Optimizing Thermal Processing of Broccoli: Model Development, Numerical Simulation, Experimental Validation

2019 ◽  
Vol 15 (11-12) ◽  
Author(s):  
Milad Pero ◽  
Hossein Kiani ◽  
Torstein Skåra ◽  
Dagbjørn Skipnes ◽  
Gholamreze Askari
Keyword(s):  
Heat Transfer ◽  
Numerical Simulation ◽  
Thermal Processing ◽  
Experimental Validation ◽  
Thermal Inactivation ◽  
Arrhenius Equation ◽  
Model Development ◽  
Process Time ◽  
Cold Spot ◽  
Conductive Heat

AbstractKinetic models describing the thermal inactivation of peroxidase and degradation of broccoli (Brassica Oleracea var. Italica) color were coupled with heat transfer equation (2D conductive heat transfer in cylindrical packed broccoli samples), and their simultaneous numerical simulation followed by experimental validation was carried out. Obtained results revealed that modeling the rate constants of the reactions with log logistic equation provides a better prediction in comparison with the most popular Arrhenius equation. It was observed that processing at temperatures lower than 80 °C is not recommended for processing of broccoli due to its adverse effect on the color of samples and considerable longer process time needed for assuring sufficient inactivation of enzyme at the cold spot. Temperatures above 80 °C were suitable for this purpose because the process time needed for inactivating peroxidase at the cold spot of sample not only affected the green color of samples negatively, but oppositely it resulted in a higher greenness than the original value.

Changes in Thermal Process Times (Bb) for Baked Beans Based on Water Hardness and Fill Temperature

1993 ◽  
Vol 56 (7) ◽  
pp. 608-611 ◽  
Author(s):  
KURT L. WIESE ◽  
E. ROGER JACKSON
Keyword(s):  
Heat Transfer ◽  
Thermal Processing ◽  
Thermal Process ◽  
Initial Temperature ◽  
Water Hardness ◽  
Heat Processing ◽  
Process Time ◽  
Brine Solution ◽  
Tomato Sauce ◽  
Navy Beans

To compare the consequences of water hardness on canning of dry beans, baked beans were prepared using water that contained 70 or 260 ppm calcium for soaking/blanching of navy beans and in the preparation of a tomato sauce for brine. Another factor examined for this project involved increasing the initial temperature of the canned beans prior to thermal processing by eliminating the cooling step after blanching. In general, if the initial temperature prior to thermal processing can be increased, the process time (Bb) is generally decreased. However, when the initial temperature of these baked beans was increased by this method, the process time increased in comparison to the time for beans that were cooled after blanching. In examining the water hardness, the beans, which had been cooled after blanching, processed with an increased CaCO3 demonstrated a decreased process time (Fo = 5.3) in comparison to those beans processed with a lower CaCO3. In one instance, the process time was decreased by 12% due to the presence of calcium possibly due to decreased gelatinization, physical restriction of swelling, reduced solubility of pectin, starch, and protein in the brine solution; consequently, these actions would increase the heat transfer in the food during thermal processing. Based on these investigations, water hardness should be considered an important parameter when performing heat-processing determinations and in the transference of heating data from one site to another.

Numerical simulation of conductive heat transfer in canned celery stew and retort program adjustment by computational fluid dynamics (CFD)

2020 ◽  
Vol 16 (9) ◽  
Author(s):  
Arezoo Berenjforoush Azar ◽  
Yousef Ramezan ◽  
Morteza Khashehchi
Keyword(s):  
Heat Transfer ◽  
Fluid Dynamics ◽  
Computational Fluid Dynamics ◽  
Thermal Processing ◽  
Conductive Heat Transfer ◽  
Heating Zone ◽  
Conductive Heat ◽  
Cfd Models ◽  
Computational Fluid Dynamics Cfd ◽  
Slowest Heating Zone

AbstractIn this study, conductive heat transfer was investigated during sterilization in the canned celery stew. A computational fluid dynamics CFD model was developed and validated to predict the temperature profiles and determine the slowest heating zone (SHZ) during the thermal processing. The temperature profile was obtained and recorded experimentally at a point where the coldest thermal point was expected. CFD models were validated against experimental data. The results of the study showed that the SHZ was located at the geometric center of the containers (x = 5.00, y = 1.42, z = 6.75 cm), and the temperature reached 119.5 °C. Root mean square error (RMSE) was calculated and showed a good fit between both methods (RMSE = 1.03). The container geometrical center F0 was estimated to be 13.19 min. For optimization of the process, according to the stew ingredients, especially meat, F0 was about 8 min. Thus, the required holding time was decreased by 5.19 min, and the retort setting was readjusted.

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