Modelling and numerical simulation of convection driven high pressure induced phase changes

Kowalczyk, Wojciech; Hartmann, C.; Delgado, Antonio

doi:10.1016/j.ijheatmasstransfer.2003.07.030

Cited by 35 publications

(22 citation statements)

References 24 publications

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“…Instead, the most recent contributions, all of which include convective heat transfer from pressure medium to the processed sample, will be reviewed. Kowalczyk et al (2004) were the first to model convective heat transfer during the pressure-assisted freezing and thawing of water. Conservation equations for phase change were adapted to account for a compressible medium, and alongside linearised source terms, they were solved with CFD simulations.…”

Section: Phase Transitionsmentioning

confidence: 99%

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Norton

Sun

2007

Food Bioprocess Technol

371

172

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High pressure processing is a food processing method which has shown great potential in the food industry. Similar to heat treatment, high pressure processing inactivates microorganisms, denatures proteins and extends the shelf life of food products. But in the meantime, unlike heat treatments, high pressure treatment can also maintain the quality of fresh foods, with little effects on flavour and nutritional value. Furthermore, the technique is independent of the size, shape or composition of products. In this paper, many aspects associated with applying high pressure as a processing method in the food industry are reviewed, including operating principles, effects on food quality and safety and most recent commercial and research applications. It is hoped that this review will promote more widespread applications of the technology to the food industry.

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Section: Phase Transitionsmentioning

confidence: 99%

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Norton

Sun

2007

Food Bioprocess Technol

371

172

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“…Consequently, the microbial inactivation is exposed to heterogeneous thermal conditions. This phenomenon has already been discussed in detail in previous contributions (Hartmann, 2002;Hartmann et al, 2004;Kowalczyk et al, 2004;Ö zmutlu, 2005;Pehl and Delgado, 2002;Pehl et al, 2000). Especially for HP-induced enzyme inactivation processes, some of these investigations indicate that the residual activity may be non-uniformly distributed throughout the HP autoclave at the end of the treatment (Denys et al, 1999, Hartmann and.…”

Section: Introductionmentioning

confidence: 72%

“…It has been enhanced with own Fortran 90 codes for the description of thermo-fluiddynamical properties of water under high pressure, for example, density, specific thermal capacity and viscosity. The method has been validated extensively as reported in earlier contributions of the authors (Hartmann and Delgado, 2002;Hartmann and Delgado, 2003a,b;Hartmann et al, 2004;Kowalczyk et al, 2004).…”

Section: High-pressure Computational Fluid Dynamicsmentioning

confidence: 99%

Experimental and numerical study of heterogeneous pressure‐temperature‐induced lethal and sublethal injury of Lactococcus Lactis in a medium scale high‐pressure autoclave

Kilimann

Kitsubun

Delgado

et al. 2006

Biotech & Bioengineering

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The present contribution is dedicated to experimental and theoretical assessment of microbiological process heterogeneities of the high-pressure (HP) inactivation of Lactococcus lactis ssp. cremoris MG 1363. The inactivation kinetics are determined in dependence of pressure, process time, temperature and absence or presence of co-solutes in the buffer system namely 4 M sodium chloride and 1.5 M sucrose. The kinetic analysis is carried out in a 0.1-L autoclave in order to minimise thermal and convective effects. Upon these data, a deterministic inactivation model is formulated with the logistic equation. Its independent variables represent the counts of viable cells (viable but injured) and of the stress-resistant cells (viable and not injured). This model is then coupled to a thermo-fluiddynamical simulation method, high-pressure computer fluid dynamics technique (HP-CFD), which yields spatiotemporal temperature and flow fields occurring during the HP application inside any considered autoclave. Besides the thermo-fluiddynamic quantities, the coupled model predicts also the spatiotemporal distribution of both viable (VC) and stress-resistant cell counts (SRC). In order to assess the process non-uniformity of the microbial inactivation in a 3.3-L autoclave experimentally, microbial samples are placed at two distinct locations and are exposed to various process conditions. It can be shown with both, experimental and theoretical models that thermal heterogeneities induce process non-uniformities of more than one decimal power in the counts of the viable cells at the end of the treatment.

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“…A few studies on HPIF have been carried out (Kowalczyk et al 2004;Urrutia Benet et al 2004), and there are numerous papers and reviews dealing with HPAF (Otero & Sanz 2003;Fernández et al 2006;Norton et al 2009) and HPSF . It is generally accepted that for the purposes described above, HPSF processes are the most advantageous (Fernández et al 2006).…”

Section: Introduction (A) Food Freezingmentioning

confidence: 99%

Generalized enthalpy model of a high-pressure shift freezing process

2012

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High-pressure freezing processes are a novel emerging technology in food processing, offering significant improvements to the quality of frozen foods. To be able to simulate plateau times and thermal history under different conditions, in this work, we present a generalized enthalpy model of the high-pressure shift freezing process. The model includes the effects of pressure on conservation of enthalpy and incorporates the freezing point depression of non-dilute food samples. In addition, the significant heat-transfer effects of convection in the pressurizing medium are accounted for by solving the two-dimensional Navier-Stokes equations. We run the model for several numerical tests where the food sample is agar gel, and find good agreement with experimental data from the literature.

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Modelling and numerical simulation of convection driven high pressure induced phase changes

Cited by 35 publications

References 24 publications

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Experimental and numerical study of heterogeneous pressure‐temperature‐induced lethal and sublethal injury of Lactococcus Lactis in a medium scale high‐pressure autoclave

Generalized enthalpy model of a high-pressure shift freezing process

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