Numerical modeling of heat transfer and pasteurizing value during thermal processing of intact egg

Abbasnezhad, Behzad; Hamdami, Nasser; Monteau, Jean‐Yves; Vatankhah, Hamed

doi:10.1002/fsn3.257

Cited by 16 publications

(2 citation statements)

References 20 publications

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“…Some of the studies are carried out in other container geometry and orientation except of vertical cylindrical can, in this cases we can mention the studies of Ghani et al (2001) in the simulation of natural convection heating of a viscose carrot‐orange soup (Ghani et al, 2001). Abbasnezhad, Hamdami, Monteau, and Vatankhah (2016) simulated the pasteurizing value of intact egg during thermal processing and concluded that the location of air cells had an important role in temperature distribution and consequently the location of SHZ (Abbasnezhad et al, 2016). Albuquerque et al (2019) used an ellipsoid‐cylinder in order to predict the temperature profile, heating and cooling zone and microbial deactivation rate of a raw ground beef sample (Albuquerque et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Numerical simulation of heat and mass transfer during heating and cooling parts of canned‐green‐olive pasteurization

Jahanbakhshian

Hamdami

2021

J Food Process Engineering

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Simultaneous modeling of heat and mass transfer was applied in a cylindrical geometry through computational fluid dynamic (CFD). Two‐dimensional equations of mass, momentum and energy conservation were solved using finite elements method. The meshes were 7,882 triangular elements where 1,056 of them were in boundaries. The simulation was solved for a metal can filled with olives (Conservolea CV) and a 6% acid‐brine. Constant thermophysical properties of fluid remained static over the processing period except for the viscosity (temperature dependent) and density (in buoyancy term). The comparison criteria, between the predicted and experimental figures, using to evaluate goodness of fit, namely the coefficient of correlation (r = .9933) and the root mean square error (RMSE = 3.6555) indicated that the model was valid. The warm‐low‐density fluid ascended through a thin boundary layer and exchanging the heat, at the top of the can, where it flowed downward through the pores between the olives. This natural convection displaced the Slowest Heating Zone (SHZ) towards the bottom of the can, and eventually stayed in a region that was about 10 ± 15% of the can height from the bottom. The inactivation time for the most‐heat‐resistant fungus (Monascus rubber) during the thermal processing of green olives at 100°C was 600 s based on SHZ. A comparison between heat transfer by conduction and conduction–convection showed that the rate of heat transfer in conduction–convection was much more than conduction, also the SHZ in conduction was displaced towards the top of the can. Practical Applications Comsol Multiphysic, was used in this research in order to predict temperature profile in olive pasteurized in a metal can so that the accurate location of cold point was evaluated and the process time can then be controlled to reduce overheating and nutritional reduction or under heating and safety problems. As the model was validated, all the model results would be accurate to use so that velocity pattern of the fluid was extracted and different assumptions of heat conduction also were considered. The importance of pasteurization in different industries and the significance of reducing energy consumption, reveal our research importance because the calculated‐process time was much lower than what is currently used in industry.

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Section: Introductionmentioning

confidence: 99%

Numerical simulation of heat and mass transfer during heating and cooling parts of canned‐green‐olive pasteurization

Jahanbakhshian

Hamdami

2021

J Food Process Engineering

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“…The result shows that the encapsulation of AA in EY-based microcapsules significantly reduced the loss of AA exposed to the moist heat. The moisture heat resistance of the microcapsules could be due to the fact that EY contained a high content of lipids, which gave the microcapsule a better insulating property against the transfer of high thermal moisture from the environment into the microcapsules [ 16 , 35 , 36 ]. In addition, the result showed that further increasing the encapsulation ratio of EY to AA from 50/50 did not significantly improve moist heat resistance of AA.…”

Section: Resultsmentioning

confidence: 99%

Improvement of Moist Heat Resistance of Ascorbic Acid through Encapsulation in Egg Yolk–Chitosan Composite: Application for Production of Highly Nutritious Shrimp Feed Pellets

Jaroensaensuai

Wongsasulak

Yoovidhya

et al. 2022

Animals

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Egg yolk (EY) is an excellent supplement for aquatic animals and has good technofunctionality. Ascorbic acid (AA) is a potent bioactive substance and is essentially added to shrimp feed; however, it is drastically lost in both feed processing and in rearing environments. In this study, AA was microencapsulated in an EY–chitosan (CS) composite. The encapsulated vitamin was then mixed into a shrimp feed mixture to form pelleted feed via twin-screw extrusion. The effects of the EY/AA ratio and the amount of CS on moist heat resistance, production yield, encapsulation efficiency (EE), and morphology of microcapsules were investigated. The molecular interaction of the microcapsule components was analyzed by FTIR. The size and size distribution of the microcapsules were determined using a laser diffraction analyzer. The microstructure was evaluated by SEM. The physical properties of the microcapsule-fortified pelleted feed were determined. The AA retention at each step of feed processing and during exposure to seawater was evaluated. The results showed that the microcapsules had a spherical shape with an average diameter of ~6.0 μm. Decreasing the EY/AA ratio significantly improved the production yield, EE, and morphology of the microcapsules. EY proved to be the key component for moist heat resistance, while CS majorly improved the production yield, EE, and morphology of the microcapsules. The microcapsules showed no adverse impact on feed properties. The loss of AA in food processing and seawater was remarkably improved. The final content of the encapsulated AA remaining in shrimp feed was 16-fold higher than that of the unencapsulated AA.

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Portable Flexible Spherical Origami Joule‐Heaters with Aerogel

Chan,

Zhong,

et al. 2024

Adv Materials Inter

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Trending portable smart devices are providing great convenience to the daily life. Thermal conductivity is efficient for contact heat transfer. Unfortunately, existing rigid surfaces can hardly heat objects in arbitrary shapes. Herein, a flexible origami‐structure heater fabricated by scalable laser manufacturing with temperature feedback control is proposed. The thin film origami heater is designed as a pair of semispherical origami patterns, which can conform to the curved surface of food samples more effectively. Therefore, the heat conducting area is increased to generate a fast and even heating profile to the surface of the food samples. The outer aerogel provides high thermal insulation to prevent heat dissipation in the environment. As proof of concept, the heating device can cook quail eggs within 3 minutes at a constant temperature of 100 °C. The power consumption of this heater is as low as 18 W, which standard portable chargers can power. This work significantly promotes the usability of portable heaters for cooking spherical objects, providing more conveniences during outdoor hiking and even in outer space where water‐boiling is impossible without atmosphere and gravity.

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Numerical modeling of heat transfer and pasteurizing value during thermal processing of intact egg

Cited by 16 publications

References 20 publications

Numerical simulation of heat and mass transfer during heating and cooling parts of canned‐green‐olive pasteurization

Numerical simulation of heat and mass transfer during heating and cooling parts of canned‐green‐olive pasteurization

Improvement of Moist Heat Resistance of Ascorbic Acid through Encapsulation in Egg Yolk–Chitosan Composite: Application for Production of Highly Nutritious Shrimp Feed Pellets

Portable Flexible Spherical Origami Joule‐Heaters with Aerogel

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