Investigation of influence of container geometry and starch concentration on thermal treated in-package food models by means of Computational Fluid Dynamics (CFD)

Rinaldi, Massimiliano; Malavasi, Matteo; Cordioli, Matteo; Barbanti, Davide

doi:10.1016/j.fbp.2017.12.003

Cited by 16 publications

(16 citation statements)

References 14 publications

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“…Several investigators have also explored other geometrical shapes such as horizontal cylinders, food pouches, brick shaped containers, and so forth (Augusto & Cristianini, 2012;Ghani et al, 2001aGhani et al, , 2001b) that require three-dimensional (3D) analysis. In a recent study, Rinaldi, Malavasi, Cordioli, and Barbanti (2018) point, this study endeavors to elucidate the effects of the shape of the food can (cylindrical versus elliptical) and orientation (vertical versus horizontal with in between inclinations) on the heating characteristics of non-Newtonian liquid foodstuffs. On this count, the present work can be seen as complimenting that reported in the literature (Kannan & Sandaka, 2008;Neeharika et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…Several investigators have also explored other geometrical shapes such as horizontal cylinders, food pouches, brick shaped containers, and so forth (Augusto & Cristianini, 2012; Ghani et al, 2001a, 2001b) that require three‐dimensional (3D) analysis. In a recent study, Rinaldi, Malavasi, Cordioli, and Barbanti (2018) investigated circular, hexagonal, square, and flared cylindrical geometries to compare heat transfer characteristics in the context of thermal sterilization processes. However, it is not yet possible to completely delineate the role of can geometry or of the thermophysical properties of the model food systems in these applications.…”

Section: Introductionmentioning

confidence: 99%

“…(Abdul Augusto & Cristianini, 2012) that require 3D analysis. In a recent study, Rinaldi et al (2018) investigated circular, hexagonal, square and flared cylindrical geometries to compare heat transfer characteristics in the context of thermal sterilization processes. However, it is not yet possible to completely delineate the role of can geometry or of the thermo-physical properties of the model food systems in these applications.…”

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confidence: 99%

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

Borah

Gupta

Mishra

et al. 2020

J Food Process Engineering

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HAL is a multi-disciplinary open access archive for the deposit and dissemination of scientific research documents, whether they are published or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers. L'archive ouverte pluridisciplinaire HAL, est destinée au dépôt et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d'enseignement et de recherche français ou étrangers, des laboratoires publics ou privés.

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Section: Introductionmentioning

confidence: 99%

“…Several investigators have also explored other geometrical shapes such as horizontal cylinders, food pouches, brick shaped containers, and so forth (Augusto & Cristianini, 2012; Ghani et al, 2001a, 2001b) that require three‐dimensional (3D) analysis. In a recent study, Rinaldi, Malavasi, Cordioli, and Barbanti (2018) investigated circular, hexagonal, square, and flared cylindrical geometries to compare heat transfer characteristics in the context of thermal sterilization processes. However, it is not yet possible to completely delineate the role of can geometry or of the thermophysical properties of the model food systems in these applications.…”

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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

Borah

Gupta

Mishra

et al. 2020

J Food Process Engineering

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“…As reported in the open literature, the position of the slowest cooling zone is usually located at 75 % to 80 % of the container height. However, by increasing the fluid viscosity, the slowest cooling zone tends to be near the geometric center [15,16]. Looking at the literature result and considering the viscosity for the lower shear rate values reported in Fig.…”

Section: Food Products and Containersmentioning

confidence: 77%

Assessment of the volume and material container influence on juice cooling process

Suman

Zanini²,

Friso³

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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The quality of bottled beverages depends on the thermal process they undergo during the bottling process. The thermal history of the bottled beverage impacts the conservation of the product itself indeed. The temperature variation is related to specific aspects, such as the thermophysical properties, the heat exchange regime, and the possible simultaneous presence of more phases in the beverage itself. For instance, the behavior of the fluid inside the container might change according to the percentage of solid phases (e.g., pulp for juices). The present work addresses the cooling process on a processing line for beverage containers. This process aims to reduce the fluid temperature to preserve organoleptic characteristics and allows a stable and safe storage phase. The analysis has been carried out with a purpose-designed test bench to mimic the cooling process. Two juices with different percentages of solids (15 % and 50 %) are investigated for two container volumes (250 ml and 330 ml) and two container materials (glass and aluminum). The results show the influence of the pulp content on the cooling performance. The changes in the heat transfer performance determine different outlet temperature values and a different sensitivity to the container characteristics.

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“…Rinaldi et al. (2018) used CFD technology to study the influence of jar geometry and starch on heat transfer and fluid flow in food models.Soleymani Serami et al (2020) develop a CFD model for predicting the temperature profile and determine the slowest heating zone in the thermal processing of Fesenjan stew. Soleymani Serami et al (2020) established a CFD model of the particle cooling and drying system pipeline to measure the physical properties of particles and air and determined the solid volume fraction and particle distribution.…”

Section: Introductionmentioning

confidence: 99%

Multi‐objective optimization of cane sugar continuous crystallization system design based on computational fluid dynamics

Meng

Chen

Liu

et al. 2021

J. Food Process. Preserv.

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This work focused on improving circulation and mixing of the massecuite and reducing the energy loss in the cane sugar continuous crystallization system. The developed Computational Fluid Dynamics (CFD) model is based on the continuous crystallization system of a sugarcane mill in Guangxi, China and verified with the actual operation data. The calculated entropy production and pressure drop of the system are used as indices for assessing the performance of the system. Next, 350 CFD simulations are conducted in the parametric experiment platform with 9 parameters and produces a collection of data. Then based on the CFD data set, the data‐driven model is employed for regression of the relations between key parameters and indices. The implemented data‐driven model is used for Non‐dominated Sorting Genetic Algorithm (NSGA‐II) to obtain the optimal result of Pareto frontier. CFD simulation with the optimized parameters reduces entropy by 9.76% and reduces pressure drop by 11.52%. Novelty impact statement Multi‐objective optimization of cane sugar continuous crystallization system is performed. The entropy is reduced by 9.76% and the pressure drop is reduced up to 11.52%. The proposed method show the good applicability.

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Investigation of influence of container geometry and starch concentration on thermal treated in-package food models by means of Computational Fluid Dynamics (CFD)

Cited by 16 publications

References 14 publications

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

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

Assessment of the volume and material container influence on juice cooling process

Multi‐objective optimization of cane sugar continuous crystallization system design based on computational fluid dynamics

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