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

Augusto, Pedro Esteves Duarte; Pinheiro, Talita Ferramola; Cristianini, Nello

doi:10.1590/s0101-20612010000400022

Cited by 25 publications

(20 citation statements)

References 37 publications

(40 reference statements)

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“…This behavior agrees with the results obtained by other authors for in‐package liquid foods thermal processing using CFD. A similar flow was observed by Augusto et al, () in their simulation of the heating of sodium carboxymethyl cellulose (CMC) solution packaged in long neck beer bottle positioned vertically. Ghani, Farid, Chen, and Richards () observed a recirculating flow in processing of thick canned food product.…”

Section: Resultssupporting

confidence: 77%

“…Common for both processes: Heat generation due to viscous dissipation is negligible, as liquid develops low velocities; Boussinesq approximation is valid, which assumes that density variation in the continuity equation can be neglected (incompressibility assumed); Condition of no‐slip on the inner wall of the glass bottle; Resistance to heat transfer of metallic lids is negligible; The headspace was considered as a conductive layer of saturated air (Augusto et al, ) Phase change and mass transfer are negligible. …”

Section: Methodsmentioning

confidence: 99%

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Comparative study between conventional and microwave‐assisted pasteurization of packaged milk by finite element modeling

Lespinard

Arballo

Badin

et al. 2019

J Food Process Preserv

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In this study, a comprehensive computer simulation model was developed to evaluate and compare temperature distribution, flow pattern, slowest heating zone (SHZ) location, and processing time in prepackaged milk during microwave‐assisted pasteurization (MWP) and conventional pasteurization (CNP). Temperatures predicted by simulations were successfully validated against experimental data. C value, color, and thiamine kinetics coupled to temperatures predicted by simulation model were used to assess the impact of the process on product quality. Considering an equivalent microbial safety between both processes, MWP achieves a more uniform heating and, consequently, reductions of 28.6% in processing time and 14.8% in overall quality losses. Color changes were 35.5% and 37.0% for MWP and CNP, respectively; while thiamine losses were lower than 1% in both cases. Additionally, container orientation was evaluated for MWP, showing that horizontal orientation provided better temperature distribution and reduced quality losses. Practical applications Pasteurization has to ensure the prolongation of food lifetime, while the quality of product should be preserved. Minimizing the quality losses and at the same time for providing an adequate process with a desired sterility is one of the challenges to canning industry. In this sense, MWP provides an alternative to reduce damages to food quality in comparison with traditional treatment. Volumetric heating of microwave, can be extremely beneficial for liquids, such as milk, solving the fouling problem of heat transfer surfaces existing in conventional process. This study found that MWP and the horizontal position could be considered alternatives of processing to reduce the severity of the thermal treatment of milk and hence obtain a product of higher quality. This batch pasteurization using microwaves can represent a technological advance to apply by small dairy producers in rural areas, with possibility to be scaled up it to a higher production level.

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Section: Resultssupporting

confidence: 77%

Section: Methodsmentioning

confidence: 99%

Comparative study between conventional and microwave‐assisted pasteurization of packaged milk by finite element modeling

Lespinard

Arballo

Badin

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…This behavior was presented even by water and the viscous fluid in the three package positions evaluated. Similar behavior has been described by Augusto, Pinheiro and Cristianini (2010a) heating water in beer cans, Ghani et al, (1999a) heating water and CarboxyMethyl-Cellulose (CMC) suspension in cylindrical cans, Teixeira (1987,1988) heating water in cylindrical cans, and and Brandon et al (1984) and Brandon, Pelton and Staack (1982) heating water in bottles.…”

Section: Discussionsupporting

confidence: 60%

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

Augusto

Cristianini

2012

Food Sci. Technol

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Food processes must ensure safety and high-quality products for a growing demand consumer creating the need for better knowledge of its unit operations. The Computational Fluid Dynamics (CFD) has been widely used for better understanding the food thermal processes, and it is one of the safest and most frequently used methods for food preservation. However, there is no single study in the literature describing thermal process of liquid foods in a brick shaped package. The present study evaluated such process and the influence of its orientation on the process lethality. It demonstrated the potential of using CFD to evaluate thermal processes of liquid foods and the importance of rheological characterization and convection in thermal processing of liquid foods. It also showed that packaging orientation does not result in different sterilization values during thermal process of the evaluated fluids in the brick shaped package.

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“…They have employed a container with a lower height‐to‐diameter ratio and a fluid of lower viscosity than that used by Ghani et al () and Farid and Ghani (), which could explain the different results found by them. Augusto et al () did not find differences on the evolution of sterilization value ( F ) between conventional, inverted, and horizontal orientations of cans, during beer pasteurization. These authors conclude that lack of differences between the configurations of the cans can be attributed to the fact that beer has less consistency than other food liquids and the fluid convection currents homogenize the temperature distribution.…”

Section: Introductionmentioning

confidence: 97%

Computational fluid dynamics analysis on natural convective heating of bottled liquid food during pasteurization: Effect of container orientation

Lespinard

Badin

Santos

et al. 2019

J Food Process Engineering

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The aim of this work was to determine natural convective heat transfer rates in bottled liquid food pasteurized using different container orientations; conventional vertical, inverted vertical, and horizontal bottle positions. For this purpose, a computational fluid dynamic (CFD) model was applied to predict the temperature distribution, flow pattern, and quality changes in non‐Newtonian fluid foods for three orientations. The numerically predicted temperatures were successfully validated against experimental data and the model allowed to identify the critical point during the thermal process. Results showed that the fluid flow developed in a horizontal orientation provided a better mixing of liquid food and, hence, a more rapid heating of the slowest heating zone compared to a vertical position. Moreover, the horizontal orientation achieved a 47.2% reduction of processing time and quality losses decreased (45.5–46.4%) with respect to a vertical position. These results suggest that a horizontal position could be considered as an interesting alternative for food processors since processing times can be reduced improving the final quality of the product. Practical Applications Pasteurization is a heat treatment process applied to a food product with the purpose of destroying disease‐producing microorganisms, inactivating spoilage‐causing enzymes, and reducing spoilage microorganisms. Overcooking causes detrimental effects in terms of the final product quality. Therefore, providing an adequate process with a desired sterility is one of the challenges to canning industry. In this work, we investigate how to improve, through container orientation modification, the natural convective heat transfer rates during pasteurization of fluid food. These results were obtained by the numerical simulation of the thermal process using CFD analysis which allowed to determine the temperature history and velocity field in the bottled liquid food. From the numerical results, the set of operating conditions that enhance the quality and the safety of the final product was determined, thus minimizing expensive and time‐consuming pilot test‐runs.

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

Cited by 25 publications

References 37 publications

Comparative study between conventional and microwave‐assisted pasteurization of packaged milk by finite element modeling

Comparative study between conventional and microwave‐assisted pasteurization of packaged milk by finite element modeling

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

Computational fluid dynamics analysis on natural convective heating of bottled liquid food during pasteurization: Effect of container orientation

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