文章基本信息

标题：Effect of Particle Orientation during Thermal Processing of Canned Peach Halves: A CFD Simulation
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作者：Adreas Dimou ; Nikolaos G. Stoforos ; Stavros Yanniotis 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2014
卷号：3
期号：2
页码：304-317
DOI：10.3390/foods3020304
语种：English
出版社：MDPI Publishing
摘要：The objective of this work was to apply Computational Fluid Dynamics (CFD) to study the effect of particle orientation on fluid flow, temperature evolution, as well as microbial destruction, during thermal processing of still cans filled with peach halves in sugar syrup. A still metal can with four peach halves in 20% sugar syrup was heated at 100 °C for 20 min and thereafter cooled at 20 °C. Infinite heat transfer coefficient between heating medium and external can wall was considered. Peach halves were orderly placed inside the can with the empty space originally occupied by the kernel facing, in all peaches, either towards the top or the bottom of the can. In a third situation, the can was placed horizontally. Simulations revealed differences on particle temperature profiles, as well as process F values and critical point location, based on their orientation. At their critical points, peach halves with the kernel space facing towards the top of the can heated considerably slower and cooled faster than the peaches having their kernel space facing towards the bottom of the can. The horizontal can case exhibited intermediate cooling but the fastest heating rates and the highest F process values among the three cases examined. The results of this study could be used in designing of thermal processes with optimal product quality.
关键词：Computational Fluid Dynamics; natural convection; thermal processing; liquid/particulate; peaches; particle orientation; canning; modeling