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Computational fluid dynamics studies on pasteurisation of canned milk
Author(s) -
ANAND PAUL D.,
ANISHAPARVIN A.,
ANANDHARAMAKRISHNAN C.
Publication year - 2011
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2010.00663.x
Subject(s) - pasteurization , computational fluid dynamics , food science , chemistry , thermal , mechanics , thermodynamics , physics
Pasteurisation is a vital unit operation to inactivate the spoilage organisms and enzymes present in the milk. Computational fluid dynamics (CFD) modelling can be used as a tool to determine the temperature distribution pattern inside canned milk during thermal processing. In this study, a CFD model was developed for the pasteurisation process of canned milk at 74°C and 85°C and validated with the experimental measurements. Moreover, the effect of can rotation (5, 50 and 100 rpm) on processing time and pasteurisation value was investigated. This study predicted rotation of can with 5 rpm was more effective than stationary positioned can during pasteurisation.