Numerical Simulation of Packed Liquid Food Thermal Process Using Computational Fluid Dynamics (CFD)

2011 ◽  
Vol 7 (4) ◽  
Author(s):  
Pedro Esteves Duarte Augusto ◽  
Marcelo Cristianini
Keyword(s):  
Fluid Dynamics ◽  
Computational Fluid Dynamics ◽  
Thermal Processing ◽  
Food Preservation ◽  
Liquid Food ◽  
Heating And Cooling ◽  
Fluid Behavior ◽  
Liquid Model ◽  
Computational Fluid Dynamics Cfd ◽  
Experimental Processing

Thermal processing is one of the safest and most used methods of food preservation. Although the computational fluid dynamics (CFD) has been used by several authors for liquid food thermal processing evaluation, just a few studies have compared the data obtained by CFD with experiments. The present work evaluated a liquid model food pasteurization in two commercial bottles using CFD. The model validation was carried out by comparing the obtained thermal profile with experimental data. The fluid behavior during heating and cooling was detailed. The data obtained using CFD described well the experimental processing, which suggest the possibility of using CFD for temperature profile evaluation in thermal processing of packaged convective foods.

Evaluation of Geometric Symmetry Condition in Numerical Simulations of Thermal Process of Packed Liquid Food by Computational Fluid Dynamics (CFD)

2010 ◽  
Vol 6 (5) ◽  
Author(s):  
Pedro Esteves Duarte Augusto ◽  
Marcelo Cristianini
Keyword(s):  
Fluid Dynamics ◽  
Computational Fluid Dynamics ◽  
Numerical Simulations ◽  
Thermal Process ◽  
Computational Effort ◽  
Food Preservation ◽  
Liquid Food ◽  
Cfd Simulations ◽  
Geometric Symmetry ◽  
Computational Fluid Dynamics Cfd

The growing demand for safer food and better nutritional and sensory quality creates the need for a better understanding of the processes involved in food production. Computational fluid dynamics (CFD) has been used by several authors for a better understanding of liquid food thermal process, one of the safest and most frequently used methods for food preservation. This study evaluated the condition of geometric symmetry used in numerical simulations of thermal process of packed liquid food via CFD. The analysis of temperature profiles obtained experimentally and through models built on 1/1, 1/4, 1/8, 1/16 and 1/32 of package geometry showed good correlation with the CFD simulations. The results indicate that the axial symmetry of the bottles allows the use of smaller models, which saves computational effort.

Numerical Analysis of Direct Type Greenhouse Dryer

2017 ◽  
Author(s):  
Vishal Gupta ◽  
Abhishek Sharma ◽  
Khushboo Sabharwal Gupta
Keyword(s):  
Fluid Dynamics ◽  
Computational Fluid Dynamics ◽  
High Temperature ◽  
Food Preservation ◽  
Agricultural Produce ◽  
Drying Techniques ◽  
Computational Fluid Dynamics Cfd ◽  
Short Span ◽  
Air Circulation ◽  
Local Parameters

For food preservation, drying techniques is most widely used. Earlier drying was done openly in sun. But now with increased awareness, drying of agricultural produce is done with care. Greenhouse dryers are being mostly used. Good greenhouse dryers are considered one which can dry products in short span of time. For obtaining good quantity of dried products, the design of greenhouse dryer should be such that the air circulation is good and high temperature can be achieved near the crops. In present work, Computational Fluid Dynamics (CFD) approach has been used to visualize the air flow pattern and temperature distribution near the crops i.e., inside the direct type greenhouse dryer. Experimentally obtained data has been used as boundary conditions and numerically obtained results are helpful in understanding local parameters which cannot be found out experimentally.

Computational Fluid Dynamics Analysis of Viscosity Influence on Thermal In-Package Liquid Food Process

2010 ◽  
Vol 6 (6) ◽  
Author(s):  
Pedro Esteves Duarte Augusto ◽  
Marcelo Cristianini
Keyword(s):  
Fluid Dynamics ◽  
Computational Fluid Dynamics ◽  
Thermal Process ◽  
Food Preservation ◽  
Process Efficiency ◽  
Liquid Food ◽  
Rheological Characterization ◽  
Water Properties ◽  
Computational Fluid Dynamics Analysis ◽  
Water Viscosity

Food processes must ensure safety and high-quality products for a growing demand consumer creating needs for its better unit operations knowledge. Computational fluid dynamics (CFD) have been widely used to better understand food thermal processes, one of the safest and most frequently used methods for food preservation. Fluid heating in enclosures is a complex phenomenon, which must be better understood. Although the relative convection importance at thermal liquid food process was recently evaluated trough CFD, viscosity influence as well as critical viscosity when a fluid behaves as a solid, has still not been evaluated. The present work has aimed to assess viscosity influence on thermal process lethality of in-package liquid food Typical thermal in-package process efficiency was compared by temperature profiles and mass average sterilization values (Fm) for model fluids with thermo-physical water properties and viscosities, varying from 0.1 to 106 times the water viscosity. It was evaluated, as well, a hypothetical solid with the same thermo-physical water properties. The sterilization process values have become lower when viscosity is increased until a critical value. From this found value, between 105 to 106 times higher than water viscosity, fluid behaves similar to a solid. Some typical foods whose rheological behavior is similar to those values were presented. Obtained results have confirmed that even fluid food can behave as solids during thermal process, once the heat transfer is carried out by conduction. The obtained results will contribute to thermal process design and evaluation and demonstrate the importance of rheological characterization and convection in fluid food thermal process.

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.

scholarly journals Computational fluid dynamics evaluation of liquid food thermal process in a brick shaped package

2012 ◽  
Vol 32 (1) ◽  
pp. 134-141 ◽  
Author(s):  
Pedro Esteves Duarte Augusto ◽  
Marcelo Cristianini
Keyword(s):  
Fluid Dynamics ◽  
Computational Fluid Dynamics ◽  
Thermal Process ◽  
Food Preservation ◽  
Thermal Processes ◽  
Rheological Characterization ◽  
Unit Operations ◽  
Liquid Foods ◽  
Computational Fluid Dynamics Cfd ◽  
Food Processes

Food processes must ensure safety and high-quality products for a growing demand consumer creating the need for better knowledge of its unit operations. The Computational Fluid Dynamics (CFD) has been widely used for better understanding the food thermal processes, and it is one of the safest and most frequently used methods for food preservation. However, there is no single study in the literature describing thermal process of liquid foods in a brick shaped package. The present study evaluated such process and the influence of its orientation on the process lethality. It demonstrated the potential of using CFD to evaluate thermal processes of liquid foods and the importance of rheological characterization and convection in thermal processing of liquid foods. It also showed that packaging orientation does not result in different sterilization values during thermal process of the evaluated fluids in the brick shaped package.

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