Evaluation of two-dimensional approach for computational modelling of heat and momentum transfer in liquid containing horizontal cans and experimental validation

Boz, Ziynet; Erdoğdu, Ferruh

doi:10.1016/j.fbp.2012.08.005

Cited by 12 publications

(8 citation statements)

References 18 publications

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“…This finding may be due to the stratified temperature contours formed from the effects of natural convection (gravitational buoyancy) in the z direction (i.e., height direction in the can), while a more uniform temperature distribution was obtained in the radial direction (with minor exceptions closer to the boundaries). This result is in agreement with a recent report by Boz and Erdoğdu ().…”

Section: Resultssupporting

confidence: 94%

“…In this study, the headspace was left as small as possible (less than 5% in volume) to avoid any bulging after the heating process and to minimize any effect in heat transfer rates. Various other studies in food engineering literature do not account for the effect of headspace on heat transfer rates, as reported by Erdoğdu and Tutar () and Boz and Erdoğdu ().…”

Section: Methodsmentioning

confidence: 99%

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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

Lee

Yoon

2014

J Food Process Engineering

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A numerical simulation was applied to determine the temperature profiles of water in a can with a diameter of 52.3 mm and a height of 124.0 mm. Cold points at different heating times were determined, and the degree of pasteurization (F value) of each cold point was calculated. Subzones in both vertical and horizontal directions were introduced to determine the deviation of F value upon the location in the can during a convective heating, and the average F value of each subzone was estimated. The slow heating zone (SHZ) was determined by overwrapping the subzones with the lowest average F values in the vertical and horizontal direction. The cold point was continuously moved during the thermal treatment and even at 600 s, the SHZ determined by this subzone method maintained a single zone, unlike the cold points. The relative difference of F value between the SHZ and the cold point was approximately 0.575%. The subzone method is thus an effective way to determine the SHZ and F value, which is an indicator of the sterilization. Practical Applications For safety purposes, estimation of the degree of pasteurization is very important for the liquid food in a can. Determination of the slow heating zone (SHZ) and F value in the can is very difficult because of the convection flow during heating. Many previous studies indicated the importance of determining the SHZ for the liquid food in a can, but there was no clear advice to estimate the degree of pasteurization based on the temperature profile from the SHZ. This study suggested to use the subzones to estimate the SHZ and clearly demonstrate that the degree of pasteurization at the SHZ represented by the area average F value obtained from the subzone is more stable and consistent.

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Section: Resultssupporting

confidence: 94%

Section: Methodsmentioning

confidence: 99%

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

Lee

Yoon

2014

J Food Process Engineering

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“…(a) First sophistication level and (b) second sophistication level. , in comparison with reported results of similar problems (Abdul-Ghani andFarid, 2006;Boz and Erdogdu, 2013;Boz et al, 2014;Moraga et al, 2011).…”

supporting

confidence: 66%

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

Calderón-Alvarado

Alvarado-Orozco

Herrera-Hernández

et al. 2016

Food sci. technol. int.

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A numerical study on 2D natural convection in cylindrical cavities during the sterilization of liquid foods was performed. The mathematical model was established on momentum and energy balances and predicts both the heating dynamics of the slowest heating zone (SHZ) and the lethal rate achieved in homogeneous liquid canned foods. Two sophistication levels were proposed in viscosity modelling: 1) considering average viscosity and 2) using an Arrhenius-type model to include the effect of temperature on viscosity. The remaining thermodynamic properties were kept constant. The governing equations were spatially discretized via orthogonal collocation (OC) with mesh size of 25 × 25. Computational simulations were performed using proximate and thermodynamic data for carrot-orange soup, broccoli-cheddar soup, tomato puree, and cream-style corn. Flow patterns, isothermals, heating dynamics of the SHZ, and the sterilization rate achieved for the cases studied were compared for both viscosity models. The dynamics of coldest point and the lethal rate F0 in all food fluids studied were approximately equal in both cases, although the second sophistication level is closer to physical behavior. The model accuracy was compared favorably with reported sterilization time for cream-style corn packed at 303 × 406 can size, predicting 66 min versus an experimental time of 68 min at retort temperature of 121.1 ℃.

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“…The characteristic of the fluid flow in a container during heating depends on the geometry of the container and its spatial orientation, and small variations can result in substantial differences in processing times (Brandon, Gardner, Huling, & Staack, ). With regard to container orientation, it has been found to be an important parameter in heat transfer studies because this phenomenon is different in vertical and horizontal cans due to differences in aspect ratio (Boz & Erdogdu, ; Kannan & Sandaka, ). It has been reported in the literature that longer heights in vertical cans generate an increase in the heat transfer rate since there is an enhancement of the natural convection condition (Farid & Ghani, ; Ghani et al, ).…”

Section: Introductionmentioning

confidence: 99%

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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Evaluation of two-dimensional approach for computational modelling of heat and momentum transfer in liquid containing horizontal cans and experimental validation

Cited by 12 publications

References 18 publications

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

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

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

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

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