentos deve garantir segurança e qualidade a um consumidor cada vez mais exigente, criando a necessidade de melhor entendimento das operações unitárias envolvidas nessa produção. A fluidodinâmica computacional (CFD) tem sido bastante usada para entendimento de processos térmicos de alimentos, ainda o método mais seguro e utilizado para conservação de alimentos.…”

Section: Introductionunclassified

“…The maximum dimension of the elements generated was 2 mm (VARMA; KANNAN, 2006), with refining according to a geometrical expansion factor of 1.3 (VARMA; KANNAN, 2005KANNAN, , 2006. Mesh was formed by 437,514 elements.…”

Section: Introductionmentioning

confidence: 99%

“…Minimization of Root Mean Square (RMS) was used as a criterion of convergence for simulations with a maximum value of 10 -4 (VARMA; KANNAN, 2006). The time step used was 2.0 seconds (AUGUSTO; CRISTIANINI, 2010a).…”

Section: Introductionmentioning

confidence: 99%

“…In the case of liquid foods, in which there is a mixture of product, regions final microbial count will be the mean value of the various portions. In this case, the process can be dimensioned and evaluated through BHATTACHARYA; BLAYLOCK, 1990;TEIXEIRA, 1987TEIXEIRA, , 1988, conical (VARMA; KANNAN, 2005KANNAN, , 2006, and irregular shaped packages such as bottles (AUGUSTO; CRISTIANINI, 2010a,b;HORN et al, 1997;BRANDON et al, 1984;ENGELMAN;SANI, 1983) and pouches (GHANI; FARID; CHEN, 2002b;GHANI et al, 2001a). However, there are no studies in the literature describing the thermal process of liquid foods in a brick shaped package.…”

Section: Introductionmentioning

confidence: 99%

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Computational fluid dynamics evaluation of liquid food thermal process in a brick shaped package

Augusto

Cristianini

2012

Food Sci. Technol

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Food processes must ensure safety and high-quality products for a growing demand consumer creating the need for better knowledge of its unit operations. The Computational Fluid Dynamics (CFD) has been widely used for better understanding the food thermal processes, and it is one of the safest and most frequently used methods for food preservation. However, there is no single study in the literature describing thermal process of liquid foods in a brick shaped package. The present study evaluated such process and the influence of its orientation on the process lethality. It demonstrated the potential of using CFD to evaluate thermal processes of liquid foods and the importance of rheological characterization and convection in thermal processing of liquid foods. It also showed that packaging orientation does not result in different sterilization values during thermal process of the evaluated fluids in the brick shaped package.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionunclassified

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Computational fluid dynamics evaluation of liquid food thermal process in a brick shaped package

Augusto

Cristianini

2012

Food Sci. Technol

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

Serami

Ramezan

Khashehchi

2020

Food Science & Nutrition

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The purpose of the study was to develop and validate the CFD model for predicting temperature profile and determine the slowest heating zone (SHZ) during the thermal processing of Fesenjan stew. The temperature profile was recorded experimentally at a point where it was predicted to be the SHZ. The results showed that the SHZ was located at the geometric center of the containers, and the temperature reached 120.3 °C. The average temperatures of experiment versus predicted temperatures at the same positions, no significant difference were observed (p < .01). The RMSE calculation showed good agreement between simulation and experimental data (RMSE = 1.36). The container geometrical center F0 was measured 17.68 min and indicated that an additional process was applied. An 11.5 min reduction in holding time was estimated to optimize the process since the F0 of some meat and sauce‐based food is about 6–7.65 min.

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Numerical modeling of heat transfer and pasteurizing value during thermal processing of intact egg

Abbasnezhad

Hamdami

Monteau

et al. 2015

Food Science & Nutrition

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Thermal Pasteurization of Eggs, as a widely used nutritive food, has been simulated. A three‐dimensional numerical model, computational fluid dynamics codes of heat transfer equations using heat natural convection, and conduction mechanisms, based on finite element method, was developed to study the effect of air cell size and eggshell thickness. The model, confirmed by comparing experimental and numerical results, was able to predict the temperature profiles, the slowest heating zone, and the required heating time during pasteurization of intact eggs. The results showed that the air cell acted as a heat insulator. Increasing the air cell volume resulted in decreasing of the heat transfer rate, and the increasing the required time of pasteurization (up to 14%). The findings show that the effect on thermal pasteurization of the eggshell thickness was not considerable in comparison to the air cell volume.

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CFD studies on natural convective heating of canned food in conical and cylindrical containers

Cited by 68 publications

References 22 publications

Computational fluid dynamics evaluation of liquid food thermal process in a brick shaped package

Computational fluid dynamics evaluation of liquid food thermal process in a brick shaped package

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

Numerical modeling of heat transfer and pasteurizing value during thermal processing of intact egg

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