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Computational Fluid Dynamics Modeling of the Thermal Processing of Canned Pineapple Slices and Titbits

Padmavati, R. and Anandharamakrishnan, C. (2013) Computational Fluid Dynamics Modeling of the Thermal Processing of Canned Pineapple Slices and Titbits. Food and Bioprocess Technology, 6 (4). pp. 882-895. ISSN 1935-5130

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Official URL: http://dx.doi.org/10.1007/s11947-012-0892-8

Abstract

Thermal processing of canned fruits is an important preservation technique used to increase the shelf life of canned foods through the inactivation of spoilage microorganisms and enzymes. The objective of this study was to develop a computational fluid dynamics model to investigate the temperature profiles during the thermal processing of canned pineapple products. Two different kinds of products such as canned pineapple slices and titbits were analyzed to investigate the effect of size reduction of the product on the efficacy of heat transfer during thermal processing. The simulation results were validated with the experimental measurements of temperatures. The temperature profile, slowest heating zone (SHZ), and the effects of natural convection and conduction heating on canned pineapple slices and titbits were studied. 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 combined effects of buoyancy-induced natural convection and increased surface area available for higher heat transfer. This finding signifies the retention of the nutritive properties of pineapple by preventing the loss of heat-labile nutrients like vitamins without compromising the commercial sterility of the product.

Item Type: Article
Additional Information: Unmapped bibliographic data: LA - English [Field not mapped to EPrints] J2 - Food Bioprocess Technol [Field not mapped to EPrints]
Uncontrolled Keywords: CFD, Thermal processing, Pineapple, Natural convection
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Apr 2013 09:43
Last Modified: 18 Apr 2013 09:43
URI: http://ir.cftri.com/id/eprint/11187

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