End-over-end (EoE) rotation of toroidal cans: An experimentally validated mathematical modelling study

de Mezquia D. A., Arrieta U., Bou-Ali M. M., Altin O., Coskun E., Løvdal T., ...Daha Fazla

Innovative Food Science and Emerging Technologies, cilt.94, 2024 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 94
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1016/j.ifset.2024.103668
  • Dergi Adı: Innovative Food Science and Emerging Technologies
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: CFD, EoE rotation, Heat transfer, Retort, Toroidal can
  • Ankara Üniversitesi Adresli: Evet

Özet

Toroidal cans have been presented recently to improve the canning process efficiency, and previous studies focused on static and axial rotational processes. End-over-End (EoE) rotation is a significant agitation approach to increase the temperature uniformity of liquid canned products, and it would be important to observe the effect of this process combined with the toroidal cans. Therefore, in this study, this combined effect was considered to improve the process in the view of temperature uniformity. For this purpose, a computational numerical model was developed using - Star CCM+, and this model was validated with experimental data. Then, the rotational rate and headspace amount effects in a toroidal can geometry, including a liquid, were determined using this validated model. The numerical results indicated that these parameters influenced the heat transfer process with a resulting uniform temperature distribution through the EoE processing.