Using Computational Fluid-Dynamics (CFD) for the evaluation of beer pasteurization: effect of orientation of cans

Author(s)

Duarte Augusto, Pedro Esteves ^{[1, 2]} ; Pinheiro, Talita Ferramola ^{[1, 2]} ; Cristianini, Marcelo ^[1]

Affiliation

^[1] Univ Campinas UNICAMP, Dept Food Technol, Sch Food Engn, BR-13083862 Campinas, SP - Brazil

^[2] Univ Campinas UNICAMP, Tech Sch Campinas, BR-13083862 Campinas, SP - Brazil

• Document type: Journal article
• Source: FOOD SCIENCE AND TECHNOLOGY; v. 30, n. 4, p. 980-986, OCT-DEC 2010.
• Web of Science Citations: 7

Abstract

In-package pasteurization is the most used method for beer microbiological stabilization. The search for safer and better quality food has created a need to better understand the processes involved in producing it. However, little is known about the temperature and velocity profiles during the thermal processes of liquid foods in commercial packaging, which results in over-dimensioned processes to guarantee safety, decreasing the sensorial and nutritional characteristics of the product and increasing process costs. Simulations using Computational Fluid-Dynamics (CFD) have been used by various authors to evaluate those processes. The objective of the present paper was to evaluate the effect of packaging orientation in the pasteurization of beer in a commercial aluminum can using CFD. A heating process was simulated at 60 ºC up to 15 PUs (a conventional beer process, in which 1 Pasteurization Unit (PU) is equivalent to 1minute at 60 ºC). The temperature profile and convection current velocity along the process and the variation of the PUs were evaluated in relation to time considering the cans in the conventional, inverted, and horizontal positions. The temperature and velocity profiles were similar to those presented in the literature. The package position did not result in process improvement. (AU)