3D numerical simulation of asparagus sterilization in a still can using computational fluid dynamics

Developing an Effective Method to Determine the Deviation of F Value upon the Location of a Still Can during Convection Heating Using CFD and Subzones

“…However, because vortices, recirculations and natural convection currents were denser in the upper side of the cans compared with other regions, these types of differences were expected (Kiziltaş et al . ; Dimou and Yanniotis ).…”

“…). Recently, many studies have asserted that the small discrepancies may be due to experimental errors and possible inaccuracies in the physical properties used in the model (Dimou and Yanniotis ). In particular, Kiziltaş et al .…”

“…Numerical simulation methods, such as computational fluid dynamics (CFDs), greatly improved to develop and to validate the mathematical models for the natural convection heating associated with canned foods (Ghani et al . ; Dimou and Yanniotis ). Simulations are preferred for testing the efficiency of thermal processing, and they are known to play a significant role in many food process optimizations related to convection heating (Quarini and Scott ; Yang et al .…”

Computational Fluid Dynamics Applications in Food Processing

“…Such an effect was expected, as the presence of the solid reduces the effect of natural convection in the fluid, causing the SHZ to move slightly upwards. On the other hand, in the case of asparagus canned in brine, Dimou and Yanniotis (2011) found that the shape of the solids and the available space between the asparagus does not restrict the flow of the brine, and thus, the SHZ was found to lie toward the bottom, at a height of 13.5 % of the can height from the bottom. A similar result was observed by Kiziltas et al (2010) for canned peas in water, where the SHZ was found toward the bottom of the can.…”

Effect of product related parameters on heat-transfer rates to canned particulate non-Newtonian fluids (CMC) during reciprocation agitation thermal processing

“…In fact also in natural convection heat transfer conditions (still mode) the heat transfer may increase as we increase the number of particles in can as a result of gravitational forces. Dimou and Yanniotis (2011) showed that in still mode of process by increasing the number of asparaguses in the can, the brine velocity increased and remained higher at the beginning of the heat-up and cool-down phases. Similar findings were reported by other researchers on the influence of particle size in agitation thermal processing using various modes of agitation (Stoforos and Merson, 1992;Meng and Ramaswamy, 2007a;Hassan, 1984;Lenz and Lund, 1978;Ramaswamy and Dwivedi, 2011).…”