The Experts below are selected from a list of 147 Experts worldwide ranked by ideXlab platform
Peter J. Fryer - One of the best experts on this subject based on the ideXlab platform.
-
Optimising the quality of safe food: Computational modelling of a Continuous Sterilisation process
Chemical Engineering Science, 1999Co-Authors: A. Jung, Peter J. FryerAbstract:Continuous food Sterilisation processes require that a given level of sterility is reached for minimal quality loss. Current designs are empirically based on ideas developed on batch systems, for processing at high temperature for short time (HTST). A computational model for Continuous flow Sterilisation has been used to test these assumptions. A model system for a laminar flow in circular pipes with uniform wall temperatures has been developed; both Newtonian and non-Newtonian viscosity models, (including temperature dependence) have been used. Temperature and velocity profiles have been modelled using a validated computational fluid dynamics (CFD) package. Results from the simulations have been used together with conventional food processing sterility and quality kinetics, adapted to the Continuous flow case. Data from the model were used to study the efficiency of a Continuous Sterilisation process. Results have shown that the conservative approach used in the food industry can lead to significant overprocessing and thus unnecessary deterioration of the overall product quality. The conventional HTST assumption fails under some circumstances, for example when the fluid layer near the wall is overprocessed.
-
The effect of particle slip on the Sterilisation of solid-liquid food mixtures
Chemical Engineering Science, 1995Co-Authors: S. Mankad, C.a. Branch, Peter J. FryerAbstract:Abstract A number of food processes involve heat transfer to solid-liquid mixtures. Continuous Sterilisation plants consist of three sections: heating, holding and cooling. The system brings a flowing mixture to a suitable temperature, and keeps it at this temperature long enough to ensure the required sterility. Overprediction of the steriliser component sizes can result in excessive nutrient degradation and quality loss of the product. Experiments have demonstrated that particles and liquids can move at different velocities in real food systems. A one-dimensional computational model, which explicitly takes account of the variation in velocities, has been developed. The model has been used to study the variation in design length which results from solid-liquid slip. Steriliser sizes have been calculated for varying solid-liquid slip velocities and delivered solids concentration for a fixed flow rate. Plots of the variation of heat tube length as a function of slip velocity and solids concentration are presented as a function of particle Biot number, and the possible effects on the design of real systems suggested.
P. J. Fryer - One of the best experts on this subject based on the ideXlab platform.
-
Flow of Solid-Liquid Food Mixtures
Developments in Food Engineering, 1994Co-Authors: Shi Liu, J. P. Pain, P. J. FryerAbstract:The design of efficient Continuous Sterilisation equipment for solid-liquid food mixtures requires that the temperature and the velocity distributions within the fluid are known. Experiments have been conducted to measure the variation in velocity in flows of carrots in water, and data given in terms of flows of single particles.
Shi Liu - One of the best experts on this subject based on the ideXlab platform.
-
Flow of Solid-Liquid Food Mixtures
Developments in Food Engineering, 1994Co-Authors: Shi Liu, J. P. Pain, P. J. FryerAbstract:The design of efficient Continuous Sterilisation equipment for solid-liquid food mixtures requires that the temperature and the velocity distributions within the fluid are known. Experiments have been conducted to measure the variation in velocity in flows of carrots in water, and data given in terms of flows of single particles.
J. P. Pain - One of the best experts on this subject based on the ideXlab platform.
-
Flow of Solid-Liquid Food Mixtures
Developments in Food Engineering, 1994Co-Authors: Shi Liu, J. P. Pain, P. J. FryerAbstract:The design of efficient Continuous Sterilisation equipment for solid-liquid food mixtures requires that the temperature and the velocity distributions within the fluid are known. Experiments have been conducted to measure the variation in velocity in flows of carrots in water, and data given in terms of flows of single particles.
S. Mankad - One of the best experts on this subject based on the ideXlab platform.
-
The effect of particle slip on the Sterilisation of solid-liquid food mixtures
Chemical Engineering Science, 1995Co-Authors: S. Mankad, C.a. Branch, Peter J. FryerAbstract:Abstract A number of food processes involve heat transfer to solid-liquid mixtures. Continuous Sterilisation plants consist of three sections: heating, holding and cooling. The system brings a flowing mixture to a suitable temperature, and keeps it at this temperature long enough to ensure the required sterility. Overprediction of the steriliser component sizes can result in excessive nutrient degradation and quality loss of the product. Experiments have demonstrated that particles and liquids can move at different velocities in real food systems. A one-dimensional computational model, which explicitly takes account of the variation in velocities, has been developed. The model has been used to study the variation in design length which results from solid-liquid slip. Steriliser sizes have been calculated for varying solid-liquid slip velocities and delivered solids concentration for a fixed flow rate. Plots of the variation of heat tube length as a function of slip velocity and solids concentration are presented as a function of particle Biot number, and the possible effects on the design of real systems suggested.