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Numerical simulation of transient temperature profiles for canned apple puree in semi-rigid aluminum based packaging during pasteurization

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Abstract

Pasteurization of canned apple puree was simulated for a 3-D geometry in a semi-rigid aluminum based container which was heated from all sides at 378 K. The computational fluid dynamics code Ansys Fluent 14.0 was used and the governing equations for energy, momentum, and continuity were computed using a finite volume method. The food model was assumed to have temperature-dependent properties. To validate the simulation, the apple puree was pasteurized in a water cascading retort. The effect of the mesh structures was studied for the temperature profiles during thermal processing. The experimental temperature in the slowest heating zone in the container was compared with the temperature predicted by the model and the difference was not significant. The study also investigated the impact of head space (water–vapor) on heat transfer.

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Abbreviations

CFD:

Computational fluid dynamic

CP :

Specific heat (J/kg K)

DSC:

Differential scanning calorimeter

F:

Thermal death time (min)

H:

Height of the can (mm)

k:

Thermal conductivity (W/m K)

L:

Length of the can (mm)

P:

Pressure (N m−2 or Pa)

Rc :

Radius of the container (mm)

Rb :

Radius of the spindle (mm)

SHZ:

Slowest heating zone

SM :

Source term for momentum

t:

Heating time (s)

T :

The predicted or measured temperature in the coldest point of the can (K)

Tw :

Can wall temperature (K)

Tref :

Reference temperature

u, υ, w:

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

x:

Radius at which the shear rate is to be calculated (mm)

z :

The temperature required to change thermal death time by a factor of 10

β:

Thermal expansion coefficient (K−1)

γ :

Shear rate (s−1)

μ :

Apparent viscosity (Pa s)

ρ :

Density (kg/m3)

τ :

Shear stress (Pa)

ω:

Angular velocity of the spindle (rad/s)

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Acknowledgments

The authors acknowledge Chika International Food Industries for their helpful assistance and their permission to carry out the experimental test.

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Authors and Affiliations

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

    Soraya Shafiekhani & Nafiseh Zamindar

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

    Mohammad Hojatoleslami

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

    Davood Toghraie

Authors
  1. Soraya Shafiekhani
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  2. Nafiseh Zamindar
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  3. Mohammad Hojatoleslami
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  4. Davood Toghraie
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Correspondence to Nafiseh Zamindar.

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Shafiekhani, S., Zamindar, N., Hojatoleslami, M. et al. Numerical simulation of transient temperature profiles for canned apple puree in semi-rigid aluminum based packaging during pasteurization. J Food Sci Technol 53, 2770–2778 (2016). https://doi.org/10.1007/s13197-016-2249-1

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  • DOI: https://doi.org/10.1007/s13197-016-2249-1

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