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Foods 2014, 3(2), 304-317; doi:10.3390/foods3020304

Effect of Particle Orientation during Thermal Processing of Canned Peach Halves: A CFD Simulation

Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens 11855, Greece
These authors contributed equally to this work.
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Received: 1 March 2014 / Revised: 23 April 2014 / Accepted: 30 April 2014 / Published: 8 May 2014
(This article belongs to the Special Issue Thermal Processing of Foods)
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Abstract

The objective of this work was to apply Computational Fluid Dynamics (CFD) to study the effect of particle orientation on fluid flow, temperature evolution, as well as microbial destruction, during thermal processing of still cans filled with peach halves in sugar syrup. A still metal can with four peach halves in 20% sugar syrup was heated at 100 °C for 20 min and thereafter cooled at 20 °C. Infinite heat transfer coefficient between heating medium and external can wall was considered. Peach halves were orderly placed inside the can with the empty space originally occupied by the kernel facing, in all peaches, either towards the top or the bottom of the can. In a third situation, the can was placed horizontally. Simulations revealed differences on particle temperature profiles, as well as process F values and critical point location, based on their orientation. At their critical points, peach halves with the kernel space facing towards the top of the can heated considerably slower and cooled faster than the peaches having their kernel space facing towards the bottom of the can. The horizontal can case exhibited intermediate cooling but the fastest heating rates and the highest F process values among the three cases examined. The results of this study could be used in designing of thermal processes with optimal product quality.
Keywords: Computational Fluid Dynamics; natural convection; thermal processing; liquid/particulate; peaches; particle orientation; canning; modeling Computational Fluid Dynamics; natural convection; thermal processing; liquid/particulate; peaches; particle orientation; canning; modeling
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This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Dimou, A.; Stoforos, N.G.; Yanniotis, S. Effect of Particle Orientation during Thermal Processing of Canned Peach Halves: A CFD Simulation. Foods 2014, 3, 304-317.

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