Modeling and Thermo-Fluid Dynamic Simulation of a Fresh Pasta Pasteurization Process

This work aims to analyze and predict the thermal pasteurization process for two types of fresh pasta, by means of computational fluid dynamic (CFD) simulation. The types of pasta considered are “ravioli” filled of meat and “orecchiette”, without filling. Thanks to many studies on pasta properties, some parameters, such as thermal conductivity and heat capacity, are previously determined for both products. CFD simulations are, thus, performed using ANSYS CFX code version 14.5 in a transient state (after 150 s for ravioli and after 45 s for orecchiette), to evaluate the pasteurization temperature and the P-value reached on the surface of the orecchiette and at the core of the ravioli, as a function of the process time. The heat exchange takes place in a pasteurization tunnel by means of water vapor at ~371 K. Experimental tests are finally performed to validate the simulation model of heat exchange. Results show a good agreement between the simulated results and the real pasteurization process and confirm the potential usefulness of the simulation model to evaluate the process performance.