Numerical simulation of conductive heat transfer in canned celery stew and retort program adjustment by computational fluid dynamics (CFD)
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Arezoo Berenjforoush Azar
und
Morteza Khashehchi
Abstract
In 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.
Acknowledgments
The authors are grateful to the Hani food company in Tehran for providing experimental facilities for this study.
Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: None declared.
Employment or leadership: None declared.
Honorarium: None declared.
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
Nomenclature
- time (s)
t
- experimental temperature (°C)
Texp
- simulated temperature (°C)
Tsim
- wall temperature (°C)
Tw
- mass component
X
- volumetric component
Y
- thermal resistance coefficient (°C)
Z
- density (kg/m3)
ρ
- computational fluids dynamics
CFD
- special heat (kJ/kg °C)
Cp
- sterilization value (s)
F0
- special total enthalpy (J/kg)
htotal
- thermal conductivity (W/m °C)
λ, k
- root mean square error
RMSE
- internal energy source(J)
SE
- temperature (°K)
T
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Artikel in diesem Heft
- Articles
- Comparison of different drying methods on Chinese yam: changes in physicochemical properties, bioactive components, antioxidant properties and microstructure
- Antioxidant and in vitro digestion property of black rice (Oryza sativa L.): a comparison study between whole grain and rice bran
- Process for production of microencapsulated anthocyanin pigments from Rosa pimpinellifolia L. fruits: optimization of aqueous two-phase extraction, microencapsulation by spray and freeze-drying, and storage stability evaluation
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- Impact of octenyl succinic anhydride (OSA) modified starch on the particle size distribution and rheological properties of xanthan gum in aqueous solutions
- Isolation, screening, identification and tolerance of yeast in cherry wine lees
- Numerical simulation of conductive heat transfer in canned celery stew and retort program adjustment by computational fluid dynamics (CFD)
- Preparation and characterization of double-coated probiotic bacteria via a fluid-bed process: a case study on Lactobacillus reuteri
