Three-Dimensional CFD Simulation of a “Steam Water Spray” Retort Process for Food Vegetable Products
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David Mosna
Abstract
This work aims at simulating a retort sterilization process of flexible packaging, performed in autoclave. ANSYS CFD© software has been used in this study to simulate the heat transfer inside the retort chamber. Flexible packaging filled with a pumpkin soup has been modelled. Three-dimensional (3D) geometrical configuration of the equipment has been designed and then simulated to evaluate the sterilization level achieved by each packaging inside the retort chamber. In particular, the internal temperature of the product situated in the cold spot of the chamber has been monitored during 5 min of the process (after reaching 85°C inside the product) in order to monitor the time/temperature trend. Experimental tests have been finally performed to validate the simulation model of heat exchange. The sterilization process takes place in a retort chamber by means of “overheated water sprayed” at 403 K and a pressure of 5 atm. Results show a good agreement between the simulated results and the real retort process and confirm the potential value of the simulation model to evaluate the process performance.
Nomenclature
- Symbol
Property
Unit
- ρ
Density
kg/m3
- t
Time
s
- U
Vector of velocity
m/s
- p
Static pressure
kg/(m s2)
- τ
Molecular stress tensor
kg/(m s2)
- SM
Momentum source
kg/(m2 s2)
- δ
Kronecker delta function
- μ
Dynamic viscosity
kg/(m s)
- T
Static temperature
K
- htot
Specific total enthalpy
m2/s2
- k
Thermal conductivity
W/(m K)
References
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©2015 by De Gruyter
Artikel in diesem Heft
- Frontmatter
- Selected Papers from MAS2014 Workshop
- Special Section “Selected papers from the workshop on Modeling and Simulation of Food Processing and Operations of the MAS 2014 conference (Bordeaux, September 10–12, 2014)”
- Three-Dimensional CFD Simulation of a “Steam Water Spray” Retort Process for Food Vegetable Products
- Temperature Analysis of the Water Supply System of a Dairy Company by Means of a Simulation Model
- Multi-Product Inventory-Routing Problem in the Supermarket Distribution Industry
- Decision Support System, Based on the Paradigm of the Petri Nets, for the Design and Operation of a Dairy Plant
- Critical Reviews
- Rice: Parboiling and Milling Properties
- A Review of Drying Processes in the Production of Pumpkin Powder
- Original Research Articles
- Modelling of Changes in Postharvest Quality Parameters of Stored Carrots Subjected to Pre- and Postharvest Treatments
- Evaluation of Viscosity of Non-Newtonian Liquid Foods with a Flow Tube Instrument
- Characterization of Pyrolysis Products Obtained from Desmodesmus sp. Cultivated in Anaerobic Digested Effluents (DADE)
- The Effects of Nano-SiO2 on Mechanical, Barrier, and Moisture Sorption Isotherm Models of Novel Soluble Soybean Polysaccharide Films
- Adsorption and Desorption Studies of Anthocyanins from Black Peanut Skins on Macroporous Resins
- Convective Air Drying Characteristics and Qualities of Non-fried Instant Noodles
- Microwave-Assisted Extraction of Trigona Propolis: The Effects of Processing Parameters
Artikel in diesem Heft
- Frontmatter
- Selected Papers from MAS2014 Workshop
- Special Section “Selected papers from the workshop on Modeling and Simulation of Food Processing and Operations of the MAS 2014 conference (Bordeaux, September 10–12, 2014)”
- Three-Dimensional CFD Simulation of a “Steam Water Spray” Retort Process for Food Vegetable Products
- Temperature Analysis of the Water Supply System of a Dairy Company by Means of a Simulation Model
- Multi-Product Inventory-Routing Problem in the Supermarket Distribution Industry
- Decision Support System, Based on the Paradigm of the Petri Nets, for the Design and Operation of a Dairy Plant
- Critical Reviews
- Rice: Parboiling and Milling Properties
- A Review of Drying Processes in the Production of Pumpkin Powder
- Original Research Articles
- Modelling of Changes in Postharvest Quality Parameters of Stored Carrots Subjected to Pre- and Postharvest Treatments
- Evaluation of Viscosity of Non-Newtonian Liquid Foods with a Flow Tube Instrument
- Characterization of Pyrolysis Products Obtained from Desmodesmus sp. Cultivated in Anaerobic Digested Effluents (DADE)
- The Effects of Nano-SiO2 on Mechanical, Barrier, and Moisture Sorption Isotherm Models of Novel Soluble Soybean Polysaccharide Films
- Adsorption and Desorption Studies of Anthocyanins from Black Peanut Skins on Macroporous Resins
- Convective Air Drying Characteristics and Qualities of Non-fried Instant Noodles
- Microwave-Assisted Extraction of Trigona Propolis: The Effects of Processing Parameters
