Simulation and optimization of the thermal sterilization process of puree cans using the production of chestnut puree as an example
In the production process of puree cans such as chestnuts cans, it is easy to browning due to excessive heating, which causes a lot of waste every year. The heat and mass transfer model of Chinese Chestnut Puree was established through the finite element method. The model simulated the change proces...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-04-01
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| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2023.1135700/full |
| _version_ | 1797840052868349952 |
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| author | Wencheng Wang Wencheng Wang Jinqing Wu Jiali Zheng Jiali Zheng Zhiliang Wu Zhiliang Wu Jinfeng Huang Jinfeng Huang Yibin Lu Yibin Lu Xiaoyan Peng Xiaoyan Peng Liqing Huang Liqing Huang |
| author_facet | Wencheng Wang Wencheng Wang Jinqing Wu Jiali Zheng Jiali Zheng Zhiliang Wu Zhiliang Wu Jinfeng Huang Jinfeng Huang Yibin Lu Yibin Lu Xiaoyan Peng Xiaoyan Peng Liqing Huang Liqing Huang |
| author_sort | Wencheng Wang |
| collection | DOAJ |
| description | In the production process of puree cans such as chestnuts cans, it is easy to browning due to excessive heating, which causes a lot of waste every year. The heat and mass transfer model of Chinese Chestnut Puree was established through the finite element method. The model simulated the change process of the temperature field, heat flow velocity field and F value during the production of Chinese Chestnut Puree. After comparing and confirming the effectiveness of the model through the thermal penetration test, the model was used to adjust and optimize the production process. For #9121 cans, the two-stage sterilization method was adopted. Through the sterilization method at 10–65–48-14/118–110°C, a sterilization effect equivalent to that of the original process at 10–86-24/121°C was achieved, the browning problem of the product was alleviated, and the product quality was improved. This practice can also provide a reference for canning enterprises to adjust their production processes in the future. |
| first_indexed | 2024-04-09T16:08:14Z |
| format | Article |
| id | doaj.art-0f3e2f6bebb1440db81bb5ea4bac4d3b |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-04-09T16:08:14Z |
| publishDate | 2023-04-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-0f3e2f6bebb1440db81bb5ea4bac4d3b2023-04-24T16:24:14ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2023-04-011410.3389/fmicb.2023.11357001135700Simulation and optimization of the thermal sterilization process of puree cans using the production of chestnut puree as an exampleWencheng Wang0Wencheng Wang1Jinqing Wu2Jiali Zheng3Jiali Zheng4Zhiliang Wu5Zhiliang Wu6Jinfeng Huang7Jinfeng Huang8Yibin Lu9Yibin Lu10Xiaoyan Peng11Xiaoyan Peng12Liqing Huang13Liqing Huang14Zhangzhou Institute of Technology, Zhangzhou, Fujian Province, ChinaZhangzhou Food Industry Research Institute, Zhangzhou, Fujian Province, ChinaFujian Zishan Group Co., Ltd., Zhangzhou, Fujian Province, ChinaZhangzhou Institute of Technology, Zhangzhou, Fujian Province, ChinaZhangzhou Food Industry Research Institute, Zhangzhou, Fujian Province, ChinaZhangzhou Institute of Technology, Zhangzhou, Fujian Province, ChinaZhangzhou Food Industry Research Institute, Zhangzhou, Fujian Province, ChinaZhangzhou Institute of Technology, Zhangzhou, Fujian Province, ChinaZhangzhou Food Industry Research Institute, Zhangzhou, Fujian Province, ChinaZhangzhou Institute of Technology, Zhangzhou, Fujian Province, ChinaZhangzhou Food Industry Research Institute, Zhangzhou, Fujian Province, ChinaZhangzhou Institute of Technology, Zhangzhou, Fujian Province, ChinaZhangzhou Food Industry Research Institute, Zhangzhou, Fujian Province, ChinaZhangzhou Institute of Technology, Zhangzhou, Fujian Province, ChinaZhangzhou Food Industry Research Institute, Zhangzhou, Fujian Province, ChinaIn the production process of puree cans such as chestnuts cans, it is easy to browning due to excessive heating, which causes a lot of waste every year. The heat and mass transfer model of Chinese Chestnut Puree was established through the finite element method. The model simulated the change process of the temperature field, heat flow velocity field and F value during the production of Chinese Chestnut Puree. After comparing and confirming the effectiveness of the model through the thermal penetration test, the model was used to adjust and optimize the production process. For #9121 cans, the two-stage sterilization method was adopted. Through the sterilization method at 10–65–48-14/118–110°C, a sterilization effect equivalent to that of the original process at 10–86-24/121°C was achieved, the browning problem of the product was alleviated, and the product quality was improved. This practice can also provide a reference for canning enterprises to adjust their production processes in the future.https://www.frontiersin.org/articles/10.3389/fmicb.2023.1135700/fullthermal sterilizationF valueCOMSOLnumerical simulationmodel |
| spellingShingle | Wencheng Wang Wencheng Wang Jinqing Wu Jiali Zheng Jiali Zheng Zhiliang Wu Zhiliang Wu Jinfeng Huang Jinfeng Huang Yibin Lu Yibin Lu Xiaoyan Peng Xiaoyan Peng Liqing Huang Liqing Huang Simulation and optimization of the thermal sterilization process of puree cans using the production of chestnut puree as an example Frontiers in Microbiology thermal sterilization F value COMSOL numerical simulation model |
| title | Simulation and optimization of the thermal sterilization process of puree cans using the production of chestnut puree as an example |
| title_full | Simulation and optimization of the thermal sterilization process of puree cans using the production of chestnut puree as an example |
| title_fullStr | Simulation and optimization of the thermal sterilization process of puree cans using the production of chestnut puree as an example |
| title_full_unstemmed | Simulation and optimization of the thermal sterilization process of puree cans using the production of chestnut puree as an example |
| title_short | Simulation and optimization of the thermal sterilization process of puree cans using the production of chestnut puree as an example |
| title_sort | simulation and optimization of the thermal sterilization process of puree cans using the production of chestnut puree as an example |
| topic | thermal sterilization F value COMSOL numerical simulation model |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2023.1135700/full |
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