In this paper the heat transfer of a fruit salad during the pasteurization treatment was investigated. The objective of the paper was to develop and validate a computational fluid dynamics (CFD) model for predicting the temperature profiles during the thermal processing of this sample. Samples of a commercial fruit salad, composed of five different fruits with different shapes, sizes and thermal properties, submerged in water/sugar syrup, were submitted to thermal treatments in a pilot plant and temperature profiles at different locations were experimentally recorded. Results showed that the slowest heating point (SHP) was positioned at 19–20% of the can height: fruit closest to the SHP such as pear presented the lowest F value. Moreover, F values resulted to be influenced by the distance from the jar bottom as function of natural convection motion of the syrup. CFD model simulations data were then successfully validated against the experimental ones: results, expressed as RMSE, showed a good fitting between calculated and experimental data, both for syrup (mean RMSE 1.47 C) and fruit pieces (mean RMSE 1.63 C). In addition, F values calculated from both experimental and simulated temperatures resulted very similar with only little differences. In conclusion, the proposed approach and mathematical model can thus be usefully applied for the simulation and prediction of thermal processes of canned fruit salad for process design and optimization.

Computational fluid dynamics (CFD) modelling and experimental validation of thermal processing of canned fruit salad in glass jar / Cordioli, Matteo; Rinaldi, Massimiliano; Copelli, Gabriele; Casoli, Paolo; Barbanti, Davide. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - 150(2015), pp. 62-69. [10.1016/j.jfoodeng.2014.11.003]

Computational fluid dynamics (CFD) modelling and experimental validation of thermal processing of canned fruit salad in glass jar

CORDIOLI, Matteo;RINALDI, Massimiliano;COPELLI, GABRIELE;CASOLI, Paolo;BARBANTI, Davide
2015

Abstract

In this paper the heat transfer of a fruit salad during the pasteurization treatment was investigated. The objective of the paper was to develop and validate a computational fluid dynamics (CFD) model for predicting the temperature profiles during the thermal processing of this sample. Samples of a commercial fruit salad, composed of five different fruits with different shapes, sizes and thermal properties, submerged in water/sugar syrup, were submitted to thermal treatments in a pilot plant and temperature profiles at different locations were experimentally recorded. Results showed that the slowest heating point (SHP) was positioned at 19–20% of the can height: fruit closest to the SHP such as pear presented the lowest F value. Moreover, F values resulted to be influenced by the distance from the jar bottom as function of natural convection motion of the syrup. CFD model simulations data were then successfully validated against the experimental ones: results, expressed as RMSE, showed a good fitting between calculated and experimental data, both for syrup (mean RMSE 1.47 C) and fruit pieces (mean RMSE 1.63 C). In addition, F values calculated from both experimental and simulated temperatures resulted very similar with only little differences. In conclusion, the proposed approach and mathematical model can thus be usefully applied for the simulation and prediction of thermal processes of canned fruit salad for process design and optimization.
Computational fluid dynamics (CFD) modelling and experimental validation of thermal processing of canned fruit salad in glass jar / Cordioli, Matteo; Rinaldi, Massimiliano; Copelli, Gabriele; Casoli, Paolo; Barbanti, Davide. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - 150(2015), pp. 62-69. [10.1016/j.jfoodeng.2014.11.003]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2783476
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