کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
224668 | 464455 | 2010 | 8 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Simulation of heat transfer for solid–liquid food mixtures in cans and model validation under pasteurization conditions Simulation of heat transfer for solid–liquid food mixtures in cans and model validation under pasteurization conditions](/preview/png/224668.png)
During processing of canned mixtures of solid–liquid foods, conduction and convection occur simultaneously. The literature lacks in a complete simulation study where a large number of solids are dispersed in the liquid phase, e.g. canned peas. Therefore, the objectives of this study were to determine temperature changes inside a can containing solid–liquid food mixtures. For this purpose, dispersed stationary solids (canned peas in water) in a 2D (axi-symmetrical) configuration were applied. Ansys V11 (Ansys Inc., Canonsburg, PA) was used to solve continuity, energy and momentum equations. For experiments, canned pea samples were prepared in 500 g cans, and heating process was conducted in a retort under pasteurization conditions at ≈98 °C. Temperature changes were measured using needle type thermocouples, and simulation results were validated against experimental data. This study is expected to be a significant contribution to the literature for further optimization studies and to form basis of an industrial project to improve canning process of solid–liquid mixtures.
Journal: Journal of Food Engineering - Volume 97, Issue 4, April 2010, Pages 449–456