naa a22 4500 510726208 CHVBK 20180411082936.0 cr unu---uuuuu 180411e20130401xx s 000 0 eng 10.1007/s11947-012-0892-8 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0892-8 Computational Fluid Dynamics Modeling of the Thermal Processing of Canned Pineapple Slices and Titbits [Elektronische Daten] [R. Padmavati, C. Anandharamakrishnan] Thermal processing of canned fruits is an important preservation technique used to increase the shelf life of canned foods through the inactivation of spoilage microorganisms and enzymes. The objective of this study was to develop a computational fluid dynamics model to investigate the temperature profiles during the thermal processing of canned pineapple products. Two different kinds of products such as canned pineapple slices and titbits were analyzed to investigate the effect of size reduction of the product on the efficacy of heat transfer during thermal processing. The simulation results were validated with the experimental measurements of temperatures. The temperature profile, slowest heating zone (SHZ), and the effects of natural convection and conduction heating on canned pineapple slices and titbits were studied. In the canned pineapple slices, the SHZ was found to lie inside the pineapple slices. In contrast, for the pineapple titbits, the SHZ was present at the bottom of the can. The pineapple titbits were found to achieve a rapid temperature increase owing to the combined effects of buoyancy-induced natural convection and increased surface area available for higher heat transfer. This finding signifies the retention of the nutritive properties of pineapple by preventing the loss of heat-labile nutrients like vitamins without compromising the commercial sterility of the product. Springer Science+Business Media, LLC, 2012 CFD nationallicence Thermal processing nationallicence Pineapple nationallicence Natural convection nationallicence Padmavati R. Human Resource Development, Central Food Technological Research Institute, Council of Scientific and Industrial Research (CSIR), 570 020, Mysore, India aut Anandharamakrishnan C. Human Resource Development, Central Food Technological Research Institute, Council of Scientific and Industrial Research (CSIR), 570 020, Mysore, India aut Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 882-895 1935-5130 6:4<882 2013 6 11947 https://doi.org/10.1007/s11947-012-0892-8 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0892-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Padmavati R. Human Resource Development, Central Food Technological Research Institute, Council of Scientific and Industrial Research (CSIR), 570 020, Mysore, India aut NATIONALLICENCE 700 1- Anandharamakrishnan C. Human Resource Development, Central Food Technological Research Institute, Council of Scientific and Industrial Research (CSIR), 570 020, Mysore, India aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 882-895 1935-5130 6:4<882 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer