期刊名称：Association for Computing Machinery New Zealand Bulletin
印刷版ISSN：1176-9998
出版年度：2006
卷号：2
期号：3
出版社：New Zealand Chapter
摘要：In this study, a theoretical analysis of a heating and cooling cycle during sterilization of the three-dimensional pouch filled with carrot-orange soup was presented and analyzed. Transient temperature, the shape of the slowest heating zone (SHZ) during heating and the slowest cooling zone (SCZ) during cooling were presented and studied. The simulation covered the whole heating and cooling cycles of 3600 s and 1200 s duration respectively. The computational fluid dynamics (CFD) code PHOENICS was used for this purpose. Saturated steam at 121oC and water at 20oC were assumed to be the heating and cooling media respectively. The partial differential equations, describing the conservation of mass, momentum and energy were solved numerically, using the finite volume method. The liquid food used in the simulation has a temperature dependent viscosity and density. At the end of heating, the SHZ was found settled into a region within 30-40% of the pouch height above the bottom and at a distance approximately 20-30 % of the pouch length from its deepest end. In the cooling cycle, the slowest cooling zone (SCZ) was found to develop in the core of the pouch and gradually migrates toward the widest end. The vertical location of this slowest cooling zone was about 60-70 % of the pouch height.
