Investigation of influence of container geometry and starch concentration on thermal treated in-package food models by means of Computational Fluid Dynamics (CFD)-Reference-Cited by-同舟云学术

Investigation of influence of container geometry and starch concentration on thermal treated in-package food models by means of Computational Fluid Dynamics (CFD)

Published:2018-03 Issue: Volume:108 Page:1-11
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Rinaldi Massimiliano^ORCID,Malavasi Matteo,Cordioli Matteo,Barbanti Davide

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference18 articles.

1. Computational fluid dynamics analysis of viscosity influence on thermal in-package liquid food process;Augusto;J. Food Eng.,2010

2. Numerical evaluation of liquid food heat sterilization in a brick-shaped package;Augusto;Procedia Food Sci.,2011

3. Fundamentals of Mass and Heat Transfer;Bergman,2011

4. Effects of mesh refinement, time step size and numerical scheme on the computational modeling of temperature evolution during natural-convection heating;Boz;J. Food Eng.,2014

5. Effects of temperature and composition on the thermal properties of foods;Choi,1985

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterization and optimization of continuous ohmic thermal sterilization based on the development of a predictive computational toolbox;Innovative Food Science & Emerging Technologies;2024-08

2. Effect of the Slowest Heating Zone Movement on Thermophysical Kinetics in Food Systems;Food Processing: Techniques and Technology;2023-12-30

3. Application of acoustic vibration promotes heat transfer of high-viscosity fluid in a container;Numerical Heat Transfer, Part A: Applications;2023-12-06

4. Numerical studies on thermal processing of solid, liquid, and solid–liquid food products: A comprehensive analysis;Journal of Food Process Engineering;2023-11

5. A new two-phase passive temperature control system for a wine fermenter;Food and Bioproducts Processing;2023-05