Evaluation of two-dimensional approach for computational modelling of heat and momentum transfer in liquid containing horizontal cans and experimental validation

Boz Z., ERDOĞDU F.

FOOD AND BIOPRODUCTS PROCESSING, cilt.91, sa.C1, ss.37-45, 2013 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 91 Sayı: C1
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1016/j.fbp.2012.08.005
  • Dergi Adı: FOOD AND BIOPRODUCTS PROCESSING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.37-45
  • Anahtar Kelimeler: Natural convection, Thermal processing, CFD modelling, Canning, NATURAL-CONVECTION, NUMERICAL-SIMULATION, TRANSIENT TEMPERATURE, VELOCITY PROFILES, FIELD CHARACTERISTICS, FOOD, STERILIZATION, PASTEURIZATION, ENCLOSURE, FLOW
  • Ankara Üniversitesi Adresli: Hayır

Özet

Axi-symmetric approach in vertical cans lead to 2-dimensional (2D) model with shorter computational times. For horizontal cans containing liquids, this approach is not possible due to internally evolved natural convection. If an assumption is made to neglect gravitational effect in horizontal direction, it may be possible to use a 2D model. Therefore, the objective of this study was to evaluate this approach numerically and experimentally. In simulations, continuity, energy and momentum equations were solved in 2D and 3D using Ansys CFX 12.1 for horizontal cans containing water and another viscous liquid. In experiments, water filled cans were prepared, and temperature data were compared with simulation results. The results demonstrated the possible use of 2D approach in modelling for liquid containing horizontal cans with significant reduction in computational times. Optimization algorithms of simulation programs are also expected to be used in combination with simulation studies since computation times are reduced significantly. (C) 2012 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.