The Finite Element Method in Thermal Processing of Foods

Naveh, D.; Kopelman, I. J.; Pflug, I. J.

doi:10.1111/j.1365-2621.1983.tb09167.x

Cited by 62 publications

(22 citation statements)

References 12 publications

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“…Further, the slowest heating zone is not fixed at one location (Kumar et al, 1990;Ghani et al, 2002a). For this reason, mathematical modeling approach has been extensively applied to predict the temperature patterns in the thermal sterilization process (Datta & Teixeira, 1987, 1988 Ghani, 2004;Naveh, Kopelman, & Pflug, 1983;Nicolai, Verboven, Scheerlinck, & De Baerdemacker, 1998;Teixeira, Dixon, Zahradnik, & Zinsmeister, 1969).…”

Section: Background and Scopementioning

confidence: 99%

CFD studies on natural convective heating of canned food in conical and cylindrical containers

Varma

Kannan

2006

Journal of Food Engineering

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Section: Background and Scopementioning

confidence: 99%

CFD studies on natural convective heating of canned food in conical and cylindrical containers

Varma

Kannan

2006

Journal of Food Engineering

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“…Further, the SHZ was found to keep moving during the heating process (Ghani et al 2002c). For this reason, mathematical modeling approach has been extensively applied to predict the temperature patterns in the thermal sterilization process (Teixeira et al 1969;Naveh et al 1983;Teixeira 1987, 1988;Nicolai et al 1998;Farid and Ghani 2004). Many CFD investigations have been reported in the past decade on thermal sterilization processes, e.g., Ghani et al (1999Ghani et al ( , 2002a, Kannan (2005, 2006), and Kannan and Gourisankar (2008).…”

Section: Introductionmentioning

confidence: 99%

Quantifying Enhancement in Heat Transfer Due to Natural Convection During Canned Food Thermal Sterilization in a Still Retort

Koribilli

Kannan

Varadhan

2009

Food Bioprocess Technol

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Thermal sterilization of canned viscous liquid foods using saturated steam is enabled by natural convective heat transfer. However, the governing equations for two-dimensional convective heat transfer may be only rigorously solved by numerical calculations. On the other hand, if conduction is assumed to be the only mode of heat transfer, the thermal sterilization problem has analytical solutions for simple boundary conditions. However, the conduction model may not be appropriate in describing thermal sterilization of even viscous liquid foods and may cause considerable error in the prediction of the important parameters such as slowest heating zone (SHZ) temperature and lethality. The longer time for sterilization recommended by the conduction model may lead to overprocessing and an unacceptable food product. The objective of this work is to quantify the faster temperature rise in the food can due to natural convection when compared to the temperature rise obtained by only conductive heating. The consequent enhancement in lethalities is also reported. In addition, this work's objective is to investigate how quickly the natural convective heat transfer effects begin to dominate over the solely conduction heating mode. The volume-averaged temperature as well as the SHZ temperature variations with time was calculated for the convection-augmented mode using computational fluid dynamics (CFD) simulations. Lethality values were then calculated based on volumeaveraged temperature as well as the SHZ temperature. Food cans of different aspect ratios and food medium thermal conductivities are considered in this analysis. For the food system investigated, the critical Fourier number at which the transition to convection-augmented mode of heat transfer occurred is identified and explained from scaling considerations. In the conduction-dominated mode, it was possible to use analytical solutions to predict the volumeaveraged and SHZ temperatures of the liquid food undergoing thermal sterilization. The Nusselt number correlation developed by Kannan and Gourisankar (2008) was used in the lumped parameter transient heat transfer model to predict the volume-averaged temperatures in the convection-dominated region. The volume-averaged temperatures from this approach were found to be in good agreement with the CFD simulation results. The time predicted for the SHZ to reach the minimum sterilization temperature was significantly lower when convective heating was also considered. The volume-averaged temperature and SHZ temperature enabled an estimation of overall sterility levels attained and minimum sterility levels prevalent inside the can, respectively. Even though the volume-averaged temperature increase due to convection was only about 10 K, the resulting accumulated lethality values were higher by an order of magnitude. The increase in SHZ temperatures was much higher in the convectionaugmented mode, and consequently greater integrated lethalities were attained. The simple conduction model that is amenable to analytical solution...

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“…1, No. 4 (2007) predict the temperature patterns in the thermal sterilization process (Naveh, Kopelman and Pflug, 1983;Datta and Teixeira 1987;Nicolai et al 1998; Marra and Romano, 2003;Ghani and Farid 2004). Even in the relatively simpler conductive heat transfer study using wireless temperature sensors, Marra and Romano (2003) observed that the sensor presence, location and size relative to the can dimensions influenced the estimated cold spot temperature evolution and sterility values.…”

Section: Background and Scopementioning

confidence: 99%

Estimation of Energy Consumption In Thermal Sterilization of Canned Liquid Foods in Still Retorts

Kannan

Koribilli

2007

Engineering Applications of Computational Fluid Mechanics

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Thermal sterilization of canned liquid foods using saturated steam is dominated by natural convective heat transfer. The temperature in the can is strongly influenced by the velocity patterns and varies both with position and time thereby making estimations of heat transfer rates and energy consumption difficult. Computational Fluid Dynamics (CFD) simulations are carried out to determine the temperature-time history in cans of different aspect ratios and food media thermal conductivities. Correlations are developed for the variation of the volume averaged temperature and heat transfer flux with time during different phases of the heating period. Integrating the heat transfer expressions over the entire duration of the heating period, closed form solutions of energy consumption are developed. These expressions for heat transfer rate and energy consumption may be incorporated into various process design, operation and optimization strategies in batch still retort operations.

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The Finite Element Method in Thermal Processing of Foods

Cited by 62 publications

References 12 publications

CFD studies on natural convective heating of canned food in conical and cylindrical containers

CFD studies on natural convective heating of canned food in conical and cylindrical containers

Quantifying Enhancement in Heat Transfer Due to Natural Convection During Canned Food Thermal Sterilization in a Still Retort

Estimation of Energy Consumption In Thermal Sterilization of Canned Liquid Foods in Still Retorts

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