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Computational Fluid Dynamics Modeling of Canned Solid-Liquid Foods.

Padmavati, R. (2011) Computational Fluid Dynamics Modeling of Canned Solid-Liquid Foods. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Pasteurization of canned fruits is an important preservation technique used to increase the shelf life through destruction of spoilage microorganisms and inactivation of enzymes. In this study, a Computational Fluid dynamics (CFD) model was developed to investigate the temperature profiles of the pasteurization of canned pineapple slices and titbits. The simulation results were validated with the experimental measurements of temperatures. The temperature profile and slowest heating zone (SHZ) were studied in pineapple slices and titbits. In the canned pineapple slices, the SHZ was found to lie inside the pineapple slices. In contrast, for the pineapple titbits the SHZ was present at the bottom of the can. The pineapple titbits were found to achieve a rapid temperature increase owing to the increased surface area available for higher heat transfer. This finding promises the retention of nutritive properties of pineapple by preventing the loss of heat labile nutrients like vitamins, without compromising on the commercial sterility of the product. Furthermore, the investigation was extended to horizontally processed cans and the effect of can orientation on the heat transfer during pasteurization was analyzed. Two different geometries were considered for the horizontal orientation and each case was compared with its vertical counterpart. In the case of canned pineapple slices assumed to be in contact with the can wall, horizontal orientation proved to be a better processing option. But in the case where the slices were assumed to be floating in sugar solution, can orientation was not found to have any remarkable effect on the processing time.
Uncontrolled Keywords: Computational Fluid dynamics, Pasteurization, canned fruits, preservation technique
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 02 Engineering & allied operations
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Jul 2011 06:43
Last Modified: 28 Dec 2011 10:25
URI: http://ir.cftri.com/id/eprint/10209

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