Simulation of heat transfer for solid–liquid food mixtures in cans and model validation under pasteurization conditions

Kızıltaş, Selin; Erdoğdu, Ferruh; Palazoğlu, T. Koray

doi:10.1016/j.jfoodeng.2009.10.042

Cited by 57 publications

(43 citation statements)

References 32 publications

(31 reference statements)

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“…; Kiziltaş et al . ). This was especially significant at the initial stages of heating to solve the momentum equations for the correct velocity profiles (Ghani et al .…”

Section: Methodsmentioning

confidence: 97%

“…() and Kiziltaş et al . (). A no‐slip condition was applied at the outer boundaries to solve the momentum equations with a constant temperature thermal boundary condition.…”

Section: Methodsmentioning

confidence: 97%

“…Because the oscillations did not continue, application of a turbulent flow mode was not required and the oscillations that did occur were disregarded (Kiziltaş et al . ). These assumptions for the boundary condition effects were previously validated by Erdoğdu et al .…”

Section: Methodsmentioning

confidence: 97%

“…() and Kiziltaş et al . () neglected the effect of headspace (less than 5% in volume) without any significant impact on the simulated results. 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.…”

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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“…; Kiziltaş et al . ). This was especially significant at the initial stages of heating to solve the momentum equations for the correct velocity profiles (Ghani et al .…”

Section: Methodsmentioning

confidence: 97%

“…() and Kiziltaş et al . (). A no‐slip condition was applied at the outer boundaries to solve the momentum equations with a constant temperature thermal boundary condition.…”

Section: Methodsmentioning

confidence: 97%

Section: Methodsmentioning

confidence: 97%

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

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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“…Thermal sterilization process has been widely used as a method of preservation for some products such as tuna fish, vegetables *Corresponding author. Email: grajales@uaslp.mx -Journal of Food, 2014http://dx.doi.org/10.1080/19476337.2014 and pates (Garrote, Silva, Roa, & Bertone, 2006;Kızıltas, Erdogdu, & Palazoglu, 2010;Plazl, Lakner, & Koloini, 2006) because the high heat destroys microorganisms and inactivates enzymes to preserve the safety and quality of the food. The heat transfer during thermal processing of a food has been directly related to the type of food and sterilization method.…”

Section: Introductionmentioning

confidence: 99%

Experimental and simulated thermal properties and process time for canned escamoles (Liometopum apiculatum) under sterilization conditions

Ruiz-Cabrera

Anda-Salazar

González‐García

et al. 2014

CyTA - Journal of Food

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CFD simulation and experimental validation of in‐container thermal processing in Fesenjan stew

Serami

Ramezan

Khashehchi

2020

Food Science & Nutrition

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The purpose of the study was to develop and validate the CFD model for predicting temperature profile and determine the slowest heating zone (SHZ) during the thermal processing of Fesenjan stew. The temperature profile was recorded experimentally at a point where it was predicted to be the SHZ. The results showed that the SHZ was located at the geometric center of the containers, and the temperature reached 120.3 °C. The average temperatures of experiment versus predicted temperatures at the same positions, no significant difference were observed (p < .01). The RMSE calculation showed good agreement between simulation and experimental data (RMSE = 1.36). The container geometrical center F0 was measured 17.68 min and indicated that an additional process was applied. An 11.5 min reduction in holding time was estimated to optimize the process since the F0 of some meat and sauce‐based food is about 6–7.65 min.

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Simulation of heat transfer for solid–liquid food mixtures in cans and model validation under pasteurization conditions

Cited by 57 publications

References 32 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

Experimental and simulated thermal properties and process time for canned escamoles (Liometopum apiculatum) under sterilization conditions

CFD simulation and experimental validation of in‐container thermal processing in Fesenjan stew

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