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Prateek Dhayal Narayansing Chhanwal Chinnaswamy Anandharamakrishnan 《食品科学与工程:英文版(2...》2013,(11):571-583
A uniform and effective heat distribution inside the canned milk is very crucial for achieving effective sterilization. It is extremely difficult to establish the temperature profile inside the canned milk during continuous industrial scale operation. Computational fluid dynamics (CFD) simulation can be a useful tool to determine the temperature distribution of the fluid inside the can during the sterilization process. A CFD model was developed for the sterilization of canned milk at 121 ~C. The simulation results were validated with the experimental measurements of temperatures. The formation and movement of slowest heating zone (SHZ) during the sterilization process was tracked. Moreover, effect of can position (vertical and horizontal) during processing on milk temperature distribution inside the can was also investigated. Higher Grashof and Rayleigh numbers were obtained for vertical positioning of can compared to horizontal can processing. Further, effectiveness of the process was calculated based on F-value and these results reinforced the positive effect of horizontal position of can during the sterilization process. 相似文献
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N. Chhanwal A. Tank K. S. M. S. Raghavarao C. Anandharamakrishnan 《Food and Bioprocess Technology》2012,5(4):1157-1172
Computational fluid dynamics (CFD) modeling of entire bread baking process is very complicated due to involvement of simultaneous
physiochemical and biological transformations. Bread baking is a fickle process where composition, structure, and physical
properties of bread change during the process. CFD finds its application in modeling of such complex processes. This paper
provides the basics of CFD modeling, different radiation models used for modeling of heating in electrical heating ovens,
modeling of bread baking process along with the predictions of bread temperature, starch gelatinization, and browning index.
In addition, some recent approaches in numerical modeling of bread baking process are highlighted. Moreover, current limitations,
recent developments, and future applications in CFD modeling of bread baking process are discussed in detail. 相似文献
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P. N. Ezhilarasi P. Karthik N. Chhanwal C. Anandharamakrishnan 《Food and Bioprocess Technology》2013,6(3):628-647
The protection and controlled release of bioactive compounds at the right time and the right place can be implemented by encapsulation. Nanoencapsulation remains to be the one of the most promising technologies having the feasibility to entrap bioactive compounds. Nanoencapsulation of bioactive compounds has versatile advantages for targeted site-specific delivery and efficient absorption through cells. However, researches in the application of nanotechnology in the food industry have been very limited and there are only a few review articles that explored the nanoencapsulation technology. This review focuses on the various nanoencapsulation techniques such as emulsification, coacervation, inclusion, complexation nanoprecipitation, emulsification–solvent evaporation, and supercritical fluid for food ingredients. Drying techniques such as spray drying and freeze drying for stabilization of nanoparticles are also discussed. Current state of knowledge, limitations of these techniques, and recent trends are also discussed. Finally, safety and regulatory issues in the nanoencapsulation of bioactive compounds are also highlighted. 相似文献
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N. Chhanwal A. Anishaparvin D. Indrani K.S.M.S. Raghavarao C. Anandharamakrishnan 《Journal of food engineering》2010
Radiation is the most dominant heat transfer mode in an electrical heating oven. A 3D CFD model for an electric heating baking oven was developed. Three different radiation models namely, discrete transfer radiation model (DTRM), surface to surface (S2S) and discrete ordinates (DO) were employed for the simulation of the electrical baking oven. All models predicted almost similar results, which tallied well with the experimental measurements. During the full heating cycle, the oven set-point temperature was reached after 360 s. Lower temperature zones occurred near oven wall due to lower air flow. Based on preliminary evaluation of applicability, the DO radiation model was selected for bread baking simulation and validated with the experimental measurement of bread temperature. Bread simulation was carried out to study the profiles of temperature and starch gelatinization of crust and crumb of the product. This study indicated the baking process to be complete at 1500 s when the temperature of bread-center reached 100 °C. 相似文献
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Anishaparvin A Chhanwal N Indrani D Raghavarao KS Anandharamakrishnan C 《Journal of food science》2010,75(9):E605-E611
A computational fluid dynamics (CFD) model was developed for bread-baking process in a pilot-scale baking oven to find out the effect of hot air distribution and placement of bread on temperature and starch gelatinization index of bread. In this study, product (bread) simulation was carried out with different placements of bread. Simulation results were validated with experimental measurements of bread temperature. This study showed that nonuniform air flow pattern inside the oven cavity leads to uneven temperature distribution. The study with respect to placement of bread showed that baking of bread in upper trays required shorter baking time and gelatinization index compared to those in the bottom tray. The upper tray bread center reached 100 °C at 1200 s, whereas starch gelatinization completed within 900 s, which was the minimum baking index. Moreover, the heat penetration and starch gelatinization were higher along the sides of the bread as compared to the top and bottom portions of the bread. 相似文献
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