Effect of Particle Orientation during Thermal Processing of Canned Peach Halves: A CFD Simulation

Abstract

The objective of this work was to apply Computational Fluid Dynamics (CFD) to study the effect of particle orientation on fluid flow, temperature evolution, as well as microbial destruction, during thermal processing of still cans filled with peach halves in sugar syrup. A still metal can with four peach halves in 20% sugar syrup was heated at 100 °C for 20 min and thereafter cooled at 20 °C. Infinite heat transfer coefficient between heating medium and external can wall was considered. Peach halves were orderly placed inside the can with the empty space originally occupied by the kernel facing, in all peaches, either towards the top or the bottom of the can. In a third situation, the can was placed horizontally. Simulations revealed differences on particle temperature profiles, as well as process F values and critical point location, based on their orientation. At their critical points, peach halves with the kernel space facing towards the top of the can heated considerably slower and cooled faster than the peaches having their kernel space facing towards the bottom of the can. The horizontal can case exhibited intermediate cooling but the fastest heating rates and the highest F process values among the three cases examined. The results of this study could be used in designing of thermal processes with optimal product quality.

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

“…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. Recently, Dimou, Stoforos, and Yanniotis () studied the effect of particle orientation (peach halves) in liquid particulate cans placed horizontally and vertically, as a result they found that the horizontal cans exhibited a faster heating rate. Another important factor that influences the liquid flow and heat transfer during natural convection in packaged liquid foods is the container geometry.…”

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

“…The results showed that this 2D simplification does not significantly affect the results, and the results were validated by experimental data. The effect of can-orientation for canned peach halves was studied by Dimou et al [76], and the results showed that vertical cans exhibited a lower microbial F value due to a slower heating rate during thermal processing. Dimou and Yanniotis [77] developed the CFD simulation model for the thermal processing of asparagus canned in brine.…”

Effect of two viscosity models on lethality estimation in sterilization of liquid canned foods

“…Tables of F 0 -values recommended for a wide range of foods are available (National Canners Association, 1979). Equation 11can easily be extrapolated to other conditions of operation (T r ) or other microorganism, become to F Z T r value that is defined as the equivalent processing time (in minutes) of a hypothetical thermal process at constant reference temperature (retort temperature), that produces the same effect (in terms of microbial, or of any other heat sensitive substance destruction) as the actual thermal process (Dimou et al, 2014).…”