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An Investigation on Thermization of Milk in Can Using Computational Fluid Dynamics.

Anand Paul, D. and Chhanwal, N. and Anandharamakrishnan, C. (2011) An Investigation on Thermization of Milk in Can Using Computational Fluid Dynamics. Journal of Food Science and Engineering, 1. pp. 35-44.

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Thermal processing of milk is an important unit operation to inactivate the spoilage organism and enzymes and thus increase the storage life of milk. It was very difficult to find out the temperature distribution inside the cans during thermal processing. A Computational Fluid Dynamics (CFD) model was developed for thermization of milk in the can heating at 65 'C for the first time to determine the temperature distribution in the canned milk at stationary position. This developed CFD model was validated with the experimental measurements of temperature. The effects of thermization temperature on milk flow profile (velocity), milk temperature and viscosity profiles inside the can during thermal process were investigated. Temperature profiles of milk in can at three different planes (i.e. top, middle and bottom plane) were studied. Moreover, thermization unit was calculated by correlating with temperature and it was found that maximum thermization unit cans achieved at 540 S of thermal processing of milk in can.

Item Type: Article
Uncontrolled Keywords: CFD, Computational Fluid Dynamics, thermization, canned milk, thermization unit
Subjects: 600 Technology > 08 Food technology > 27 Dairy products
600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Jun 2017 09:29
Last Modified: 28 Jun 2017 09:29
URI: http://ir.cftri.res.in/id/eprint/12697

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