Numerical Modeling of Natural Convection Heating in Canned Liquid Foods

Using Computational Fluid-Dynamics (CFD) for the evaluation of beer pasteurization: effect of orientation of cans

“…The mesh was generated refining the fluid borders, a region with larger temperature and velocity gradient (KUMAR; DILBER, 2007), as used by many authors SANDAKA, 2008;FARID, 2006;VARMA;KANAN, 2006KANAN, , 2005GHANI, 2004;CHEN, 2002a;GHANI et al, 1999aGHANI et al, , 1999bBHATTACHARYA, 1991;BLAYLOCK, 1990;TEIXEIRA, 1988TEIXEIRA, , 1987. The maximum dimension of the elements generated was 2 mm (VARMA; KANNAN, 2006) refined according to a geometrical expansion factor of 1.3 (VARMA; KANAN, 2006KANAN, , 2005.…”

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

“…The effectiveness of the thermal process was compared for three different package orientations, based on the three positions (AUGUSTO; CRISTIANINI, 2008HUANG, GHANI, 2005;GHANI et al, 1999a;TEIXEIRA, 1987TEIXEIRA, , 1988, pasteurization of water in cylindrical cans (AUGUSTO; BRANDON et al, 1984), sterilization of viscous fluid in cylindrical cans (AUGUSTO; SANDAKA, 2008;KANNAN, 2005KANNAN, , 2006HUANG;GHANI, 2005;GHANI et al, 1999aGHANI et al, ,b, 2001bCHEN, 2002a The temperature and velocity profiles were compatible with those described in different studies on heating different products in cans and bottles, pasteurization of water in bottles (AUGUSTO; HORN et al, 1997;BRANDON et al, 1984;ENGELMAN;SANI, 1983;BRANDON;PELTON;STAACK, 1982;BRANDON;HULING;STAACK, 1983), sterilization of water in cylindrical cans In the beginning of the process, heating of the extremities results in a large temperature gradient in the fluid and, consequently, density gradient, resulting in fluid movement in BLAYLOCK, 1990), and pasteurization of viscous fluid in bottles (AUGUSTO; CRISTIANINI, 2010a).…”

“…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.…”

Utilização de fluidodinâmica computacional (CFD) na avaliação de tratamentos térmicos de bebidas em garrafas

“…No início do processo (até cerca de 60 s), o aquecimento das extremidades do fluido resulta em grande gradiente de temperatura e densidade, resultando em movimentação do fluido em fluxos com distribuição e características aleatórias, como descrito por Ghani et al (1999a), Datta e Teixeira (1988, 1987, Brandon et al (1982Brandon et al ( , 1984. Nesse período, observa-se a presença e turbulência decorrentes da agitação do banho-maria, tal resultado demonstra a coerência dos valores obtidos.…”