Computational heat transfer during horizontal rotation process of particulate canned foods

ERDOĞDU F., De Vivo A., Sarghini F.

11th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2020, Ghent, Belçika, 6 - 10 Eylül 2020, ss.159-163 identifier

  • Yayın Türü: Bildiri / Tam Metin Bildiri
  • Basıldığı Şehir: Ghent
  • Basıldığı Ülke: Belçika
  • Sayfa Sayıları: ss.159-163
  • Anahtar Kelimeler: CFD modeling, Horizontal rotation, Rotational effects, Viscosity effects
  • Ankara Üniversitesi Adresli: Evet

Özet

© 2020 EUROSIS. All Rights Reserved.Canning is still one of the most common ways of conventional thermal processing to preserve and increase the shelf life of food products. While the heat transfer within conduction heated foods is governed by the external convection, the agitation processes are applied for liquid and particle - liquid containing canned products. End-overend rotation, horizontal rotation and reciprocal agitation are the common agitation processes. A significant part of the canned foods is produced in continuous rotary systems, and rotation rate has a significant effect of the temperature evolution and uniformity. In addition, viscosity is the most important physical property on the heat transfer rate. Therefore, in this study, a computational approach was developed to demonstrate the effect of the viscosity and horizontal rotation rates on the heat transfer during processing of particulate canned food products.