8164

7562

كارشناسي ارشد

علوم و صنايع غذايي

اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1392

ده،50ص.: مصور،جدول،نمودار

ص.ع.به فارسي و انگليسي

محمد شاهدي

نفيسه زميندار

29/8/92

علي نصيرپور، حسين توكل

مهندسي كشاورزي

ID7562

به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي

Heat Transfer of Cereal Based Baby Food in Semi Rigid Aluminum Container using Computational Fluid Dynamics Hamed Vatankhah h vatankhah@ag iut ac iran September Department of Food Science and Technology Isfahan University of Technology Esfahan Iran Degree M Sc Language Farsi Supervisor Mohammad shahedi shahedim@cc iut ac ir Abstract Sterilization is still the most common way of food preservation based on heat treatments and it is one of the basic levels of baby food processing To achieve sufficient sterility while minimizing cooking in modified shapes of food containers the temperature distribution patterns should be analyzed Having a good analysis about the heat transfer mechanism in the canning industry helps us to improve the food quality optimize the processing condition and preventing energy loss Computational fluid dynamics CFD can be used to predict flow behavior of fluid foods and it s a good way to predict temperature profile of cans during processing An experimental and computational study on Semi rigid aluminum containers which are widely used in Iranian ready to eat food industries was carried out The wheat based baby food formula was studied about Thermophysical properties and the can geometry were simplified during the study D symmetric Geometries was designed based on dimensions of Semi rigid aluminum based packages Alupak type B A mathematical model was developed by solving the governing equations for continuity momentum and energy conservation using a finite volume method of solution The average temperature of symmetric plane slowest heating zone SHZ movement and time temperature distribution of the lowest temperature in SHZ were compared between experimented and predicted cases The velocity vector showed a circulation towards the core The SHZ location was investigated and sterility calculations showed minutes as Fvalue that should be optimized based on the same structure foods Average temperature of the experimented Time temperature profiles and the predicted Time temperature profile based on the position of probe showed a less than difference The sterilization can be optimized by decreasing minutes of heating period The adjusted F would be minutes in accordance to the same starch and meat based foods by F of and this amount is suitable as an efficient sterility Key Words Slowest heating zone Ansys Fluent software Semi rigid container Baby food SterilizationPDF created with pdfFactory trial version www pdffactory com

محمد شاهدي

نفيسه زميندار

علي نصيرپور، حسين توكل