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Heating of liquid foods in cans: Effects of can geometry, orientation, and food rheology
Journal of Food Process Engineering ( IF 3 ) Pub Date : 2020-04-17 , DOI: 10.1111/jfpe.13420
Rituraj Borah 1, 2 , Sanjay Gupta 1 , Lubhani Mishra 1, 3 , Raj P. Chhabra 1, 4
Affiliation  

In this work, the effect of geometry and orientation of food cans on the heating characteristics of processed liquid foods and the resulting lethality target values as a function of the processing times have been investigated. For this purpose, the governing differential equations have been solved numerically for elliptical and cylindrical cans of varying aspect ratios in different orientations in order to delineate their effect on the heating rate (especially of the slowest heating zone [SHZ]) and lethality values over wide ranges of rheological features including shear thinning (n < 1), Newtonian (n = 1), and shear thickening (n > 1) behaviors. The flow and heat transfer characteristics were analyzed with the help of velocity vectors, isotherm contours, average Nusselt number, SHZ temperature and heat penetration parameters, and lethality target values. Also, comparisons were made in terms of the sterilization time and heat penetration parameters to identify the preferable geometries and orientations of food cans for effective heating of non‐Newtonian foodstuffs. Finally, favorable conditions in terms of the shape and orientation of the can and the rheological properties have been delineated which lead to superior heating characteristics.

中文翻译:

罐中液态食品的加热:罐的几何形状,方向和食物流变学的影响

在这项工作中,研究了食品罐的几何形状和方向对加工液体食品的加热特性的影响以及由此产生的致死性目标值随加工时间的变化。为此,已针对不同纵横比的椭圆形和圆柱形罐在不同方向上数值求解了控制微分方程,以便描述它们对加热速率(特别是最慢加热区[ SHZ ])和整个范围内的致死率值的影响。流变特性的范围包括剪切稀化(n <1),牛顿(n = 1)和剪切稠化(n> 1)行为。借助速度矢量,等温线等高线,平均努塞尔数,SHZ温度和热渗透参数以及致死率目标值,分析了流动和传热特性。此外,还根据灭菌时间和热渗透参数进行了比较,以确定可以有效加热非牛顿食品的食品罐的优选几何形状和方向。最后,在罐的形状和方向以及流变特性方面已经确定了有利的条件,这导致了优异的加热特性。
更新日期:2020-04-17
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