Numerical simulation of transient heat transfer for tomato paste in semi rigid aluminum container

Farazbakht, Faezeh; Zamindar, Nafiseh; Hojjatoleslamy, Mohammad; Toghraie, Davood

doi:10.1007/s11694-016-9415-z

Cited by 6 publications

(6 citation statements)

References 28 publications

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“…One of the issues that are very necessary to be considered is the problem of overprocessing of canned products in the food industry. In many studies on the adequacy of the thermal processing of canned food in Iran (Farazbakht et al, 2017;Shafiekhani et al, 2016;Vatankhah et al, 2015), this problem is seen, which has been happened in this study too. As mentioned before, in order to ensure the correctness and adequacy of the thermal process, the meatballs were placed in the center of the container.…”

Section: Optimizationmentioning

confidence: 57%

“…

In the food industry, the steps of the process that leads to eliminating foodborne disease are called conservation (Singh & Heldman, 2009).The thermal process deactivates bacterial spores in cans, using temperatures above the boiling point of water by high-pressure water vapor retorts (Farazbakht et al, 2017). The most critical concern in the canned food products industry is the destruction of Clostridium botulinum bacteria, especially in low-acid foods (pH > 4.5).

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confidence: 99%

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CFD simulation and experimental validation of in‐container thermal processing in Fesenjan stew

Serami

Ramezan

Khashehchi

2020

Food Science & Nutrition

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The purpose of the study was to develop and validate the CFD model for predicting temperature profile and determine the slowest heating zone (SHZ) during the thermal processing of Fesenjan stew. The temperature profile was recorded experimentally at a point where it was predicted to be the SHZ. The results showed that the SHZ was located at the geometric center of the containers, and the temperature reached 120.3 °C. The average temperatures of experiment versus predicted temperatures at the same positions, no significant difference were observed (p < .01). The RMSE calculation showed good agreement between simulation and experimental data (RMSE = 1.36). The container geometrical center F0 was measured 17.68 min and indicated that an additional process was applied. An 11.5 min reduction in holding time was estimated to optimize the process since the F0 of some meat and sauce‐based food is about 6–7.65 min.

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Section: Optimizationmentioning

confidence: 57%

“…

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mentioning

confidence: 99%

CFD simulation and experimental validation of in‐container thermal processing in Fesenjan stew

Serami

Ramezan

Khashehchi

2020

Food Science & Nutrition

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“…By predicting and optimizing the process, modeling also helps to reduce time and costs, due to the reduction of experiments [116], which are very high under normal conditions [117], having as a disadvantage the obtaining of results in long periods [118]. Basically, one could, for example, after determining the effect of pasteurization temperature on the microbial load in different areas of a food, generate a mathematical model to help predict what the microbial spoilage would be if the processing temperature increases, without neglecting its influence on food quality.…”

Section: Heat Treatment Modeling and Simulationmentioning

confidence: 99%

“…Since the since the development of CFD, there have been several commercial software, having in the early 1970s, a great boom and continuous improvement until today [127], emphasizing greater ease of use [129]. Of the extensive list of computer codes, some are FIDAP [116], CFX, FLUENT, PHOENICS [10], ANSYS, ANDINA-F, CFD++ [120], FLOW-3D, STAR-CD, CFD-ACE+ [128] and MSC Marc [105], of which most are still operational or have had some changes; for example, FLUENT and CFX are currently owned by ANSYS inc [129,130], a leading developer of advanced engineering software. ANSYS offers several types of analysis and concerning heat treatments, it includes the three forms of heat transfer, phase change, internal heat source, contact thermal resistance, among other evaluations [131].…”

Section: Heat Treatment Modeling and Simulationmentioning

confidence: 99%

Computational Applications for the Evaluation and Simulation of the Thermal Treatment of Canned Foods

Miranda-Zamora¹,

Tirado-Kulieva²,

Ricse³

2022

A Glance at Food Processing Applications

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Throughout this chapter we will explore the computational applications that can help us in the evaluation, calculation and simulation of the thermal treatment of canned foods. Although some basic principles of microbial death kinetics will be recalled, the course is basically focused on the exploration and use of computational applications to evaluate and simulate the heat treatment of low-acid foods, considering C. botulinum as the reference microorganism. I hope that this book chapter will be useful for you and that you will be able to explore all the contents that are planned to be developed: General and technical aspects of the heat treatment of canned foods, heat penetration studies of canned foods, heat treatment evaluation General method, calculation and prediction of heat treatment by Ball’s Method, heat treatment modeling and simulation, and optimization of heat treatment.

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“…The software package based on numerical simulations optimizes processing time to achieve the desired lethality and maximum quality retention under constant retort temperature (CRT). Recently, Farazbakht et al (2017) numerically investigated the impact of headspace and buoyancy terms on the thermal processing of tomato paste in a semi‐rigid aluminum container and validated it with experimental results. The results revealed that headspace did not significantly affect the temperature profiles at the slowest heating zone (SHZ).…”

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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Numerical simulation of transient heat transfer for tomato paste in semi rigid aluminum container

Cited by 6 publications

References 28 publications

CFD simulation and experimental validation of in‐container thermal processing in Fesenjan stew

CFD simulation and experimental validation of in‐container thermal processing in Fesenjan stew

Computational Applications for the Evaluation and Simulation of the Thermal Treatment of Canned Foods

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

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