Influence of Rotation Speed on the Sterilization of a Steamed Liquid Food Can Using Numerical Simulation
This paper presents an efficient way for the sterilization of a liquid food (liquid soup) can lying vertically and rotated axially by using a commercial computational fluid dynamics package (ANSYS FLUENT). Aside from the forced convection applied by rotating the can, the simulation involved effect of the natural convection with steam heating to 121°C around all of the can sides. The liquid food in the can was assumed to have constant properties, except for the density (Boussinesq assumption) and viscosity (temperature dependent). By solving the governing equations of mass, momentum and energy, we compared the temperature profile in the thermal sterilization which emphasizes the slowest heating zone (SHZ) of viscous rotation speeds compared to that of a stationary can. The simulation results of temperature profiles with different rotation speeds (5, 10, 15, 20, and 25 rpm) for different periods (1, 19, and 43 minutes) indicated that the combined effect of natural and forced convection causes the higher temperature to reach all of the locations of the SHZ with increased rotational speed. With the higher rotational speed, the heating process time is further reduced when reaching the same lowest temperature at the SHZ of the liquid food can.
J. H. Tang and I. C. Chuang, "Influence of Rotation Speed on the Sterilization of a Steamed Liquid Food Can Using Numerical Simulation", Applied Mechanics and Materials, Vols. 229-231, pp. 2130-2134, 2012