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Computational fluid dynamics analysis on natural convective heating of bottled liquid food during pasteurization / Alejandro Rafael Lespinard 

Público ISBD Hacer una sugerencia de compra Título : Computational fluid dynamics analysis on natural convective heating of bottled liquid food during pasteurization : effect of container orientation Tipo de documento: documento electrónico Autores: Alejandro Rafael Lespinard, Autor ; Emiliano Emanuel Badín, Autor ; María V. Santos, Autor ; Rodolfo H. Mascheroni, Autor Editorial: Journal of Food Process Engineering - Wiley Fecha de publicación: 2019 Número de páginas: 11 p. Il.: il. col. Idioma : Inglés (eng) Clasificación: 02 - Temático General - UNESCO Alimento ; Industria alimentaria ; Industria lechera ; Preparación de alimentos ; Proceso químico ; Producto lácteo Etiquetas: Pasteurización -- orientación del contenedor -- calidad del producto -- food pasteurized -- container orientations -- product quality -- computational fluid dynamic (CFD) Resumen: The aim of this work was to determine natural convective heat transfer rates in bottled liquid food pasteurized using different container orientations; conventional vertical, inverted vertical, and horizontal bottle positions. For this purpose, a computational fluid dynamic (CFD) model was applied to predict the temperature distribution, flow pattern, and quality changes in non-Newtonian fluid foods for three orientations. The numerically predicted temperatures were successfully validated against experimental data and the model allowed to identify the critical point during the thermal process. Results showed that the fluid flow developed in a horizontal orientation provided a better mixing of liquid food and, hence, a more rapid heating of the slowest heating zone compared to a vertical position. Moreover, the horizontal orientation achieved a 47.2% reduction of processing time and quality losses decreased (45.5–46.4%) with respect to a vertical position. These results suggest that a horizontal position could be considered as an interesting alternative for food processors since processing times can be reduced improving the final quality of the product Link: http://biblio.unvm.edu.ar/opac_css/index.php?lvl=notice_display&id=36652 Computational fluid dynamics analysis on natural convective heating of bottled liquid food during pasteurization : effect of container orientation [documento electrónico] / Alejandro Rafael Lespinard, Autor ; Emiliano Emanuel Badín, Autor ; María V. Santos, Autor ; Rodolfo H. Mascheroni, Autor . - [S.l.] : Journal of Food Process Engineering - Wiley, 2019 . - 11 p. : il. col. Idioma : Inglés (eng) Clasificación: 02 - Temático General - UNESCO Alimento ; Industria alimentaria ; Industria lechera ; Preparación de alimentos ; Proceso químico ; Producto lácteo Etiquetas: Pasteurización -- orientación del contenedor -- calidad del producto -- food pasteurized -- container orientations -- product quality -- computational fluid dynamic (CFD) Resumen: The aim of this work was to determine natural convective heat transfer rates in bottled liquid food pasteurized using different container orientations; conventional vertical, inverted vertical, and horizontal bottle positions. For this purpose, a computational fluid dynamic (CFD) model was applied to predict the temperature distribution, flow pattern, and quality changes in non-Newtonian fluid foods for three orientations. The numerically predicted temperatures were successfully validated against experimental data and the model allowed to identify the critical point during the thermal process. Results showed that the fluid flow developed in a horizontal orientation provided a better mixing of liquid food and, hence, a more rapid heating of the slowest heating zone compared to a vertical position. Moreover, the horizontal orientation achieved a 47.2% reduction of processing time and quality losses decreased (45.5–46.4%) with respect to a vertical position. These results suggest that a horizontal position could be considered as an interesting alternative for food processors since processing times can be reduced improving the final quality of the product Link: http://biblio.unvm.edu.ar/opac_css/index.php?lvl=notice_display&id=36652

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Documentos electrónicos

Computational fluid dynamics analysis on natural convective heating of bottled liquid food during pasteurization : effect of container orientation Adobe Acrobat PDF