A Numerical Study of High Hydrostatic Pressure Using CFD

Abstract

High Hydrostatic Pressure (HHP) of food is regarded as an attractive alternative method to the heating method. The engineers working in this area try to fill the gap between the demand of consumers in obtaining high nutritional quality and a high standard of production. The profile contours of temperature, pressure, and velocity for a cylinder full of water during a HHP process are presented and studied in this work. The natural convection heating was also simulated for the sterilization process, where the pressure is presumed to rise from the Atmospheric Pressure (AP) to 500 MPa. The Naiver Stocks equations for the energy conservation, momentum, and continuity were solved using Computational Fluid Dynamics (CFD). The simulations showed clearly that the process of heat transfer during the HHP at the end of compression is particularly dominated by conduction heating, due to the little effects of natural convection heating.