Numerical simulation and optimization of sterilization process of canned yellow peach based on Fluent

Authors

SUN Xueliang, Tianjin University of Science and Technology, Laboratory of Innovative Packaging Design， Tianjin 300222, China
FU Zhiqiang, Tianjin University of Science and Technology, Laboratory of Innovative Packaging Design， Tianjin 300222, China
ZHANG Lei, Tianjin University of Science and Technology, Laboratory of Innovative Packaging Design， Tianjin 300222, China
CAO Enguo, Jiangnan University, Wuxi, Jiangsu 214122, China
GUO Jinting, Tianjin University of Science and Technology, Laboratory of Innovative Packaging Design， Tianjin 300222, China
YAO Qianru, COFCO Nutrition and Health Research Institute Co., Ltd., Beijing 102209, China

Abstract

To explore the heating process in food canning sterilization operation, the influence of the size change of the existing canned packaging on improving sterilization efficiency, energy saving, and consumption reduction was investigated. The flow field and temperature field were simulated and analyzed by ANSYS Fluent software, and the reliability of the simulation was verified by experiments. On this basis, the bottle shape of canned yellow peach was improved to improve the sterilization efficiency. The results showed that the temperature rising trend of the test results was consistent with that of the simulation results, and the maximum error was 3.5 degrees. The diameter of the bottom of the can was negatively correlated with the maximum flow rate in the tank. The smaller the diameter of the bottom of the can was, the higher the maximum flow rate of the liquid in the tank was. Under the same height and volume conditions, reducing the bottom diameter could improve the bactericidal efficiency. Canned cans with the bottom diameter of 52.5 mm had the best bactericidal effect, and the efficiency was 10.26% higher than that of cylindrical cans. ANSYS Fluent could accurately simulate the change of temperature field in the sterilization process of canned food, and provide the basis for optimizing the sterilization process.

Publication Date

7-28-2019

First Page

128

Last Page

133

DOI

10.13652/j.issn.1003-5788.2019.07.024

Recommended Citation

Xueliang, SUN; Zhiqiang, FU; Lei, ZHANG; Enguo, CAO; Jinting, GUO; and Qianru, YAO (2019) "Numerical simulation and optimization of sterilization process of canned yellow peach based on Fluent," Food and Machinery: Vol. 35: Iss. 7, Article 24.
DOI: 10.13652/j.issn.1003-5788.2019.07.024
Available at: https://www.ifoodmm.cn/journal/vol35/iss7/24

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