Geometry Simplification of Wrinkled Wall Semi-rigid Aluminum Containers in Heat Transfer Simulation
作者： N. Zamindar , M. Shahedi , H. Vatankhah
DOI:
关键词:
摘要: Semi-rigid aluminum containers are being used widely in food industries. They have wrinkle shaped walls for strengthening their physical structure. The objective of this study was to assess the effect wrinkled parts on heat transfer and temperature distribution by Computational Fluid Dynamics (CFD) analysis. Therefore, a precise designed geometry container compared straight one. analysis carried out based properties carrotorange soup. velocity vectors showed strong circulation towards core. Slowest Heating Zone (SHZ) locations were same simplified containers. Average symmetric plane coldest point SHZ less than 1% difference. lethality imposed wall about 0.4% more simulation results revealed that do not play an important role increasing as result, such geometries could be while modeling.
cabdirect.org
modares.ac.ir参考文章(25)
G. Bown, Modelling and optimising retort temperature control Improving the Thermal Processing of Foods. pp. 105- 123 ,(2004) , 10.1533/9781855739079.2.105
George D. Hayes, Food Engineering Data Handbook ,(1988)
Mohammed M. Farid, A. G. Abdul Ghani Al-Baali, Sterilization of Food in Retort Pouches ,(2006)
Weeratunge Malalasekera, Henk K Versteeg, An introduction to computational fluid dynamics : the finite volume method Published in <b>2007</b> in Harlow England by Pearson Education Ltd. ,(1995)
N. Hamdami, A. Nasirpour, M. Shahedi, M. Khakbaz Heshmati, A. A. Motalebi, M. A. Hejazi, Mathematical Modeling of Heat Transfer and Sterilizing Value Evaluation during Caviar Pasteurization Journal of Agricultural Science and Technology. ,vol. 16, pp. 827- 839 ,(2014)
Ashwini Kumar, M. Bhattacharya, Transient temperature and velocity profiles in a canned non-Newtonian liquid food during sterilization in a still-cook retort International Journal of Heat and Mass Transfer. ,vol. 34, pp. 1083- 1096 ,(1991) , 10.1016/0017-9310(91)90018-A
A.K. DATTA, A.A. TEIXEIRA, Numerically Predicted Transient Temperature and Velocity Profiles During Natural Convection Heating of Canned Liquid Foods Journal of Food Science. ,vol. 53, pp. 191- 195 ,(1988) , 10.1111/J.1365-2621.1988.TB10206.X
Selin Kızıltaş, Ferruh Erdoğdu, T. Koray Palazoğlu, Simulation of heat transfer for solid–liquid food mixtures in cans and model validation under pasteurization conditions Journal of Food Engineering. ,vol. 97, pp. 449- 456 ,(2010) , 10.1016/J.JFOODENG.2009.10.042
C.R. Chen, H.S. Ramaswamy, Visual Basics computer simulation package for thermal process calculations Chemical Engineering and Processing. ,vol. 46, pp. 603- 613 ,(2007) , 10.1016/J.CEP.2006.08.003
B.M. Nicolaï, P. Verboven, N. Scheerlinck, J. De Baerdemaeker, Numerical analysis of the propagation of random parameter fluctuations in time and space during thermal food processes Journal of Food Engineering. ,vol. 38, pp. 259- 278 ,(1998) , 10.1016/S0260-8774(98)00108-3