David Alonso de Mezquia , Uxue Arrieta , M. Mounir Bou-Ali , Ozan Altin , Eda Coskun , Trond Løvdal , Dagbjørn Skipnes , Bart Van Droogenbroeck , Fabrizio Sarghini , Ferruh Erdogdu
{"title":"End-over-end (EoE) rotation of toroidal cans: An experimentally validated mathematical modelling study","authors":"David Alonso de Mezquia , Uxue Arrieta , M. Mounir Bou-Ali , Ozan Altin , Eda Coskun , Trond Løvdal , Dagbjørn Skipnes , Bart Van Droogenbroeck , Fabrizio Sarghini , Ferruh Erdogdu","doi":"10.1016/j.ifset.2024.103668","DOIUrl":null,"url":null,"abstract":"<div><p>Toroidal cans have been presented recently to improve the canning process efficiency, and previous studies focused on static and axial rotational processes. End-over-End (EoE) rotation is a significant agitation approach to increase the temperature uniformity of liquid canned products, and it would be important to observe the effect of this process combined with the toroidal cans. Therefore, in this study, this combined effect was considered to improve the process in the view of temperature uniformity. For this purpose, a computational numerical model was developed using - Star CCM+, and this model was validated with experimental data. Then, the rotational rate and headspace amount effects in a toroidal can geometry, including a liquid, were determined using this validated model. The numerical results indicated that these parameters influenced the heat transfer process with a resulting uniform temperature distribution through the EoE processing.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":null,"pages":null},"PeriodicalIF":6.3000,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Innovative Food Science & Emerging Technologies","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1466856424001073","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Toroidal cans have been presented recently to improve the canning process efficiency, and previous studies focused on static and axial rotational processes. End-over-End (EoE) rotation is a significant agitation approach to increase the temperature uniformity of liquid canned products, and it would be important to observe the effect of this process combined with the toroidal cans. Therefore, in this study, this combined effect was considered to improve the process in the view of temperature uniformity. For this purpose, a computational numerical model was developed using - Star CCM+, and this model was validated with experimental data. Then, the rotational rate and headspace amount effects in a toroidal can geometry, including a liquid, were determined using this validated model. The numerical results indicated that these parameters influenced the heat transfer process with a resulting uniform temperature distribution through the EoE processing.
期刊介绍:
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.