Preview

Proceedings of the Voronezh State University of Engineering Technologies

Advanced search

Investigation of the migration of the least heating zone of clarified apple juice during heat treatment

https://doi.org/10.20914/2310-1202-2020-1-88-95

Abstract

When developing modes of food products thermal sterilization, it is necessary to determine the conditions for microorganisms test cultures and their spores guaranteed death in the least heating zone. The location of this zone is a critical parameter in thermal processes. At present, there are conflicting ideas about the localization and possible migration of the zone of least heating in the process of thermal sterilization of products with convective heat transfer. The kinetics of localization of the zone of least heating in the medium volume with convective heat transfer during heat treatment in conjunction with rheological properties was studied in the work. The clarified apple juice for baby food of domestic production was used as the object of study. The probe was placed so that the thermocouple was located on the vertical axis of the can at a geometric height of 3, 6, 9, 12, 18 and 24 mm. At each height value of the thermocouple, the jar with the sample was thermostated for 20 minutes, and then quickly cooled for 10 minutes. Heating was carried out at a thermostat temperature of 75, 80, 85, 90, and 95°C. The dynamics of rheological properties under isothermal conditions at temperatures of 30, 35, 40, 45, 50, 55, and 60°C and a range of shear rates from 0 to 700 s – 1 were also studied in the samples. As a result of the studies carried out, the presence of the migration of the zone of least heating during the heat treatment of single-phase media with convective heat transfer was determined experimentally, its kinetics was studied, the non-linear and reversible nature of the migration of the zone of least heating was established. The mechanism of the process of migration of the zone of least heating was proposed taking into account the dynamics of the rheology of the heated medium and the convective flows interaction.

About the Authors

V. V. Kondratenko
Russian Research Institute of Canning Technology – branch of Gorbatov Federal Research Center for Food Systems at RAS
Russian Federation
Cand. Sci. (Engin.), associate professor, deputy director for science research, Scholnaya Str., 78, Vidnoe, Leninsky area, Moscow Region, 142703, Russia


B. L. Kanevskiy
Russian Research Institute of Canning Technology – branch of Gorbatov Federal Research Center for Food Systems at RAS
Cand. Sci. (Engin.), leading researcher, laboratory of processes and equipment for food processing, Scholnaya Str., 78, Vidnoe, Leninsky area, Moscow Region, 142703, Russia


G. P. Pokudina
Russian Research Institute of Canning Technology – branch of Gorbatov Federal Research Center for Food Systems at RAS
senior researcher, laboratory of processes and equipment for food processing, Scholnaya Str., 78, Vidnoe, Leninsky area, Moscow Region, 142703, Russia


L. A. Borchenkova
Russian Research Institute of Canning Technology – branch of Gorbatov Federal Research Center for Food Systems at RAS
senior researcher, laboratory of processes and equipment for food processing, Scholnaya Str., 78, Vidnoe, Leninsky area, Moscow Region, 142703, Russia


V. I. Senkevich
Russian Research Institute of Canning Technology – branch of Gorbatov Federal Research Center for Food Systems at RAS
senior researcher, laboratory of processes and equipment for food processing, Scholnaya Str., 78, Vidnoe, Leninsky area, Moscow Region, 142703, Russia


References

1. Ghani Al-Baali A.G.A., Farid M.A. Sterilization of food in retort pouches. 2006. 205 p.

2. Yanniotis S., Sund?n B. et al. Heat Transfer in Food Processing: Recent Developments and Applications. 2007. 288 p.

3. Durounder J.-P. Heat Transfer in Chemical, Food and Pharmaceutical Industries. 2016. 394 p.

4. Datta, A.K., Teixeira, A.A. Numerically predicted transient temperature and velocity profile during natural convection heating of canned liquid foods. Journal of Food Science. 1988. vol. 53 (1). рр. 191–195.

5. Kumar A., Bhattacharya M. Transient temperature and velocity profiles in a canned non-Newtonian liquid food during sterilization in a still-cook retort. International Journal of Heat and Mass Transfer. 1991. vol. 34 (4–5). рр. 1083–1096.

6. Zechman L.G., Pflug I.J. Location of the slowest heating zone for natural convection heating fluids in metal containers. Journal of Food Science. 1989. vol. 54. рр. 205–229.

7. Augusto P.E.D., Pinheiro T.F., Cristianini M. Using Computational Fluid-Dynamics (CFD) for the evaluation of beer pasteurization: effect of orientation of cans. Ci?nc. Tecnol. Aliment., Campinas. 2010. vol. 30(4). pp. 980–986.

8. Augusto P.E.D., Cristianini M. Computational fluid dynamics evaluation of liquid food thermal process in a brick shaped package. Ci?nc. Tecnol. Aliment., Campinas. 2012. vol. 32 (1). pp. 134–141.

9. Akpek A., Youn Ch., Maeda A., Fujisawa N., Kagawa T. Effect of Thermal Convection on Viscosity Measurement in Vibrational Viscometer. Journal of Flow Control, Measurement & Visualization. 2014. vol. 2. pp. 12–17.

10. Boz Z., Uyar R., Erdogdu F. Principles of Canning. Encyclopedia of Food Microbiology. 2014. vol. 1.pp. 160–168.

11. Sun D.-W. et al. Thermal Food Processing. New Technologies and Quality Issues; 2nd ed. 2012. 653 p.

12. Sandeep K.P. et al. Thermal Processing of Foods. Control and Automation. 2011. 212 p.

13. Kannan A., Gourisankar Sandaka P. Ch. Heat transfer analysis of canned food sterilization in a still retort. Journal of Food Engineering. 2008. vol. 88 (2). pp. 213–228.

14. Demirova A.F., Muradova M.S. Study of warm-up for the model solution under different conditions of the can. Storage and processing of agricultural products. 2000. no. 8. pp. 69–72. (in Russian).

15. Babarin V.P. Sterilization of canned food: reference book. St. Petersburg, 2006. 312 p. (in Russian).

16. Rumshinskii L.Z. Mathematical processing of experiment results: Reference manual. Moscow, 1971. 192 p. (in Russian).

17. Seltman Y.J. Experimental Design and Analysis. 2014. 414 p.

18.


Review

For citations:


Kondratenko V.V., Kanevskiy B.L., Pokudina G.P., Borchenkova L.A., Senkevich V.I. Investigation of the migration of the least heating zone of clarified apple juice during heat treatment. Proceedings of the Voronezh State University of Engineering Technologies. 2020;82(1):88-95. (In Russ.) https://doi.org/10.20914/2310-1202-2020-1-88-95

Views: 603


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2226-910X (Print)
ISSN 2310-1202 (Online)