CFD studies on natural convective heating of canned food in conical and cylindrical containers |
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| Affiliation: | 1. Department of Mining & Nuclear Engineering, Missouri University of Science & Technology, Rolla, MO 65401, USA;2. Division of Mining and Resources Engineering, Department of Civil Engineering, Monash University, VIC 3800, Australia;1. Mechanical, Medical & Process Engineering, Queensland University of Technology, Australia;2. Centre for Agriculture and Bioeconomy, Queensland University of Technology, Australia;3. School of Mathematical Sciences, Queensland University of Technology, Australia;4. Dhaka University of Engineering & Technology, Gazipur, Bangladesh;1. USDA ARS San Joaquin Valley Agricultural Sciences Center, 9611 South Riverbend Avenue, Parlier, CA 93648-9757, United States;2. Department of Agricultural, Food and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche, 60131 Ancona, Italy;3. Department of Viticulture and Enology, California State University, Fresno, 2360 East Barstow Avenue, Fresno, CA 93740, United States;4. California Table Grape Commission, 392W. Fallbrook, Suite 101, Fresno, CA 93704, United States;5. Department of Postharvest Science, ARO, the Volcani Center, P.O. 6, Bet Dagan 50250, Israel;1. Qualisud, Univ Montpellier, CIRAD, Institut Agro, Avignon Université, Université de La Réunion, Montpellier, France;2. CIRAD, UMR Qualisud, F-34398, Montpellier, France |
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| Abstract: | Enhancing natural convective heat transfer in canned food sterilization is explored through modifications to container geometry and its orientation. A conical geometry, of equal volume and height as that of the cylinder, pointing either vertically up or down was considered. The non-Newtonian fluid, 0.85% w/w sodium carboxy-methyl cellulose (CMC), was taken as the test food material and its laminar flow behavior was investigated using computational fluid dynamics (CFD). The movement of the slowest heating zone (SHZ) temperature was tracked and compared for the three geometries. The SHZ temperature was observed to attain the final sterilization fluid temperature of 100 °C fastest for an upright conical geometry followed by the cylinder and the downward pointing cone. There is scope for enhancing the thermal sterilization process through geometry modifications but without mechanical agitation or rotation. Further, the geometry modification if non-uniform must be complemented by its suitable orientation. |
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