Title : Packaging-material and surface-heat-transfer-coefficient-based tTrial calculations for the temperature distributions in container fed food products during thermal processing with packaging materials and surface heat transfer coefficient
Abstract:
Typically, cComputing the the internalside temperature distributions in container food products may will allows the the manufacturers of people who that is are developing new packaged food products s to identify acquire the indicators regarding of the heat degradation of food properties and optimise optimize athe ambient temperature patterns of thermal processes, and as well as the figure of packages. Notably, most Although most related report reports have of this type of research were discusseding the temperature and Fo values of the slowest heating zones; in these studies,, the temperature distributions obtained fromof the computing results and measured measurements were compared with those for the containers completelyfully filled with a 6% starch liquid and were found to be almost similar alongin thea vertical direction and a horizontal directions. The computing models of the computing comprisedwere made of parts of starch and cylindrical plastic c ups ’ cups materials that were provided containeding the surface- heat- transfer- coefficient-related informations. The parts of the models have heat properties of the model components were analyzed using some measured by some equipment. Computational fluid dynamics was used for computing the This type of computing were was solved by the commercial CFD application for the unsteady heat-conductivity equation. ConsequentlyAs a result, the differences inof Fo values were 1 minute compared to the overall Fo values of which were 6 to 10 min.utes. And Moreover, the maximum of root mean square errors was approximately about 8 oC and they are about approximately less than 4 oC in the central parts of the containers.
What will audience learn from your presentation?
• For the the manufacturers of people who are developing the food packageses andand for people considering the ambient temperature patterns during the of thermal processinges of packaged foods.
• The applications we used are being sold.
• For the optimization for to ensure of minimal the least heat degradation of foods.
