Computational fluid dynamics analysis of superheated Steam's impact on temperature and humidity distribution within enclosed dry food processing spaces

Woo Park, Hyeon; Balasubramaniam, V.M.; Heldman, Dennis R.; Cai, Shiyu; Snyder, Abigail B.

doi:10.1016/j.jfoodeng.2023.111718

Journal of Food Engineering

2024

DOI: 10.1016/j.jfoodeng.2023.111718

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Computational fluid dynamics analysis of superheated Steam's impact on temperature and humidity distribution within enclosed dry food processing spaces

Hyeon Woo Park,

V.M. Balasubramaniam,

Dennis R. Heldman

et al.

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Cited by 4 publications

References 26 publications

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Inactivation Kinetics of Escherichia coli O157:H7 on Baby-Cut Carrots During Gaseous Chlorine Dioxide Treatment: The Impact of Relative Humidity

Park,

Park

2024

Food Bioprocess Technol

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Inactivation Kinetics of Escherichia coli O157:H7 on Baby-Cut Carrots During Gaseous Chlorine Dioxide Treatment: The Impact of Relative Humidity

Park,

Park

2024

Food Bioprocess Technol

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Infrared Thermal Image Processing Technique for Evaluating Superheated Steam as a Dry Sanitation Method

Park,

Balasubramaniam

2024

Food Bioprocess Technol

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The objectives of this study were to develop a thermal image analysis method for assessing the surface temperature of stainless steel (30 cm × 30 cm) during pilot-scale superheated steam sanitation and evaluate the sanitation efficacy based on the inactivation of Enterococcus faecium. An infrared camera, calibrated to a root-mean-square error (RMSE) of 1.4 °C within a range of 25 °C and 250 °C, was utilized. The results showed that the surface temperature at the impingement point decreased linearly from 245.6 ± 3.2 to 157.6 ± 1.7 °C as the nozzle-to-surface distance was increased from 2 to 5 cm. Furthermore, at a 2 cm nozzle-to-surface distance, temperatures swiftly dropped from 245.6 ± 3.2 to 95.8 ± 6.0 °C as the radial distance increased from 0 to 10 cm. In the stagnation region (0–1 cm radial distance), where the steam jet directly contacts the surface, the time required to achieve a 3-log reduction of E. faecium was reduced from 3 to 1 min as the nozzle-to-surface distance decreased from 5 to 2 cm. The efficacy of superheated steam sanitation was further evaluated under practical sweeping conditions, demonstrating a 2.7 ± 0.4 log reduction of E. faecium on a 900 cm2 stainless steel surface within 10 min. This study thus highlights the potential use of thermal image analysis for optimizing superheated steam sanitation processes, particularly in dry food processing environments.

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Simulation of the splitting process by hot-air drying of Camellia oleifera fruit

Wang,

Guo,

Wen

et al. 2024

Drying Technology

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Computational fluid dynamics analysis of superheated Steam's impact on temperature and humidity distribution within enclosed dry food processing spaces

Cited by 4 publications

References 26 publications

Inactivation Kinetics of Escherichia coli O157:H7 on Baby-Cut Carrots During Gaseous Chlorine Dioxide Treatment: The Impact of Relative Humidity

Inactivation Kinetics of Escherichia coli O157:H7 on Baby-Cut Carrots During Gaseous Chlorine Dioxide Treatment: The Impact of Relative Humidity

Infrared Thermal Image Processing Technique for Evaluating Superheated Steam as a Dry Sanitation Method

Simulation of the splitting process by hot-air drying of Camellia oleifera fruit

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