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dc.contributor.author
Lespinard, Alejandro Rafael
dc.contributor.author
Badin, Emiliano Emanuel
dc.contributor.author
Santos, María V.
dc.contributor.author
Mascheroni, Rodolfo Horacio
dc.date.available
2020-09-02T16:40:01Z
dc.date.issued
2019-05
dc.identifier.citation
Lespinard, Alejandro Rafael; Badin, Emiliano Emanuel; Santos, María V.; Mascheroni, Rodolfo Horacio; Computational fluid dynamics analysis on natural convective heating of bottled liquid food during pasteurization: Effect of container orientation; Wiley Blackwell Publishing, Inc; Journal Of Food Process Engineering; 42; 3; 5-2019; e12995
dc.identifier.issn
0145-8876
dc.identifier.uri
http://hdl.handle.net/11336/113057
dc.description.abstract
The aim of this work was to determine natural convective heat transfer rates in bottled liquid food pasteurized using different container orientations; conventional vertical, inverted vertical, and horizontal bottle positions. For this purpose, a computational fluid dynamic (CFD) model was applied to predict the temperature distribution, flow pattern, and quality changes in non-Newtonian fluid foods for three orientations. The numerically predicted temperatures were successfully validated against experimental data and the model allowed to identify the critical point during the thermal process. Results showed that the fluid flow developed in a horizontal orientation provided a better mixing of liquid food and, hence, a more rapid heating of the slowest heating zone compared to a vertical position. Moreover, the horizontal orientation achieved a 47.2% reduction of processing time and quality losses decreased (45.5–46.4%) with respect to a vertical position. These results suggest that a horizontal position could be considered as an interesting alternative for food processors since processing times can be reduced improving the final quality of the product. Practical Applications: Pasteurization is a heat treatment process applied to a food product with the purpose of destroying disease-producing microorganisms, inactivating spoilage-causing enzymes, and reducing spoilage microorganisms. Overcooking causes detrimental effects in terms of the final product quality. Therefore, providing an adequate process with a desired sterility is one of the challenges to canning industry. In this work, we investigate how to improve, through container orientation modification, the natural convective heat transfer rates during pasteurization of fluid food. These results were obtained by the numerical simulation of the thermal process using CFD analysis which allowed to determine the temperature history and velocity field in the bottled liquid food. From the numerical results, the set of operating conditions that enhance the quality and the safety of the final product was determined, thus minimizing expensive and time-consuming pilot test-runs.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Computational fluid dynamics
dc.subject
Heating of bottled liquid food
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Pasterization
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Container orientation
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Computational fluid dynamics analysis on natural convective heating of bottled liquid food during pasteurization: Effect of container orientation
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-08-20T20:27:43Z
dc.identifier.eissn
1745-4530
dc.journal.volume
42
dc.journal.number
3
dc.journal.pagination
e12995
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Lespinard, Alejandro Rafael. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentina
dc.description.fil
Fil: Badin, Emiliano Emanuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentina
dc.description.fil
Fil: Santos, María V.. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.description.fil
Fil: Mascheroni, Rodolfo Horacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.journal.title
Journal Of Food Process Engineering
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpe.12995
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1111/jfpe.12995
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