Volume 16, Issue 4 (2014)
JAST 2014, 16(4): 827-839 |
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Khakbaz Heshmati M, Shahedi M, Hamdami N, Hejazi M A, Motalebi A A, Nasirpour A. Mathematical Modeling of Heat Transfer and Sterilizing Value Evaluation during Caviar Pasteurization. JAST 2014; 16 (4) :827-839
URL: http://jast.modares.ac.ir/article-23-4165-en.html
URL: http://jast.modares.ac.ir/article-23-4165-en.html
Mathematical Modeling of Heat Transfer and Sterilizing Value Evaluation during Caviar Pasteurization
1- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology
2- Branch for the Northwest and West Region, Agricultural Biotechnology Research Institute of Iran (ABRII), Tabriz, I. R. Iran.
3- Iranian Fisheries Research Organization, Tehran 141556116, I.R. Iran.
4- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156, I. R.Iran.
2- Branch for the Northwest and West Region, Agricultural Biotechnology Research Institute of Iran (ABRII), Tabriz, I. R. Iran.
3- Iranian Fisheries Research Organization, Tehran 141556116, I.R. Iran.
4- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156, I. R.Iran.
Abstract: (6502 Views)
In this study, a numerical model was developed to investigate the two-dimensional heat transfer in a homogenous finite cylinder to predict the local temperature and sterilizing value during caviar pasteurization. A fixed grid finite difference method was used in the solution of heat transfer equations according to Crank-Nicolson’s scheme. The model was validated by comparison of the experimental temperature profiles during caviar pasteurization with the model predicted values (Correlation Coefficient> 0.99 and Root Mean Square Errors< 0.61ºC). The cold spot location was at the radial center between the middle and top of the jar on the vertical axis. For caviar pasteurization, the required heating time for cold spot to reach the desired F-value (= 0.19 min) was 128 minutes at 55°C and 37.63 minutes at 65°C. The results indicated that the developed model could be successfully applied to simulate the caviar thermal processing.
Keywords: Crank-Nicolson’s scheme, Thermal lethality
Article Type: Research Paper |
Subject:
Food Science and Technology
Received: 2012/11/19 | Accepted: 2013/10/5 | Published: 2014/07/1
Received: 2012/11/19 | Accepted: 2013/10/5 | Published: 2014/07/1
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