Role of distributed heating on enhancement of thermal mixing for liquid food processing with heat flow visualization method

Kaluri, Ram Satish; Basak, Tanmay

doi:10.1016/j.ifset.2012.12.006

Cited by 12 publications

(5 citation statements)

References 63 publications

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“…Although within recent years research in food science has largely focused on development of nonthermal technologies [1], thermal processing still remains the most widely used method in the food industries [2]. Of special importance in thermal processing of foods are the meat and meat products.…”

Section: Introductionmentioning

confidence: 99%

A mathematical model of meat cooking based on polymer–solvent analogy

Chapwanya

Misra²

2015

Applied Mathematical Modelling

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Mathematical modeling of transport phenomena in food processes is vital to understand the process dynamics. In this work, we study the process of double sided cooking of meat by developing a mathematical model for the simultaneous heat and mass transfer. The constitutive equations for the heat and mass transport are based on Fourier conduction, and the FloryHuggin's theory respectively, formulated for a two-phase transport inside a porous medium. We investigate a reduced one-dimensional case to verify the model, by applying appropriate boundary conditions. The results of the simulation agree well with experimental findings reported in literature. Finally, we comment upon the sensitivity of the model to the porosity of meat.

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Section: Introductionmentioning

confidence: 99%

A mathematical model of meat cooking based on polymer–solvent analogy

Chapwanya

Misra²

2015

Applied Mathematical Modelling

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“…During food processing, the industry normally cools products in their final packaging. However, most of the reported studies in this area focused mainly on the heat transfer mechanisms of the food product and simply ignored the effects of the container they were in (Bohuon et al., ; Chourasia & Goswami, ; Kaluri & Basak, ). Several studies have focused on the impact of special packaging techniques such as MAP on microbiological and sensory quality of foods.…”

Section: Cold Storage Practices In the Food Service Industrymentioning

confidence: 96%

“…The slowest heating point (SHP), which is usually found at the geometric center of most solid food products, has to be monitored during food processing in order to evaluate the efficiency of cooling (Awuah, Ramaswamy, & Economides, ). Results of several heat transfer analyses showed that the cooling rate on the product surface will be higher compared to any other positions especially the SHP in the product (Bohuon et al., ; Chourasia & Goswami, ; Kaluri & Basak, ). Furthermore, the surface of a food which has a faster cooling rate can act as the driving force to generate the movement of heat due to the temperature difference between the surface and that at the SHP (Kaluri & Basak, ).…”

Section: Principles Of Heat Transfer In Food Processingmentioning

confidence: 99%

“…Results of several heat transfer analyses showed that the cooling rate on the product surface will be higher compared to any other positions especially the SHP in the product (Bohuon et al., ; Chourasia & Goswami, ; Kaluri & Basak, ). Furthermore, the surface of a food which has a faster cooling rate can act as the driving force to generate the movement of heat due to the temperature difference between the surface and that at the SHP (Kaluri & Basak, ). Novel cooling techniques have been reported to have a significant effect on preserving the quality and safety of food by rapidly cooling products, these include vacuum cooling (Zheng & Sun, ), adsorption cooling, cryogenic cooling, and magnetic cooling (Gaukel, ; Tassou, Lewis, Ge, Hadawey, & Chaer, ).…”

Section: Principles Of Heat Transfer In Food Processingmentioning

confidence: 99%

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The Impact of Cooling Rate on the Safety of Food Products as Affected by Food Containers

Coorey

Jayamanne

et al. 2018

Comp Rev Food Sci Food Safe

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In recent decades, the demand for ready-to-eat (RTE) food items prepared by the food catering sector has increased together with the value of cook-serve, cook-chill, and cook-freeze food products. The technologies by which foods are cooked, chilled, refrigerated for storage, and reheated before serving are of prime importance to maintain safety. Packaging materials and food containers play an important role in influencing the cooling rate of RTE foods. Food items that are prepared using improper technologies and inappropriate packaging materials may be contaminated with foodborne pathogens. Numerous research studies have shown the impact of deficient cooling technologies on the survival and growth of foodborne pathogens, which may subsequently pose a threat to public health. The operating temperatures and cooling rates of the cooling techniques applied must be appropriate to inhibit the growth of pathogens. Food items must be stored outside the temperature danger zone, which is between 5 and 60°C, in order to inhibit the growth of these pathogens. The cooling techniques used to prepare potentially hazardous foods, such as cooked meat, rice, and pasta, must be properly applied and controlled to ensure food safety. This paper critically reviews the effects of cooling and its relationship to food containers on the safety of RTE foods produced and sold through the food service industry.

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“…A number of earlier works were carried out on natural convection in rectangular and square containers to visualize the effects of thermal boundary conditions (Ostrach, 1988; Sarris et al , 2002; Deng et al , 2002; Basak et al , 2006; Al-Hazmy, 2006; Deng and Chang, 2008; Deng, 2008; Alam et al , 2012; Kaluri and Basak, 2013; Shirvan et al , 2017a; Sabour et al , 2017; Gibanov and Sheremet, 2017; Sheremet and Pop, 2018; Alsabery et al , 2018; Sheremet et al , 2018a; Miroshnichenko et al , 2018; Pichandi and Anbalagan, 2018). A few works are explained next.…”

Section: Introductionmentioning

confidence: 99%

Numerical heat flow visualization analysis on enhanced thermal processing for various shapes of containers during thermal convection

Lukose

Basak

2019

HFF

Self Cite

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Purpose The purpose of this paper is to study thermal (natural) convection in nine different containers involving the same area (area= 1 sq. unit) and identical heat input at the bottom wall (isothermal/sinusoidal heating). Containers are categorized into three classes based on geometric conﬁgurations [Class 1 (square, tilted square and parallelogram), Class 2 (trapezoidal type 1, trapezoidal type 2 and triangle) and Class 3 (convex, concave and triangle with curved hypotenuse)]. Design/methodology/approach The governing equations are solved by using the Galerkin ﬁnite element method for various processing fluids (Pr = 0.025 and 155) and Rayleigh numbers (103 ≤ Ra ≤ 105) involving nine different containers. Finite element-based heat flow visualization via heatlines has been adopted to study heat distribution at various sections. Average Nusselt number at the bottom wall ( Nub¯) and spatially average temperature (θ^) have also been calculated based on ﬁnite element basis functions. Findings Based on enhanced heating criteria (higher Nub¯ and higher θ^), the containers are preferred as follows, Class 1: square and parallelogram, Class 2: trapezoidal type 1 and trapezoidal type 2 and Class 3: convex (higher θ^) and concave (higher Nub¯). Practical implications The comparison of heat flow distributions and isotherms in nine containers gives a clear perspective for choosing appropriate containers at various process parameters (Pr and Ra). The results for current work may be useful to obtain enhancement of the thermal processing rate in various process industries. Originality/value Heatlines provide a complete understanding of heat flow path and heat distribution within nine containers. Various cold zones and thermal mixing zones have been highlighted and these zones are found to be altered with various shapes of containers. The importance of containers with curved walls for enhanced thermal processing rate is clearly established.

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Role of distributed heating on enhancement of thermal mixing for liquid food processing with heat flow visualization method

Cited by 12 publications

References 63 publications

A mathematical model of meat cooking based on polymer–solvent analogy

A mathematical model of meat cooking based on polymer–solvent analogy

The Impact of Cooling Rate on the Safety of Food Products as Affected by Food Containers

Numerical heat flow visualization analysis on enhanced thermal processing for various shapes of containers during thermal convection

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