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dc.contributor.author
Lespinard, Alejandro Rafael
dc.contributor.author
Mascheroni, Rodolfo Horacio
dc.date.available
2020-01-14T16:09:27Z
dc.date.issued
2012-10
dc.identifier.citation
Lespinard, Alejandro Rafael; Mascheroni, Rodolfo Horacio; Influence of the geometry aspect of jars on the heat transfer and flow pattern during sterilization of liquid foods; Wiley Blackwell Publishing, Inc; Journal Of Food Process Engineering; 35; 5; 10-2012; 751-762
dc.identifier.issn
0145-8876
dc.identifier.uri
http://hdl.handle.net/11336/94614
dc.description.abstract
Natural convection heating of liquid food packed in glass jars of different sizes and volumes during sterilization is simulated by solving the governing equations for continuity, momentum and energy conservation, using the finite element method. The effect of the aspect ratio of the container on temperature distribution, flow pattern, position of the slowest heating zone (SHZ) and cooking value were analyzed. The position of the SHZ varied – depending of container volume and aspect ratio – in the range of 49.39–76.83% and 5.81–19.09% of jar radius and height, respectively. Sterilization times were estimated and differences between 135 and 105 s for containers of a same size of 360 or 660 cm3, respectively, were predicted depending on jar shape. A prediction model was developed that allows to calculate – with a simple procedure – sterilization times as a function of container dimensions.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Liquid Foods
dc.subject
Glass Containers
dc.subject
Geometry Aspect
dc.subject
Computational Fluid Dynamics
dc.subject
Slowest Heating Zone
dc.subject
Sterilization Times
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Influence of the geometry aspect of jars on the heat transfer and flow pattern during sterilization of liquid foods
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-04-26T18:18:22Z
dc.journal.volume
35
dc.journal.number
5
dc.journal.pagination
751-762
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Lespinard, Alejandro Rafael. 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/full/10.1111/j.1745-4530.2010.00624.x
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1111/j.1745-4530.2010.00624.x
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