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In the present work, the adiabatic heating during high-pressure processing of liquid food is analyzed by means of numerical simulations. Natural convection heating within a three-dimensional cylinder filled with water as a model liquid food during sterilization is simulated. Pressure is assumed to rise from atmospheric pressure to the treatment pressure of 500 MPa. The governing equations for continuity, momentum and energy conservation are solved using a commercial Computational Fluid Dynamics (CFD) package (PHOENICS), version 3.5, which is based on a finite volume method of solution. Temperature and pressure profiles within the model liquid are predicted. The simulations show that the heat transfer process after completion of the compression process is mostly controlled by conduction, which is due to the insignificant effect of natural convection (very low liquid velocity 3x10 – 4x10 ms) as observed from the results of the simulation.

A Computer Simulation Study of High Pressure Processing of Liquid Food Using Computational Fluid Dynamics