Heating of liquid foods in cans: Effects of can geometry, orientation, and food rheology

Borah, Rituraj; Gupta, S. P. Sen; Mishra, Lubhani; Chhabra, R.P.

doi:10.1111/jfpe.13420

Cited by 9 publications

(7 citation statements)

References 43 publications

(92 reference statements)

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“…The heat transfer analysis for the evaluation of the photothermal effect of nanoparticles in water medium requires solving the steady state form of the heat equation: 29,30 𝜌𝐶 𝑃 𝑈. ∇𝑇 = 𝑘∇ 2 𝑇 + 𝑞 (7) Here, U and T are the velocity vector and temperature, respectively.…”

Section: Problem Specification and Numerical Methodologymentioning

confidence: 99%

“…Heat transfer analysis for evaluation of the photothermal effect of nanoparticles in a water medium requires solving the steady-state form of the heat equation , Here, U and T are the velocity vector and temperature, respectively, while k , ρ, and C p denote material properties, namely, thermal conductivity, density, and specific heat capacity. In eq , q is the rate of heat generation per unit volume due to absorption obtained as in eq .…”

Section: Problem Specification and Numerical Methodologymentioning

confidence: 99%

“…Heat transfer analysis for evaluation of the photothermal effect of nanoparticles in a water medium requires solving the steady-state form of the heat equation 29,30…”

Section: Problem Specification and Numericalmentioning

confidence: 99%

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Silver–Gold Bimetallic Alloy versus Core–Shell Nanoparticles: Implications for Plasmonic Enhancement and Photothermal Applications

Borah

Verbruggen

2020

J. Phys. Chem. C

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Bimetallic plasmonic nanoparticles enable tuning of the optical response and chemical stability by variation of the composition. The present numerical simulation study compares Ag-Au alloy, Ag@Au core-shell, and Au@Ag core-shell bimetallic plasmonic nanoparticles of both spherical and anisotropic (nanotriangle and nanorods) shapes. By studying both spherical and anisotropic (with LSPR in the near-infrared region) shapes, cases with and without interband transitions of Au can be decoupled. Explicit comparisons are facilitated by numerical models supported by careful validation and examination of optical constants of Au-Ag alloys reported in literature. Although both Au-Ag core-shell and alloy nanoparticles exhibit an intermediary optical response between that of pure Ag and Au nanoparticles, there are noticeable differences in the spectral characteristics. Also, the effect of the bimetallic constitution in anisotropic nanoparticles is starkly different from that in spherical nanoparticles due to the absence of Au interband transitions in the former case. In general, the improved chemical stability of Ag nanoparticles by incorporation of Au comes with a cost of reduction in plasmonic enhancement, also applicable to anisotropic nanoparticles with a weaker effect. A photothermal heat transfer study confirms that increased absorption by the incorporation of Au in spherical Ag nanoparticles also results in an increased steady state temperature. On the other hand, anisotropic nanoparticles are inherently better absorbers, hence better photothermal sources and their photothermal properties are apparently not strongly affected by the incorporation of one metal in the other. This study of the optical/spectral and photothermal characteristics of bimetallic Au-Ag alloy versus core-shell nanoparticles provides a detailed physical insight for the development of new taylor-made plasmonic nanostructures.

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Section: Problem Specification and Numerical Methodologymentioning

confidence: 99%

Section: Problem Specification and Numerical Methodologymentioning

confidence: 99%

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Silver–Gold Bimetallic Alloy versus Core–Shell Nanoparticles: Implications for Plasmonic Enhancement and Photothermal Applications

Borah

Verbruggen

2020

J. Phys. Chem. C

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“…From the CFD model, velocity and temperature fields within the sample during the heating and cooling stages were predicted for the three processing conditions studied. other authors for thermal processing of packaged fluid foods (Borah et al, 2020;Cordioli et al, 2014;Rinaldi et al, 2018).…”

Section: Flow Patterns and Temperature Profilesmentioning

confidence: 99%

“…Heat transfer during thermal treatment of packed liquid foods is complex, and takes place primarily by natural convection and conduction due to the confined nature of the fluid (Borah et al, 2020). Natural convection is mainly influenced by the rheological behavior of the food, which depends on its qualitative and quantitative composition (Diamante & Umemoto, 2015).…”

Section: Introductionmentioning

confidence: 99%

Raspberry pulp pasteurization: Computational fluid dynamics modeling and experimental validation of color and bioactive compound retention

Badin

Augusto

Quevedo

et al. 2022

J Food Process Engineering

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This work evaluated the heat transfer, fluid flow, and different reactions that occur during the pasteurization of raspberry pulp. The pulp was packed in glass jars and thermal processing was conducted by immersion in a water bath. The process was evaluated by multiphysics modeling, with the aim of determining the temperature distribution, flow pattern, the slowest heating zone (SHZ) location, the microbial inactivation, and the quality changes taking place during processing. In order to simulate the process accurately, a model was developed using experimentally measured product and heat transfer properties (density, thermal expansion, specific heat, thermal conductivity, apparent viscosity, and convective heat transfer coefficient) and kinetics of thermal degradation of quality parameters (color, anthocyanin, and ascorbic acid). The model was successfully validated against experimental measurements of both temperature and quality losses. After validation, the model was used to design and evaluate equivalent thermal processing conditions. Improved processes were identified that minimized the changes of color and the bioactive compounds, while maintaining product safety and stability. Practical Applications Thermal processing of raspberries may induce several physicochemical changes that impair their sensorial properties, and may reduce the content of nutrients and bioactive compounds. Hence, the design and optimization of heat treatments is a key tool to guarantee safety while, at the same time, minimizing detrimental side effects which involve a loss of quality. In this investigation, we assessed the actual thermo‐physical properties of raspberry pulp and the system heat transfer coefficients. Then, we developed a CFD model to predict the temperature and velocity transient profiles, the location of the SHZ, and the quality changes occurring in raspberry pulp during pasteurization. The findings of this study could be useful to food processors for optimizing pasteurization conditions in order to obtain safe and high‐quality raspberry pulp preserves, as well as for reducing processing energy requirements.

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Photothermal Heating of Au Nanorods and Nanospheres: Temperature Characteristics and Strength of Convective Forces

et al. 2023

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Heating of liquid foods in cans: Effects of can geometry, orientation, and food rheology

Cited by 9 publications

References 43 publications

Silver–Gold Bimetallic Alloy versus Core–Shell Nanoparticles: Implications for Plasmonic Enhancement and Photothermal Applications

Silver–Gold Bimetallic Alloy versus Core–Shell Nanoparticles: Implications for Plasmonic Enhancement and Photothermal Applications

Raspberry pulp pasteurization: Computational fluid dynamics modeling and experimental validation of color and bioactive compound retention

Photothermal Heating of Au Nanorods and Nanospheres: Temperature Characteristics and Strength of Convective Forces

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