Heat transfer phenomena during thermal processing of liquid particulate mixtures—A review

Abstract

During the past few decades, food industry has explored various novel thermal and non-thermal processing technologies to minimize the associated high-quality loss involved in conventional thermal processing. Among these are the novel agitation systems that permit forced convention in canned particulate fluids to improve heat transfer, reduce process time, and minimize heat damage to processed products. These include traditional rotary agitation systems involving end-over-end, axial, or biaxial rotation of cans and the more recent reciprocating (lateral) agitation. The invention of thermal processing systems with induced container agitation has made heat transfer studies more difficult due to problems in tracking the particle temperatures due to their dynamic motion during processing and complexities resulting from the effects of forced convection currents within the container. This has prompted active research on modeling and characterization of heat transfer phenomena in such systems. This review brings to perspective, the current status on thermal processing of particulate foods, within the constraints of lethality requirements from safety view point, and discusses available techniques of data collection, heat transfer coefficient evaluation, and the critical processing parameters that affect these heat transfer coefficients, especially under agitation processing conditions.

Novel Drying Methods for Sustainable Upcycling of Brewers’ Spent Grains as a Plant Protein Source

“…The values of WHC and OHC were statistically significantly higher (p < 0.05) for OD-65 • C and VMD than FD samples. Since air drying and VMD involve the application of heat for dehydration process, it can be deduced that heat application may lead to denaturation and conformational changes in protein structure, which might affect the functional properties [37]. Lesser values in the case of FD might be reflective of the fact that the proteins would still be in their native state, allowing minimum functionality.…”

Simulation and optimization of the thermal sterilization process of puree cans using the production of chestnut puree as an example

“…In recent years, with the development and application of fluid computing software, many scholars have tried to guide production practices through computer simulation ( Singh et al, 2015 , 2017 ). For example, by using computational fluid dynamics (CFD) software to simulate changing the geometry and orientation of the container, the temperature of the slowest heating zone (SHZ) of three geometries was tracked and compared, and then the method of enhancing natural convection heat transfer in the sterilization process of canned food was studied ( Varma and Kannan, 2005 , 2006 ).…”

Effect of cold plasma on different polyphenol compounds: A review

“…An evaluation of thermal processing technologies, like microwave heating and ohmic heating for fruit and vegetable juices, revealed information regarding the quality qualities influenced by various techniques. Thermal processing is effective in inhibiting microbial growth, but at the same time, consumers have to compromise with cooked flavors, nutrient loss, bioactive compound loss, and textural damage (Awuah et al, 2007; Rahman, 2007; Ramaswamy & Marcotte, 2005; Singh et al, 2017). In addition, thermal treatment alters various physical and chemical characteristics, degrades sensory qualities, and reduces the bioavailability of several nutrents (Petruzzi et al, 2017).…”