محاسبه عددی اندیس F و L سیال خوراکی غیرنیوتنی طی استرلیزاسیون بر حسب هندسه قوطی

نوع مقاله : مقاله پژوهشی لاتین

نویسنده

• آزاده رنجبر ندامانی

شرکت صنعت پویای ترنج، نوشهر، مازندران.

https://doi.org/10.22067/ifstrj.v0i0.71219

چکیده

مقدار درجه انتقال حرارت در ناحیه سرد دیسپرسیون نشاسته 5/3 % طی استرلیزاسیون در قوطی دارای 10% سرفضا شبیه سازی شد. از نرم‌افزار محاسبات عددی COMSOL ورژن 1/4 استفاده شد و معادلات مربوط به انرژی، جابه‌جایی، و پایستگی با استفاده از روش حجم محدود حل شدند. اثر هندسه قوطی (استوانه با ابعاد 10× 6/6 × 10 سانتی‌متر و مخروط با ارتفاع 10 سانتی‌متر و قطر 5 سانتی‌متر به شکل عمودی رو به بالا و رو به پایین) بر پارامتر نفوذ حرارتی (j) و کشندگی میکروبی (L) در ناحیه سرد بررسی شد. درجه حرارت ناحیه سرد توسط یک ترموکوپل پایش و با نتایج پیش‌بینی شده نرم‌افزار مقایسه شد. مشخص شد که قوطی مخروطی شکل سریعترین انتقال حرارت طی استرلیزاسیون را داراست. همچنین هندسه قوطی اثر معنی‌داری بر شکل، موقعیت، دمای نهایی، پارامتر j، L و F ناحیه سرد دارد.

کلیدواژه‌ها

• کشندگی میکروبی
• دیسپرسیون نشاسته
• استریلیزاسیون
• هندسه قوطی
• پارامتر نفوذ حرارتی

عنوان مقاله [English]

Numerical Calculation F-value and Lethality of Non-Newtonian Food Fluid during Sterilization based on Can Geometry

نویسنده [English]

• Azadeh Ranjbar Nedamani

Pouya Torang Industry Co., Noshahr, Mazandaran, Iran.

چکیده [English]

Amount of heat transfer temperature was stimulated in the slowest heating zone of 3.5% starch dispersion during canning sterilization with 10% headspace. The computational fluid dynamics software COMSOL 4.1 was used and governing equations for energy, momentum, and continuity were computed using a finite volume method. The effect of container geometry (cylinders with 6*10cm and 10*6cm dimensions, and cones with 10 cm height and 5 cm radius on 0 and 180° position) on heat penetration parameter (j) and microbial lethality (L) in slowest heating point were investigated. The temperature of the slowest heating zone was monitored by a thermocouple and then compared with the predicted temperature by software. It was determined that cone-shaped container had the fastest heat transfer during sterilization. Also, container geometry has a significant effect on slowest heating zone shape, position, final temperature, j, L, and F-value.

کلیدواژه‌ها [English]

• Microbial lethality
• Starch dispersion
• sterilization
• Container geometry
• Heat penetration parameter

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