Technology in the food industry has moved towards reduction of mechanical and thermal damage, increase of hygienic safety and a choice of preservation methods based on physical principles, leading to improvement in quality. Ohmic heating is one of these preservation techniques. Two different food products, a hazelnut cream and a carrot puree, were treated using an ohmic heater. The treatment of both these products was simulated with a computational fluid dynamic (CFD) code using finite element methods (FEM), adopting user-defined functions for Joule effect equations (Comsol Multiphysics 3.3a). It was observed that the model and experimental data reached a good agreement: the model tended to predict temperature distribution and, in particular, final temperature of the ohmic heater. The two dimensional model also permitted, identification of velocity, electrical conductivity and dynamic viscosity distribution. A two-dimensional axial symmetric model has been adopted to reduce the computational time, although keeping a good level of detail.

A two-dimensional axial symmetric simulation model for continuous ohmic heating of hazelnut cream and carrot puree / Ferretti, Gino; Rizzo, Roberto; Vignali, Giuseppe. - In: FOOD MANUFACTURING EFFICIENCY. - ISSN 1750-2683. - Volume 2, Issue 3:(2009), pp. 11-20. [10.1616/1750-2683.0040]

A two-dimensional axial symmetric simulation model for continuous ohmic heating of hazelnut cream and carrot puree

FERRETTI, Gino;RIZZO, Roberto;VIGNALI, Giuseppe
2009-01-01

Abstract

Technology in the food industry has moved towards reduction of mechanical and thermal damage, increase of hygienic safety and a choice of preservation methods based on physical principles, leading to improvement in quality. Ohmic heating is one of these preservation techniques. Two different food products, a hazelnut cream and a carrot puree, were treated using an ohmic heater. The treatment of both these products was simulated with a computational fluid dynamic (CFD) code using finite element methods (FEM), adopting user-defined functions for Joule effect equations (Comsol Multiphysics 3.3a). It was observed that the model and experimental data reached a good agreement: the model tended to predict temperature distribution and, in particular, final temperature of the ohmic heater. The two dimensional model also permitted, identification of velocity, electrical conductivity and dynamic viscosity distribution. A two-dimensional axial symmetric model has been adopted to reduce the computational time, although keeping a good level of detail.
2009
A two-dimensional axial symmetric simulation model for continuous ohmic heating of hazelnut cream and carrot puree / Ferretti, Gino; Rizzo, Roberto; Vignali, Giuseppe. - In: FOOD MANUFACTURING EFFICIENCY. - ISSN 1750-2683. - Volume 2, Issue 3:(2009), pp. 11-20. [10.1616/1750-2683.0040]
File in questo prodotto:
File Dimensione Formato  
Ferretti Rizzo Vignali vol 2 iss 3 2009.pdf

non disponibili

Tipologia: Documento in Post-print
Licenza: NON PUBBLICO - Accesso privato/ristretto
Dimensione 8.75 MB
Formato Adobe PDF
8.75 MB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2308763
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact