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Numerical simulation of transient heat transfer for tomato paste in semi rigid aluminum container

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Abstract

In this study, numerical model of heat transfer for tomato paste in semi-rigid aluminum container was developed by Fluent software 6.3.26. Grid independence was recognized. The impact of head space (air and water -vapor) and buoyancy force on heat transfer were investigated. Simulation results showed slowest heating zone (SHZ) located in (−11.676 < X < −10.738, 0.183 < Y < 1.269 and 4.417 < Z < 5.560) for model with air head space and in (−11.166 < X < −11.370, 0.762 < Y < 1.21 and 5.480 < Z < 5.506) for model with water–vapor head space in Cartesian system coordinate. A thermocouple was connected to container at (0, 0, 10 cartesian system coordinate) to get experimental data during process. Comparing temperatures of experimental model and predicted model (with head space) illustrated no significant difference (p < 0.05).

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Abbreviations

CP :

Specific heat of the liquid in the can (J/kg K)

K:

Thermal conductivity of fluid in the can (W/m K)

p :

Pressure

SHZ:

Slow heating zone

t:

Heating time (s)

T:

Temperature (K)

Tref :

Reference temperature (K)

Twall :

Temperature at the wall of the can (K)

vx, vy, vz :

Velocity components in the x, y, z directions (m/s)

β :

Thermal expansion coefficient (K−1)

μ :

Apparent viscosity (Pa s)

ρ :

Density (kg/m3)

ρ ref :

Reference density (kg/m3)

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Acknowledgments

The authors thank Chika food industries for allowing the experimental work to be done at the company site. The authors also acknowledge Chika research and development team for their helpful assistance.

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Authors and Affiliations

  1. Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, 81551-39998, Iran

    Faezeh Farazbakht & Nafiseh Zamindar

  2. Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, 88137-33395, Iran

    Mohamad Hojjatoleslamy

  3. Department of Mechanical Engineering, Khomeinishahr Branch, Islamic Azad University, Isfahan, 84175-119, Iran

    Davood Toghraie

Authors
  1. Faezeh Farazbakht
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  2. Nafiseh Zamindar
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  3. Mohamad Hojjatoleslamy
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  4. Davood Toghraie
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Correspondence to Nafiseh Zamindar.

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Farazbakht, F., Zamindar, N., Hojjatoleslamy, M. et al. Numerical simulation of transient heat transfer for tomato paste in semi rigid aluminum container. Food Measure 11, 479–487 (2017). https://doi.org/10.1007/s11694-016-9415-z

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  • DOI: https://doi.org/10.1007/s11694-016-9415-z

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