Numerical simulation of solid–liquid food mixture in a high pressure processing unit using computational fluid dynamics

Temperature distribution, velocity and pressure profiles during high pressure compression (500 MPa) of liquid food (water) and solid–liquid food mixture (beef fat and water), within a three dimensional cylinder basket is simulated. The computations domain in both cases was performed for a cylinder w...

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Vydáno v:	Journal of food engineering Ročník 80; číslo 4; s. 1031 - 1042
Hlavní autoři:	Abdul Ghani, A.G., Farid, M.M.
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	Oxford Elsevier Ltd 01.06.2007 Elsevier
Témata:	Adiabatic heating animal fats and oils beef beef fat Biological and medical sciences CFD compressibility fluid mechanics Food engineering Food industries Fundamental and applied biological sciences. Psychology General aspects heat transfer High pressure processing high pressure treatment inactivation liquids liquified foods mixtures model validation physical properties pressure simulation models solids Temperature distribution temperature profiles velocity Velocity profile water CFD Velocity profile Temperature distribution Adiabatic heating High pressure processing Physical dressing Computational fluid dynamics Velocity Mixture Profile Solid High pressure Liquid Heating Numerical simulation Food
ISSN:	0260-8774, 1873-5770
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Abstract	Temperature distribution, velocity and pressure profiles during high pressure compression (500 MPa) of liquid food (water) and solid–liquid food mixture (beef fat and water), within a three dimensional cylinder basket is simulated. The computations domain in both cases was performed for a cylinder with a diameter of 38 mm and height of 290 mm, which are the same dimensions of the high pressure unit “FOOD-LAB model S-FL-850-9-W” available at the University of Auckland, New Zealand. The governing equations for continuity, momentum and energy conservation are solved using a commercial computational fluid dynamics (CFD) package (PHOENICS), version 3.5, which is based on a finite volume method of solution. The simulation for liquid food only shows the effect of forced and free convection flow on the temperature distribution in the liquid at the early stages of compression. This is due to the difference between the velocity of the pumping fluid as it enters the cylinder inlet hole (10 −2–10 −3) m s −1 and the velocity in the treatment chamber (10 −8–10 −9) m s −1. The simulation for the solid–liquid mixture shows as well, the temperature distribution in the solid and liquid at different stages of compression. It shows that the solid pieces are more heated than the liquid, which is due to the difference in their compression heating coefficient. Validation of the computed temperature in both cases is found to be in an agreement with those measured experimentally and reported in the literature.
AbstractList	Temperature distribution, velocity and pressure profiles during high pressure compression (500 MPa) of liquid food (water) and solid-liquid food mixture (beef fat and water), within a three dimensional cylinder basket is simulated. The computations domain in both cases was performed for a cylinder with a diameter of 38 mm and height of 290 mm, which are the same dimensions of the high pressure unit “FOOD-LAB model S-FL-850-9-W” available at the University of Auckland, New Zealand. The governing equations for continuity, momentum and energy conservation are solved using a commercial computational fluid dynamics (CFD) package (PHOENICS), version 3.5, which is based on a finite volume method of solution. The simulation for liquid food only shows the effect of forced and free convection flow on the temperature distribution in the liquid at the early stages of compression. This is due to the difference between the velocity of the pumping fluid as it enters the cylinder inlet hole (10⁻²-10⁻³) m s-1 and the velocity in the treatment chamber (10⁻⁸-10⁻⁹) m s-1. The simulation for the solid-liquid mixture shows as well, the temperature distribution in the solid and liquid at different stages of compression. It shows that the solid pieces are more heated than the liquid, which is due to the difference in their compression heating coefficient. Validation of the computed temperature in both cases is found to be in an agreement with those measured experimentally and reported in the literature. Temperature distribution, velocity and pressure profiles during high pressure compression (500 MPa) of liquid food (water) and solid–liquid food mixture (beef fat and water), within a three dimensional cylinder basket is simulated. The computations domain in both cases was performed for a cylinder with a diameter of 38 mm and height of 290 mm, which are the same dimensions of the high pressure unit “FOOD-LAB model S-FL-850-9-W” available at the University of Auckland, New Zealand. The governing equations for continuity, momentum and energy conservation are solved using a commercial computational fluid dynamics (CFD) package (PHOENICS), version 3.5, which is based on a finite volume method of solution. The simulation for liquid food only shows the effect of forced and free convection flow on the temperature distribution in the liquid at the early stages of compression. This is due to the difference between the velocity of the pumping fluid as it enters the cylinder inlet hole (10 −2–10 −3) m s −1 and the velocity in the treatment chamber (10 −8–10 −9) m s −1. The simulation for the solid–liquid mixture shows as well, the temperature distribution in the solid and liquid at different stages of compression. It shows that the solid pieces are more heated than the liquid, which is due to the difference in their compression heating coefficient. Validation of the computed temperature in both cases is found to be in an agreement with those measured experimentally and reported in the literature.
Author	Abdul Ghani, A.G. Farid, M.M.
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Cites_doi	10.1016/j.ifset.2004.07.003 10.1016/S1466-8564(99)00003-X 10.1016/S0924-2244(97)01028-5 10.1016/S1466-8564(01)00060-1 10.1021/jf9802575 10.1016/j.ifset.2004.04.001 10.1016/S0260-8774(02)00427-2
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Keywords	CFD Velocity profile Temperature distribution Adiabatic heating High pressure processing Physical dressing Computational fluid dynamics Velocity Mixture Profile Solid High pressure Liquid Heating Numerical simulation Food
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SubjectTerms	Adiabatic heating animal fats and oils beef beef fat Biological and medical sciences CFD compressibility fluid mechanics Food engineering Food industries Fundamental and applied biological sciences. Psychology General aspects heat transfer High pressure processing high pressure treatment inactivation liquids liquified foods mixtures model validation physical properties pressure simulation models solids Temperature distribution temperature profiles velocity Velocity profile water
Title	Numerical simulation of solid–liquid food mixture in a high pressure processing unit using computational fluid dynamics
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