Influence of the geometry aspect of jars on the heat transfer and flow pattern during sterilization of liquid foods

Autores
Lespinard, Alejandro Rafael; Mascheroni, Rodolfo Horacio
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Natural convection heating of liquid food packed in glass jars of different sizes and volumes during sterilization is simulated by solving the governing equations for continuity, momentum and energy conservation, using the finite element method. The effect of the aspect ratio of the container on temperature distribution, flow pattern, position of the slowest heating zone (SHZ) and cooking value were analyzed. The position of the SHZ varied – depending of container volume and aspect ratio – in the range of 49.39–76.83% and 5.81–19.09% of jar radius and height, respectively. Sterilization times were estimated and differences between 135 and 105 s for containers of a same size of 360 or 660 cm3, respectively, were predicted depending on jar shape. A prediction model was developed that allows to calculate – with a simple procedure – sterilization times as a function of container dimensions.
Fil: Lespinard, Alejandro Rafael. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Mascheroni, Rodolfo Horacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
Liquid Foods
Glass Containers
Geometry Aspect
Computational Fluid Dynamics
Slowest Heating Zone
Sterilization Times
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/94614
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/94614
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of the geometry aspect of jars on the heat transfer and flow pattern during sterilization of liquid foodsLespinard, Alejandro RafaelMascheroni, Rodolfo HoracioLiquid FoodsGlass ContainersGeometry AspectComputational Fluid DynamicsSlowest Heating ZoneSterilization Timeshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Natural convection heating of liquid food packed in glass jars of different sizes and volumes during sterilization is simulated by solving the governing equations for continuity, momentum and energy conservation, using the finite element method. The effect of the aspect ratio of the container on temperature distribution, flow pattern, position of the slowest heating zone (SHZ) and cooking value were analyzed. The position of the SHZ varied – depending of container volume and aspect ratio – in the range of 49.39–76.83% and 5.81–19.09% of jar radius and height, respectively. Sterilization times were estimated and differences between 135 and 105 s for containers of a same size of 360 or 660 cm3, respectively, were predicted depending on jar shape. A prediction model was developed that allows to calculate – with a simple procedure – sterilization times as a function of container dimensions.Fil: Lespinard, Alejandro Rafael. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Mascheroni, Rodolfo Horacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaWiley Blackwell Publishing, Inc2012-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/94614Lespinard, Alejandro Rafael; Mascheroni, Rodolfo Horacio; Influence of the geometry aspect of jars on the heat transfer and flow pattern during sterilization of liquid foods; Wiley Blackwell Publishing, Inc; Journal Of Food Process Engineering; 35; 5; 10-2012; 751-7620145-8876CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/full/10.1111/j.1745-4530.2010.00624.xinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4530.2010.00624.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:16:27Zoai:ri.conicet.gov.ar:11336/94614instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 12:16:27.488CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of the geometry aspect of jars on the heat transfer and flow pattern during sterilization of liquid foods
title Influence of the geometry aspect of jars on the heat transfer and flow pattern during sterilization of liquid foods
spellingShingle Influence of the geometry aspect of jars on the heat transfer and flow pattern during sterilization of liquid foods
Lespinard, Alejandro Rafael
Liquid Foods
Glass Containers
Geometry Aspect
Computational Fluid Dynamics
Slowest Heating Zone
Sterilization Times
title_short Influence of the geometry aspect of jars on the heat transfer and flow pattern during sterilization of liquid foods
title_full Influence of the geometry aspect of jars on the heat transfer and flow pattern during sterilization of liquid foods
title_fullStr Influence of the geometry aspect of jars on the heat transfer and flow pattern during sterilization of liquid foods
title_full_unstemmed Influence of the geometry aspect of jars on the heat transfer and flow pattern during sterilization of liquid foods
title_sort Influence of the geometry aspect of jars on the heat transfer and flow pattern during sterilization of liquid foods
dc.creator.none.fl_str_mv Lespinard, Alejandro Rafael
Mascheroni, Rodolfo Horacio
author Lespinard, Alejandro Rafael
author_facet Lespinard, Alejandro Rafael
Mascheroni, Rodolfo Horacio
author_role author
author2 Mascheroni, Rodolfo Horacio
author2_role author
dc.subject.none.fl_str_mv Liquid Foods
Glass Containers
Geometry Aspect
Computational Fluid Dynamics
Slowest Heating Zone
Sterilization Times
topic Liquid Foods
Glass Containers
Geometry Aspect
Computational Fluid Dynamics
Slowest Heating Zone
Sterilization Times
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Natural convection heating of liquid food packed in glass jars of different sizes and volumes during sterilization is simulated by solving the governing equations for continuity, momentum and energy conservation, using the finite element method. The effect of the aspect ratio of the container on temperature distribution, flow pattern, position of the slowest heating zone (SHZ) and cooking value were analyzed. The position of the SHZ varied – depending of container volume and aspect ratio – in the range of 49.39–76.83% and 5.81–19.09% of jar radius and height, respectively. Sterilization times were estimated and differences between 135 and 105 s for containers of a same size of 360 or 660 cm3, respectively, were predicted depending on jar shape. A prediction model was developed that allows to calculate – with a simple procedure – sterilization times as a function of container dimensions.
Fil: Lespinard, Alejandro Rafael. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Mascheroni, Rodolfo Horacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Natural convection heating of liquid food packed in glass jars of different sizes and volumes during sterilization is simulated by solving the governing equations for continuity, momentum and energy conservation, using the finite element method. The effect of the aspect ratio of the container on temperature distribution, flow pattern, position of the slowest heating zone (SHZ) and cooking value were analyzed. The position of the SHZ varied – depending of container volume and aspect ratio – in the range of 49.39–76.83% and 5.81–19.09% of jar radius and height, respectively. Sterilization times were estimated and differences between 135 and 105 s for containers of a same size of 360 or 660 cm3, respectively, were predicted depending on jar shape. A prediction model was developed that allows to calculate – with a simple procedure – sterilization times as a function of container dimensions.
publishDate 2012
dc.date.none.fl_str_mv 2012-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/94614
Lespinard, Alejandro Rafael; Mascheroni, Rodolfo Horacio; Influence of the geometry aspect of jars on the heat transfer and flow pattern during sterilization of liquid foods; Wiley Blackwell Publishing, Inc; Journal Of Food Process Engineering; 35; 5; 10-2012; 751-762
0145-8876
CONICET Digital
CONICET
url http://hdl.handle.net/11336/94614
identifier_str_mv Lespinard, Alejandro Rafael; Mascheroni, Rodolfo Horacio; Influence of the geometry aspect of jars on the heat transfer and flow pattern during sterilization of liquid foods; Wiley Blackwell Publishing, Inc; Journal Of Food Process Engineering; 35; 5; 10-2012; 751-762
0145-8876
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/full/10.1111/j.1745-4530.2010.00624.x
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4530.2010.00624.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846782584312299520
score 12.982451

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