Computational fluid dynamics studies on pasteurisation of canned milk

Abstract

Pasteurisation is a vital unit operation to inactivate the spoilage organisms and enzymes present in the milk. Computational fluid dynamics (CFD) modelling can be used as a tool to determine the temperature distribution pattern inside canned milk during thermal processing. In this study, a CFD model was developed for the pasteurisation process of canned milk at 74°C and 85°C and validated with the experimental measurements. Moreover, the effect of can rotation (5, 50 and 100 rpm) on processing time and pasteurisation value was investigated. This study predicted rotation of can with 5 rpm was more effective than stationary positioned can during pasteurisation.

Analysis of Thermal Processing of Table Olives Using Computational Fluid Dynamics

“…Problems dealing with thermal processing of liquid or liquid/particulate systems have been successfully approached through CFD, in terms of predicting transient velocity and temperature profiles inside still processed containers. Examples include analysis of natural convection heating and bacterial destruction in canned liquids (sodium carboxy‐methyl cellulose [CMC] and water; Abdul Ghani and others , ), heat transfer coefficient determination during natural convection heating of CMC solutions in cylindrical containers (Kannan and Gourisankar Sandaka ), pasteurization of beer (Augusto and others ) or milk (Anand Paul and others ), and simulation of liquid/particulate thermal processing, such as large food particle in water (Rabiey and others ), pineapple slices in juice (Abdul Ghani and Farid ), peas in water (Kiziltaş and others ), and asparagus in brine (Dimou and Yanniotis ).…”

Computational Fluid Dynamics Applications in Food Processing

“…For canned milk, the conduction pattern, followed by convection of temperature and velocity, has been observed with progression of time, as shown in Fig. 3.1 (Anandpaul et al 2011). …”

“…At 120 °C, F o showed a higher value than that obtained by the degradation of spores Siriwattanayotin et al (2006) Numerical simulation of solid-liquid food mixture in a high pressure processing unit using CFD The solids were found to be heated more than the liquid, due to the difference in their compression heating coefficient Ghani and Farid (2007) (2008) CFD studies on pasteurisation of canned milk Rotation of can with 5 rpm was more effective than stationary can during pasteurization Anandpaul et al (2011) Simulation of heat transfer for solid-liquid food mixtures in cans CFD simulation of the pasteurization of canned peas in water was validated with experimental measurements Kiziltas et al (2010) Effect of can orientation on beer pasteurization evaluated using CFD The package orientation did not result in process improvement Augusto et al (2010) Velocity and temperature field characteristics of water and air during natural convection heating in cans In the presence of headspace in cans, increased heating rates were observed. Organized velocity motions along the air-water interface resulted in vortex evolution…”

Computational Fluid Dynamics (CFD) Modelling and Application for Sterilization of Foods: A Review

“…As the temperature of the product becomes uniform, buoyancy forces then decrease, which results in the cessation of recirculation and a reduction in velocity [6]. To investigate the flow pattern and the position of the SHZ during sterilization, CFD has been widely used in canned liquid foods, such as beer, carboxyl-methyl cellulose (CMC), cherry juice, corn starch, soup, soybean oil, and milk [8,11,13,20,[65][66][67][68][69]. The CFD models for canned liquid foods were To investigate the flow pattern and the position of the SHZ during sterilization, CFD has been widely used in canned liquid foods, such as beer, carboxyl-methyl cellulose (CMC), cherry juice, corn starch, soup, soybean oil, and milk [8,11,13,20,[65][66][67][68][69].…”