Numerical simulation of thermal sterilization heating process of canned fruits with different shapes based on UDM and RDM

Fu, Zhiqiang; Liu, Haozhe; Duan, Liying; Huang, Liqiang; Wang, Yan; Sun, Xueliang; Zhou, Chuanhao

doi:10.1515/ijfe-2022-0181

Cited by 2 publications

(1 citation statement)

References 35 publications

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“…It was also found that the SHZ displaced towards the bottom of the can and eventually stayed in a region about 10–15% of the can height from the bottom. Fu et al (2023) numerically studied the thermal sterilization of canned fruits of different shapes based on uniform and random distribution (RDM) models. The findings of several RDM simulations were consistent with temperature changes and lethality levels, indicating that the RDM‐based simulation results were stable.…”

Section: Introductionmentioning

confidence: 99%

Numerical studies on thermal processing of solid, liquid, and solid–liquid food products: A comprehensive analysis

Das,

Baro,

Kotecha

et al. 2023

J Food Process Engineering

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This article uses the computational fluid dynamics approach to analyze the thermal processing of solid, liquid, and solid–liquid food products. To understand the underlying transport phenomena, microbial deactivation, and nutrient degradation, three food products, viz. lamb (solid), grapefruit juice (liquid), and paneer cubes in a brine solution (solid–liquid), are studied. The food products are processed under constant retort temperature for fixed durations of heating and cooling. The numerical models are solved to obtain the velocity and temperature distribution inside the food products. The solid food exhibits a low heating rate at the slowest heating zone due to the absence of convection. The solid–liquid food shows uniform microbial destruction with a standard deviation of 2.27 min in the lethality distribution. The maximum possible average retention of nutrients is 90.36% (at 80°C and 59.81 min) and 60.64% (at 125°C and 21.30 min) for liquid and solid–liquid foods, respectively. However, the average thiamine retention in solid food monotonically decreases in the temperature range of 120–140°C.Practical ApplicationsThe computational fluid dynamics approach offers practical applications in optimizing food processing parameters, improving thermal processing equipment, and preserving nutrient quality in diverse food products. The analysis of the velocity and temperature distribution enables the design of more efficient heating and cooling methods, assisting food processors in determining the ideal duration and temperature to achieve microbial destruction while minimizing nutrient degradation. Furthermore, this approach facilitates the evaluation and enhancement of thermal processing equipment by identifying areas of slow heating or inadequate heat transfer, ultimately leading to improved design and more uniform processing. Understanding nutrient retention during thermal processing is vital for maintaining nutritional quality. The findings of this work could be applied to develop guidelines for preserving nutrients in specific food products. In summary, the computational fluid dynamics approach enhances food safety by optimizing processing parameters, improving equipment design, and preserving nutrients in solid, liquid, and solid–liquid food products.

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Section: Introductionmentioning

confidence: 99%

Numerical studies on thermal processing of solid, liquid, and solid–liquid food products: A comprehensive analysis

Das,

Baro,

Kotecha

et al. 2023

J Food Process Engineering

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Impact of thermosonication treatment on passion fruit juice: ANN/GA optimization, predictive modelling for shelf life and quality changes during storage

Chutia,

Begum,

Rohilla

et al. 2024

International Journal of Food Engineering

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Optimized sugar-added passion fruit juice (OPFJ) was obtained after optimization of thermosonication treatments of passion fruit juice using hybrid Artificial neural network/Genetic algorithm. The quality parameters and shelf life of OPFJ stored at various temperatures were assessed. Baranyi and Ratkowsky’s square-root models proved the prediction accuracy of the theoretical model concerning the microbial population during storage. The lag phase value decreased with increasing storage temperature. Temperature rise from 8 to 25 °C decreased the shelf life from 17 to 8 days for OPFJ and 3.5 to 1.5 days for untreated juice. The activation energy and increase in the reaction rate on increase in temperature by 10 °C (Q 10 value) were also evaluated. Thermosonication increased the phenolic and β-carotene contents and maintained the pH, titratable acidity, ascorbic acid content, and antioxidant activity during storage. Thermosonication enhanced the quality and shelf life of juice. Predictive modelling effectively predicted the shelf life.

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Numerical simulation of thermal sterilization heating process of canned fruits with different shapes based on UDM and RDM

Cited by 2 publications

References 35 publications

Numerical studies on thermal processing of solid, liquid, and solid–liquid food products: A comprehensive analysis

Numerical studies on thermal processing of solid, liquid, and solid–liquid food products: A comprehensive analysis

Impact of thermosonication treatment on passion fruit juice: ANN/GA optimization, predictive modelling for shelf life and quality changes during storage

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