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Numerical calculation of sterilization heat penetration parameters based on initial temperature and headspace in canned nonNewtonian fluid
Author(s) -
Ranjbar Nedanami Azadeh,
Ziaiifar Aman Mohammad,
Parvini Mehdi,
Kashaninejad Mahdi,
Maghsoudlou Yahya
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13709
Subject(s) - penetration (warfare) , sterilization (economics) , starch , materials science , heat transfer , penetration depth , finite volume method , chemistry , thermodynamics , food science , mathematics , physics , optics , operations research , monetary economics , economics , foreign exchange market , foreign exchange
Amount of heat penetration parameters and temperature of slowest heating zone in 3.5% starch dispersion was studied. The computational fluid dynamics software COMSOL 4.1 was used and governing equations for energy, momentum, and continuity were computed using a finite volume method. A 3.5% starch dispersion was used. The effect of 50°C and 75°C initial temperatures, and 20% and 10% headspace was investigated. It was determined that in static sterilization with headspace, the SHZ is near the interface of air–product. Increase in initial temperature and decrease in headspace leads to increase in j h . The f h of 20% headspace with 50°C initial temperature is lower in all samples. Increasing the initial temperature leads to f h increase and f 2 decrease. Finally, it was demonstrated that instead of wall surface or the volume of food, the ratio of total heat surface to the volume of food is effective on its temperature pattern. Practical application The calculation of heat penetration parameters in sterilization is critical to calculate the processing time. The selection of a good temperature‐time profile to destroy the goal microorganism and retaining nutritional characteristics is complex in nonNewtonian fluids. In this study, we try to numerically simulate the heat transfer and calculate the heat penetration parameters for a starch dispersion as a model fluid. These data may be applicable for starch containing or starch‐based products or products with nonNewtonian behavior during sterilization.