Thermal Food Processing

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Modeling Thermal Processing Using Computational Fluid Dynamics (CFD) 147 Streamline Remaining vitamin C Temperature Bacteria deactivation FIGURE 5.7 Temperature, bacteria deactivation, vitamin C destruction, and streamline profiles in a can filled with concentrated cherry juice (75˚Brix) and heated by condensing steam after 2450 sec. (Provided by A. Ghani, 2004.)
148 Thermal Food Processing: New Technologies and Quality Issues engineering, but have been applied to an ever-increasing list of industrial situations, including food and bioprocessing applications. In thermal processing, CFD packages can be used not only to analyze an existing process, but also to optimize the process and to explore scenarios of new, more effective operations. There is no question that food processing problems are complex and also, in most situations, involve transient, three-dimensional conditions. Analytical approximation and solutions may no longer be appropriate, and the CFD approach combined with chemical or biochemical kinetics equations is necessary. So far, only very limited thermal processing problems have been investigated using CFD, so there is a scope of further development that will no doubt be beneficial for the improvement and modernization of the current food industry to make it safer for consumers. Though powerful in many ways, in using the CFD approach, it is always necessary to be able to understand the underlined physics and chemistry in simple terms and indeed to conduct appropriate experiments to validate the calculations for the situations of interest. NOMENCLATURE A Preexponential factor (sec –1 ) c Concentration (mol·m –3 or kg·m –3 ) Cp Specific heat capacity (J·kg –1 ·K –1 ) d Diameter or characteristic dimension (m) DT Decimal reduction time at temperature T (min) D Diffusion coefficient (m2 ·sec –1 ) E Activation energy (J·mol –1 ) F Thermal death time (min) Gr Grashof number, g Gravity acceleration (m·sec –2 ) H Height of the can (m) h Heat transfer coefficient (W· m –2 · K –1 ) k Thermal conductivity (W·m –1 ·K –1 ) Nu Nusselt number, p Pressure (N·m –2 or Pa) Pr Prandtl number, r Radius or radial coordinate (m) R Radius (m) or the universal gas constant (J·mol –1 ·K –1 d3ρ2gβ⋅∆T Gr = µ 2 Nu = h d k ) T Temperature (°C) ⋅ Cp ⋅ Pr = k µ
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Thermal Food Processing
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87. Polysaccharide Association Stru
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133. Handbook of Frozen Foods, edit
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Published in 2006 by CRC Press Tayl
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Various alternative thermal process
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Professor Sun is a fellow of the In
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Antonio Martínez Instituto de Agro
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Contents Part I: Modeling of Therma
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Chapter 17 Pressure-Assisted Therma
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1 CONTENTS Thermal Physical Propert
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Thermal Physical Properties of Food
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2 CONTENTS Heat and Mass Transfer i
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Heat and Mass Transfer in Thermal F
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74 Thermal Food Processing: New Tec
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7 CONTENTS Thermal Processing of Po
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Thermal Processing of Poultry Produ
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236 Thermal Food Processing: New Te
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9 CONTENTS Thermal Processing of Da
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Thermal Processing of Dairy Product
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10 CONTENTS UHT Thermal Processing
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UHT Thermal Processing of Milk 301
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11 CONTENTS Thermal Processing of C
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Thermal Processing of Canned Foods
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12 CONTENTS Thermal Processing of R
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Thermal Processing of Ready Meals 3
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14 CONTENTS Ohmic Heating for Food
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Ohmic Heating for Food Processing 4
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15 CONTENTS Radio Frequency Dielect
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Radio Frequency Dielectric Heating
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16 CONTENTS Infrared Heating Noboru
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Infrared Heating 495 0.78 1.4 Far-i
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Infrared Heating 497 A black body a
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Infrared Heating 499 Spectral atten
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Infrared Heating 501 Axial Distance
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Infrared Heating 503 the calculated
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Infrared Heating 505 TABLE 16.1 Com
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Infrared Heating 507 Rotating drum
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Infrared Heating 509 Conc. of acid
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Infrared Heating 513 Degradation ra
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Infrared Heating 517 T l (K) N l /
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Infrared Heating 519 Temperature (
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Infrared Heating 521 and thawing ti
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Infrared Heating 523 15. T Takeo. F
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Infrared Heating 525 55. CM Liu, N
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622 Index Aspergillus niger, 448 At
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628 Index dielectric properties of,
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630 Index Joule heating, see Ohmic
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636 Index Reynolds stress models, 5
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638 Index Tea, 451, 510 Temperature
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640 Index Wax beans, 398, 411 Web s
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Thermal Food Processing

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