Air-impingement cooling of boiled eggs: Analysis of flow visualization and heat transfer

Erdoğdu, Ferruh; Ferrua, Maria J.; Singh, Samrendra; Singh, R. Paul

doi:10.1016/j.jfoodeng.2006.03.012

Cited by 28 publications

(14 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Products are placed on conveyor belts, and the high velocity air passes through the conveyor upwards and downwards. Impingement freezer increases heat transfer rates than that seen with traditional mechanical freezers because it breaks up the boundary layer at the surface and hence reduces processing time (Anderson and Singh, 2006;Erdogdu et al, 2005Erdogdu et al, , 2007Salvadori and Mascheroni, 2002;Sarkar et al, 2004). Impingement jet systems have been identified as an alternative to conventional freezing methods, given their high turbulence characteristics, which enhance heat transfer and therefore quality product (Dirita et al, 2007;Garimella and Schroeder, 2002;Soto and Bórquez, 2001).…”

Section: Impingement Freezersmentioning

confidence: 99%

Superchilling of food: A review

Kaale

Eikevik

Rustad

et al. 2011

Journal of Food Engineering

177

117

View full text Add to dashboard Cite

Section: Impingement Freezersmentioning

confidence: 99%

Superchilling of food: A review

Kaale

Eikevik

Rustad

et al. 2011

Journal of Food Engineering

177

117

View full text Add to dashboard Cite

“…The Rayleigh number was lower than 10 8 and showed laminar fl ow behavior during the process. (Erdogdu et al 2007 ).…”

Section: Momentum Equationmentioning

confidence: 99%

“…Thermal pasteurization of intact eggs has been studied vastly to decrease microbial population and to increase the shelf life, in recent years (Hou et al 1996 ;Coimbra et al 2006 ;Denys et al 2004 ;Ferreira et al 1997 ;Koen et al 2007 ). Computational fluid dynamics (CFD) has been used to study heat transfer in various food processes (Koen et al 2007 ;Barbosa-Cánovas et al 2011 ;Erdogdu et al 2007 ;Ghani et al 2001 ;Juliano et al 2011 ;Mahesh and Kannan 2006 ;Norton and Sun 2006 ). Denys studied heat transfer and velocity profiles of egg shells filled with viscous liquids.…”

Section: Introductionmentioning

confidence: 99%

Numerical modeling of heat transfer and pasteurizing value during thermal processing of intact egg

Abbasnezhad

Hamdami

Monteau

et al. 2015

Food Science & Nutrition

View full text Add to dashboard Cite

Thermal Pasteurization of Eggs, as a widely used nutritive food, has been simulated. A three‐dimensional numerical model, computational fluid dynamics codes of heat transfer equations using heat natural convection, and conduction mechanisms, based on finite element method, was developed to study the effect of air cell size and eggshell thickness. The model, confirmed by comparing experimental and numerical results, was able to predict the temperature profiles, the slowest heating zone, and the required heating time during pasteurization of intact eggs. The results showed that the air cell acted as a heat insulator. Increasing the air cell volume resulted in decreasing of the heat transfer rate, and the increasing the required time of pasteurization (up to 14%). The findings show that the effect on thermal pasteurization of the eggshell thickness was not considerable in comparison to the air cell volume.

show abstract

“…We now have very sophisticated experimental measurement capabilities used in food applications. For example, in fluid flow, laser velocimetry has been used to find detailed flow patterns in jet impingement heating (Erdogdu and others 2007). In heat transfer, fiber optic and infrared temperature measurements have been used.…”

Section: Status and Issues In Modeling Food Manufacturingmentioning

confidence: 99%

Status of Physics‐Based Models in the Design of Food Products, Processes, and Equipment

Datta¹

2008

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

This article is part of a collection entitled "Models for Safety, Quality, and Competitiveness of the Food Processing Sector," published in Comprehensive Reviews in Food Science and Food Safety. It has been peer-reviewed and was written as a follow-up of a pre-IFT workshop, partially funded by the USDA NRI grant 2005-35503-16208.ABSTRACT: Modeling, in particular physics-based modeling, can be an important tool to food product, process, and equipment designers by reducing the amount of experimentation (thus reducing the time and expenses involved) and by providing a level of insight that is often not possible experimentally. Food processes involve unique physics and challenges compared to other types of materials processing such as polymers and ceramics. These include complex multiphase transport and multiphysics that are difficult to implement in the available software, and often drastic changes in material properties during processing for which data are unavailable. Such unique and challenging features have made it difficult to embrace modeling as a tool in the food industry. This article discusses, in the context of design use of models, the nature and the state of modeling of food processes, emphasizing the more complex scenarios in both modeling and material properties needed for the models.

show abstract

Air-impingement cooling of boiled eggs: Analysis of flow visualization and heat transfer

Cited by 28 publications

References 25 publications

Superchilling of food: A review

Superchilling of food: A review

Numerical modeling of heat transfer and pasteurizing value during thermal processing of intact egg

Status of Physics‐Based Models in the Design of Food Products, Processes, and Equipment

Contact Info

Product

Resources

About