文章基本信息

标题：CFD simulation and experimental validation of in‐container thermal processing in Fesenjan stew
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作者：Maryam Soleymani Serami ; Yousef Ramezan ; Morteza Khashehchi 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2021
卷号：9
期号：2
页码：1079-1087
DOI：10.1002/fsn3.2083
出版社：John Wiley & Sons, Ltd.
摘要：The purpose of the study was to develop and validate the CFD model for predicting temperature profile and determine the slowest heating zone (SHZ) during the thermal processing of Fesenjan stew. The temperature profile was recorded experimentally at a point where it was predicted to be the SHZ. The results showed that the SHZ was located at the geometric center of the containers, and the temperature reached 120.3 °C. The average temperatures of experiment versus predicted temperatures at the same positions, no significant difference were observed ( p < .01). The RMSE calculation showed good agreement between simulation and experimental data (RMSE = 1.36). The container geometrical center F 0 was measured 17.68 min and indicated that an additional process was applied. An 11.5 min reduction in holding time was estimated to optimize the process since the F 0 of some meat and sauce‐based food is about 6–7.65 min.
关键词：CFD;conductive heat transfer;Fesenjan stew;in‐container sterilization;optimization;retort