Computational Fluid Dynamics Analysis of Viscosity Influence on Thermal In-Package Liquid Food Process
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Pedro Esteves Duarte Augusto
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.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Articles in the same Issue
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- Study on Postharvest Physico-Mechanical and Aerodynamic Properties of Mungbean [Vigna radiate (L.) Wilczek] Seeds
- Numerical Investigation on the Effect of Uncertainty in Thermal Diffusivity on Thermal Process Lethality of Canned Foods
- Optimization of Ultrahigh Pressure Extraction of Momordicosides from Bitter Melon
- Galacto-oligosaccharides Production Using Permeabilized Cells of Kluyveromyces marxianus
- Relationships between Moisture Content and Physical Properties of Korean Honeys
- Colour Characteristics and Overall Acceptability of Fibre Enriched Biscuits: A Response Surface Approach
- Evaluation of Two Mathematical Models Applied to Soybean Hydration
- Mathematical Modelling of Thin Layer Sun and Solar Drying of Cassava Chips
- Effect of Wine Properties and Operating Mode upon Mass Transfer in Micro-Oxygenation
- Selection of Adsorbents and Determination of Parameters for the Separation of Glucose, Fructose, Sucrose and Fructooligosaccharides
- Response Surface Methodology for Studying the Effects of Feed Moisture and Ingredient Variations on the Chemical Composition and Appearance of Extruded Sorghum-Groundnut-Cowpea Blends
- In Vitro Binding of Bile Salts by Different Insoluble Dietary Fiber Extracted from Brewers' Spent Grain
- Effects of Drying Parameters on the Drying Kinetics of Fermented Ground Cassava Using a Rotary Dryer
- Storage Stability of Kerman Pistachio Nuts (Pistacia vera L.)
- Computational Fluid Dynamics Analysis of Viscosity Influence on Thermal In-Package Liquid Food Process
- Experimental Validation of Hybrid Photovoltaic-Thermal (PV/T) Greenhouse Dryer under Forced Mode
- Critical Review
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