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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Bibliographic Details
Published in:	Journal of food engineering Vol. 80; no. 4; pp. 1031 - 1042
Main Authors:	Abdul Ghani, A.G., Farid, M.M.
Format:	Journal Article
Language:	English
Published:	Oxford Elsevier Ltd 01.06.2007 Elsevier
Subjects:	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
Online Access:	Get full text
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