Numerical Calculation F-value and Lethality of Non-Newtonian Food Fluid during Sterilization based on Can Geometry

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 4, Volume 14, Issue 6 - Serial Number 54, January and February 2019, Pages 113-125   

Document Type: Research Article-en

DOI: 10.22067/ifstrj.v0i0.71219

Author

Azadeh Ranjbar Nedamani^*

Pouya Torang Industry Co., Noshahr, Mazandaran, Iran.

Abstract

Amount of heat transfer temperature was stimulated in the slowest heating zone of 3.5% starch dispersion during canning sterilization with 10% headspace. The computational fluid dynamics software COMSOL 4.1 was used and governing equations for energy, momentum, and continuity were computed using a finite volume method. The effect of container geometry (cylinders with 6*10cm and 10*6cm dimensions, and cones with 10 cm height and 5 cm radius on 0 and 180° position) on heat penetration parameter (j) and microbial lethality (L) in slowest heating point were investigated. The temperature of the slowest heating zone was monitored by a thermocouple and then compared with the predicted temperature by software. It was determined that cone-shaped container had the fastest heat transfer during sterilization. Also, container geometry has a significant effect on slowest heating zone shape, position, final temperature, j, L, and F-value.

Keywords

Microbial lethality; Starch dispersion; sterilization; Container geometry; Heat penetration parameter

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