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Computational Fluid Dynamics Modeling of the Thermal Processing of Canned Pineapple Slices and Titbits

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Abstract

Thermal processing of canned fruits is an important preservation technique used to increase the shelf life of canned foods through the inactivation of spoilage microorganisms and enzymes. The objective of this study was to develop a computational fluid dynamics model to investigate the temperature profiles during the thermal processing of canned pineapple products. Two different kinds of products such as canned pineapple slices and titbits were analyzed to investigate the effect of size reduction of the product on the efficacy of heat transfer during thermal processing. The simulation results were validated with the experimental measurements of temperatures. The temperature profile, slowest heating zone (SHZ), and the effects of natural convection and conduction heating on canned pineapple slices and titbits were studied. In the canned pineapple slices, the SHZ was found to lie inside the pineapple slices. In contrast, for the pineapple titbits, the SHZ was present at the bottom of the can. The pineapple titbits were found to achieve a rapid temperature increase owing to the combined effects of buoyancy-induced natural convection and increased surface area available for higher heat transfer. This finding signifies the retention of the nutritive properties of pineapple by preventing the loss of heat-labile nutrients like vitamins without compromising the commercial sterility of the product.

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Acknowledgment

The authors acknowledge the CSIR for the financial support through Network project (NWP-02) for Ansys Fluent 12 software licensing. The authors also wish to thank Dr. N. Nagendra Gandhi, Professor, Department of Chemical Engineering, A.C. Tech, Anna University, Chennai, and Ms. M.R. Vijayalakshmi, Fruit and Vegetable Technology, CFTRI, Mysore, for their help.

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  1. Human Resource Development, Central Food Technological Research Institute, Council of Scientific and Industrial Research (CSIR), Mysore, 570 020, India

    R. Padmavati & C. Anandharamakrishnan

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  1. R. Padmavati
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  2. C. Anandharamakrishnan
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Correspondence to C. Anandharamakrishnan.

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Padmavati, R., Anandharamakrishnan, C. Computational Fluid Dynamics Modeling of the Thermal Processing of Canned Pineapple Slices and Titbits. Food Bioprocess Technol 6, 882–895 (2013). https://doi.org/10.1007/s11947-012-0892-8

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  • DOI: https://doi.org/10.1007/s11947-012-0892-8

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