Paper Titles

Single Pulse Study of Electrochemical Discharge Machining of Metal Matrix Composites
p.536

Effect of Packaging Materials on the Shelf Life of Bamboo Shoots
p.540

Optimal Research on Loading of Whole Set Supply Materials
p.545

Research on the Kinetics Model of Hazel Nut Quality
p.550

Numerical Simulation of Liquid Food Sterilization in a Still Can
p.554

Analysis of the Volatile Compounds in Chinese Steamed Bread Packaged by PA/CPP Material
p.561

CAE Analysis and Optimization Design for Mutual Flat Wooden Pallets
p.567

Research on Different Structures of Folding Carton and Loading Weight
p.571

Research on the Shock Response of 3-DOF Tangent and Nonlinear Rigid Body Packing System
p.575

HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vol. 200Numerical Simulation of Liquid Food Sterilization...

Numerical Simulation of Liquid Food Sterilization in a Still Can

Article Preview

Abstract:

Cylindrical liquid can of water and CMC was simulated by solving the governing equations for continuity, momentum and energy conservation, using “COMSOL®” multiphysical coupling field software package which based on finite element method of analysis. Through finding out cold spot of 100 °C, 105 °C，110°C and 115°C in the can and sterilization minimum value spot, temperature and sterilization value were compared. The results indicated that there were differences between cold spot and F minimum value spot. thus, in order to ensuring food safety, the original sterilization time should be moderately prolong, especially for thinlyfluid.

You might also be interested in these eBooks

Packaging Science and Technology

Info:

Periodical:

Applied Mechanics and Materials (Volume 200)

Pages:

554-560

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.200.554

Citation:

Cite this paper

Online since:

October 2012

Authors:

Jian Wei Zhou, Dong Hong Liu, Dong Dong Li

Keywords:

Cold Spot, F Minimum Value Spot, Sterilization Time, Sterilization Value, Thermal Sterilization

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

© 2012 Trans Tech Publications Ltd. All Rights Reserved

Share:

Citation:

[1] A.G. Abdul Ghani, M.M. Farid, X.D. Chen and P. Richards: Journal of Food Engineering, Vol. 41 (1999) No.1, pp.55-64.

[2] M.N. Varma and A. Kannan: Journal of Food Engineering, Vol. 77 (2006) No.4, pp.1024-1036.

[3] M. Farid and A.G. Abdul Ghani: Chemical Engineering and Processing, Vol. 43 (2004) No.4, pp.523-531.

[4] C.S. Horn, M. Franke, F.B. Blakemore, and W. Stannek: Food and Bioproducts Processing, Vol. 75 (1997) No.1, p.23–33.

DOI: 10.1205/096030897531333

[5] J. Tattiyakul, M.A. Rao, and A.K. Datta: Chemical Engineering and Processing, Vol. 40 (2001) No.4, p.391–399.

[6] W.H. Yang, A.K. Datta, and M.A. Rao: Rheological and calorimetric behavior of starch gelatinization in simulation of heat transfer (Sheffield Academic Press, UK 1997).

[7] S. Kızıltaş, F. Erdoğdu and T. Koray Palazoğlu: Journal of Food Engineering, Vol. 97 (2010) No.4, pp.449-456.

DOI: 10.1016/j.jfoodeng.2009.10.042

[8] A.N. Lekwauva, and K.I. Hayakawa: Journal of Food Science , Vol. 51 (1986) No.4, pp.1042-1049.

[9] A. Vanloey, A. Fransis, M. Hendrickx, G. Maesmans, J. Denoronha and P. Tobback: Journal of Food Science, Vol. 59 (1994) No.4, pp.828-832.

DOI: 10.1111/j.1365-2621.1994.tb08138.x

[10] A. Dimou and S. Yanniotis: Journal of Food Engineering, Vol.(2011) p.394–403.

[11] C.O. Mohan, C.N. Ravishankar, J. Bindu, V. Geethalakshmi and T. Gopal: Journal of Food Science, Vol. 71 (2006) No.6, pp. S496-S500.

[12] M.N. Varma and A. Kannan: Journal of Food Engineering, Vol. 77 (2006) No.4, pp.1024-1036.

[13] H. Krishnamurthy, H.S. Ramaswamy, G. Sanchez, S. Sablani and P.K. Pandey: Proceedings of the eighth international congress on engineering and food (ICEF8) (Technomic Publishing Company, USA 2001).

[14] C. Smout, I. ávila, A.M.L. Van Loey, M.E.G. Hendrickx and C. Silva: Journal of Food Engineering, Vol. 45 (2000) No.2, pp.93-102.

[15] A.G. Abdul Ghani, M.M. Farid and S.J. Zarrouk: Journal of Food Engineering, Vol. 57 (2003) No.1, pp.9-16.

[16] C.R. Chen and H.S. Ramaswamy: Journal of Food Process Engineering, Vol. 25 (2002) No.5, pp.351-379.

[17] J. Noronha, M. Hendrickx, J. Suys and P. Tobback: Journal of Food Processing and Preservation, Vol. 17 (1993) No.2, pp.75-91.

DOI: 10.1111/j.1745-4549.1993.tb00226.x

[18] M.R. Ansorena and V.O. Salvadori: Food Science and Technology International, Vol. 17 (2011) No.5, pp.449-458.

[19] L.G. Zechman, and I.J. Pflug: Journal of Food Science, Vol. 54 (1989) No.1, pp.209-226.

[20] S.D. Holdsworth and R. Simpson: Thermal Processing of Packaged Foods (Springerlink, USA 2007)

[21] A. Kumar, and M. Bhattacharya: International Journal of Heat and Mass Transfer, Vol 34 (1991) No.(4/5), pp.1083-1096.

[22] A.K. Datta and A.A. Teixeira: Journal of Food Science, Vol. 53 (1988) No.1, pp.191-195.

[23] R.B. Bird, W.E. Stewart, and E.N. Lightfoot: Transport Phenomena (Wiley, USA 1976).

[24] A.G. Abdul Ghani, M.M. Farid, X.D. Chen and P. Richards: Journal of Food Engineering, Vol. 41 (1999) No.1, pp.55-64.

[25] J.F. Steffe, I.O. Mohamed and E.W. Ford: Physical and chemical properties of food (St. Joseph, Mich., USA 1986).

[26] B. Adrian: Heat transfer (Wiley, USA 1993).

[27] A.F. Mills: Basic heat and masstransfer (Irwin, USA 1995).