Analysis of High Hydrostatic Pressure HHP of Liquid Using Computational Fluid Dynamics CFD

Abstract

Profiles of temperature and pressure in a 3-D cylindrical basket filled with liquid food is studied and analyzed. Forced and free convection heating within non-thermal sterilization process (High hydrostatic pressure) of food is simulated and studied. Pressure is supposed to increase from atmospheric pressure to the used treatment pressure (500) MPa. The Naiver Stocks equations (continuity, energy and momentum) are solved together using PHOENICS software package. The simulation for the liquid model presents the effect of both free and forced convection on the temperature distribution in the liquid food at the beginning of compression. It also shows the effects of the forced convection on the location of Highest Temperature Region (HTR), which is created as a result of the difference between the pumping fluid velocity that leaves the inlet and the treatment chamber velocity. The simulations also show that after the end of the compression process, the heat transfer is in particular controlled by conduction heating which is due to the to the minor influence of natural convection.