RUcore: Rutgers University Community Repository
Numerical simulation of thermal transport in a high hydrostatic pressure food processing vessel
Descriptive
TitleInfo
(displayLabel = Citation Title);
(type = uniform)
Title
Numerical simulation of thermal transport in a high hydrostatic pressure food processing vessel
Name
(ID = NAME001);
(type = personal)
NamePart
(type = family)
Khurana
NamePart
(type = given)
Meenakshi
DisplayForm
Meenakshi Khurana
Role
RoleTerm
(authority = RULIB)
author
Name
(ID = NAME002);
(type = personal)
NamePart
(type = family)
Karwe
NamePart
(type = given)
Mukund
Affiliation
Advisory Committee
DisplayForm
Mukund V Karwe
Role
RoleTerm
(authority = RULIB)
chair
Name
(ID = NAME003);
(type = personal)
NamePart
(type = family)
Yam
NamePart
(type = given)
Kit
Affiliation
Advisory Committee
DisplayForm
Kit L Yam
Role
RoleTerm
(authority = RULIB)
internal member
Name
(ID = NAME004);
(type = personal)
NamePart
(type = family)
Takhistov
NamePart
(type = given)
Paul
Affiliation
Advisory Committee
DisplayForm
Paul Takhistov
Role
RoleTerm
(authority = RULIB)
internal member
Name
(ID = NAME005);
(type = personal)
NamePart
(type = family)
Jaluria
NamePart
(type = given)
Yogesh
Affiliation
Advisory Committee
DisplayForm
Yogesh Jaluria
Role
RoleTerm
(authority = RULIB)
internal member
Name
(ID = NAME006);
(type = corporate)
NamePart
Rutgers University
Role
RoleTerm
(authority = RULIB)
degree grantor
Name
(ID = NAME007);
(type = corporate)
NamePart
Graduate School - New Brunswick
Role
RoleTerm
(authority = RULIB)
school
TypeOfResource
Text
Genre
(authority = marcgt)
theses
OriginInfo
DateCreated
(qualifier = exact)
2008
DateOther
(qualifier = exact);
(type = degree)
2008-01
Language
LanguageTerm
English
PhysicalDescription
Form
(authority = marcform)
electronic
InternetMediaType
application/pdf
InternetMediaType
text/xml
Extent
xviii, 106 pages
Abstract
High Hydrostatic Pressure Processing (HHPP) is a novel non-thermal food processing technology for producing safe, high quality food products, with minimum detrimental effects of thermal processing such as loss of original flavor and color. The high pressure range used for processing food products is 100 to 1000 MPa. Clams are high pressure processed in the range of 200-350 MPa and fruit juices between 300-600 MPa. Spores, found mainly in low acid foods, and prions need even higher pressures for inactivation.
When pressure is applied on a food product using liquid medium, adiabatic heat generation occurs due to compression of the pressurizing medium and the food product, which results in increase in their temperatures. This increase in temperature is different for different foods. For example, water heats up by 2-3°C per 100 MPa increase in pressure. Oils and fats heat more (6-9°C) due to their higher compressibility, lower thermal conductivity, and lower heat capacity.
In a high pressure process, the heat generated by adiabatic compression is continuously dissipated to the thick metal wall of the vessel during pressurization and pressure hold stages. The heat loss at the wall and the natural convection flow near the vessel wall give rise to non-uniform temperature distribution within the pressurization medium. Therefore, the objective of this research was to carry out numerical simulation of thermal transport in pressurizing medium (water) during HHPP (at room temperature and higher initial temperature) to predict the temperature distribution. Numerical predictions were validated using experimental data. The impact of the response time of the high pressure thermocouple assembly on the measured transient temperature response was taken into account.
Results obtained from the numerical simulation showed that the temperature distribution in the pressurizing medium became non-uniform during the high pressure process and this non-uniformity increased with increasing initial temperatures. Also, increasing the vessel size and inserting an insulating sleeve in the vessel decreased the non-uniformity in temperature.
Non-uniformity in temperature in the pressurizing medium can lead to non-uniform microbial inactivation and is of most relevance when a combination of high pressure and high temperature is used to inactivate spores.
When pressure is applied on a food product using liquid medium, adiabatic heat generation occurs due to compression of the pressurizing medium and the food product, which results in increase in their temperatures. This increase in temperature is different for different foods. For example, water heats up by 2-3°C per 100 MPa increase in pressure. Oils and fats heat more (6-9°C) due to their higher compressibility, lower thermal conductivity, and lower heat capacity.
In a high pressure process, the heat generated by adiabatic compression is continuously dissipated to the thick metal wall of the vessel during pressurization and pressure hold stages. The heat loss at the wall and the natural convection flow near the vessel wall give rise to non-uniform temperature distribution within the pressurization medium. Therefore, the objective of this research was to carry out numerical simulation of thermal transport in pressurizing medium (water) during HHPP (at room temperature and higher initial temperature) to predict the temperature distribution. Numerical predictions were validated using experimental data. The impact of the response time of the high pressure thermocouple assembly on the measured transient temperature response was taken into account.
Results obtained from the numerical simulation showed that the temperature distribution in the pressurizing medium became non-uniform during the high pressure process and this non-uniformity increased with increasing initial temperatures. Also, increasing the vessel size and inserting an insulating sleeve in the vessel decreased the non-uniformity in temperature.
Non-uniformity in temperature in the pressurizing medium can lead to non-uniform microbial inactivation and is of most relevance when a combination of high pressure and high temperature is used to inactivate spores.
Note
(type = degree)
M.S.
Note
(type = bibliography)
Includes bibliographical references (p. 101-106).
Subject
(ID = SUBJ1);
(authority = RUETD)
Topic
Food Science
Subject
(ID = SUBJ2);
(authority = ETD-LCSH)
Topic
Food--Preservation
Subject
(ID = SUBJ3);
(authority = ETD-LCSH)
Topic
Hydrostatic pressure
Subject
(ID = SUBJ4);
(authority = ETD-LCSH)
Topic
Food spoilage
RelatedItem
(type = host)
TitleInfo
Title
Graduate School - New Brunswick Electronic Theses and Dissertations
Identifier
(type = local)
rucore19991600001
Identifier
(type = hdl)
http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.17144
Identifier
ETD_685
Location
PhysicalLocation
(authority = marcorg);
(displayLabel = Rutgers, The State University of New Jersey)
NjNbRU
Identifier
(type = doi)
doi:10.7282/T3V988GK
Genre
(authority = ExL-Esploro)
ETD graduate
Back to the top
Rights
RightsDeclaration
(AUTHORITY = GS);
(ID = rulibRdec0006)
The author owns the copyright to this work.
Copyright
Status
Copyright protected
Availability
Status
Open
AssociatedEntity
(AUTHORITY = rulib);
(ID = 1)
Name
Meenakshi Khurana
Role
Copyright holder
Affiliation
Rutgers University. Graduate School - New Brunswick
RightsEvent
(AUTHORITY = rulib);
(ID = 1)
Type
Permission or license
Detail
Non-exclusive ETD license
AssociatedObject
(AUTHORITY = rulib);
(ID = 1)
Type
License
Name
Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
Back to the top
Technical
Format
(TYPE = mime);
(VERSION = )
application/x-tar
FileSize
(UNIT = bytes)
8300032
Checksum
(METHOD = SHA1)
513338cb1f90662955f7718ebe1628ce5c386e90
ContentModel
ETD
CompressionScheme
other
OperatingSystem
(VERSION = 5.1)
windows xp
Format
(TYPE = mime);
(VERSION = NULL)
application/x-tar
Back to the top
Statistical Profile