نوع مقاله : مقاله پژوهشی
نویسندگان
1 دانش آموخته دکترا، دانشگاه کشاورزی و منابع طبیعی گرگان
2 استادیار، گروه مهندسی صنایع غذایی دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
3 استادیار، دانشکده مهندسی شیمی، نفت و گاز دانشگاه سمنان
4 استاد، صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی گرگان
چکیده
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
In food canning industries, understanding the patterns of heat transfer inside the can helps to select an appropriate heating model. In this study, in order to examine the role of the head space on the processing time, the temperature patterns of samples were numerically analyzed with COMSOL 4.2 software. The cans were filled by starch dispersion (3.5%) at 75 °C in three filling levels of 80, 90 and 100%. The heating rate was higher in the samples which were fully filled while when the headspace is used in canning, a larger volume of headspace leads to a faster heating process. The cold area in 100% fill samples is near the 10% length from the bottom of the can and in samples with 80 and 90% fill level, is near the solution-air interface. In static sterilization of the food cans, heat transfer rate in 100% filled cans is more and if there is headspace in can, the heating rate decrease with decreasing the air volume but the final temperature is higher.
کلیدواژه‌ها [English]
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