Numerical Simulation of the Heat Transfer Process Potato Subjected to high temperature with Finite Element Method

Authors
zahra khodakaramifard 1
حسین زاده Hosseinzadeh 2
Alireza Shirazinejad 3
1 Ph.D. student, Department of Food Science and Technology, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran
2 Lecture, Department of Food Science and Technology, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran
3 Assistant Professor, Department of Food Science and Technology, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran
10.52547/fsct.18.116.337
Abstract
In this paper, the issue of heat transfer in three-dimensional solid objects, a special form with cylindrical geometry, is investigated using the numerical finite element method by the commercial software Abaqus. Heating and cooling in food processing are common activities, heating food for a variety of purposes such as reducing microbial aggregation, inactivating enzymes, reducing the amount of nutrient water, modifying the functional properties of a particular compound, and cooking when heat transfer is performed. It plays a central role in all these operations. In this paper, a cylindrical geometry specimen with a temperature of 200 °C is used to investigate the temperature variations of potatoes in high-temperature oil. The results of numerical modeling of potato slices in high-temperature oil show that the rate of changes in the edges of the model is higher than in other parts of the model, which is a factor for the burns of potato edges. Also, the temperature variations in the center of the model have the lowest changes in the logarithmic distribution of heat transfer in the cylinder radius. In addition, with the increase in an exposure time of potato samples in high-temperature oil, almost all models reach the same temperature conditions.
Keywords
Finite element
Heat Transfer
potato
Numerical Modeling
Foodstuffs

Subjects

[1] I. LAMBERG and B. HALLSTRÖM, “Thermal properties of potatoes and a computer simulation model of a blanching process,” Int. J. Food Sci. Technol., vol. 21, no. 5, pp. 577–585, 1986.
[2] A. N. CALIFANO and A. CALVELO, “Thermal Conductivity of Potato between 50 and 100°C,” J. Food Sci., vol. 56, no. 2, pp. 586–587, 1991.
[3] F. Chemkhi, S. & Zagrouba, “Characterisation of Potato Slices During Drying: Density, Shrinkage, and Thermodynamic of Sorption,” International Journal of Food Engineering, vol. 7. 2011.
[4] C. Cevoli and A. Fabbri, “Heat transfer finite element model of fresh fruit salad insulating packages in non-refrigerated conditions,” Biosyst. Eng., vol. 153, pp. 89–98, Jan. 2017.
[5] T. Fadiji, C. J. Coetzee, T. M. Berry, A. Ambaw, and U. L. Opara, “The efficacy of finite element analysis (FEA) as a design tool for food packaging: A review,” Biosyst. Eng., vol. 174, pp. 20–40, Oct. 2018.
[6] C. Cevoli, A. Fabbri, U. Tylewicz, and P. Rocculi, “Finite element model to study the thawing of packed frozen vegetables as influenced by working environment temperature,” Biosyst. Eng., vol. 170, pp. 1–11, Jun. 2018.
[7] Y. E. Lin, R. C. Anantheswaran, and V. M. Puri, “Finite element analysis of microwave heating of solid foods,” J. Food Eng., vol. 25, no. 1, pp. 85–112, Jan. 1995.
[8] S. Sahin and S. G. Sumnu, “Thermal Properties of Foods,” in Physical Properties of Foods, New York, NY: Springer New York, 2006, pp. 107–155.
[9] Manual ABAQUS, “Getting Started with ABAQUS.” 2016.
[10] E. C. M. Sanga, A. S. Mujumdar, and G. S. V. Raghavan, “Simulation of convection-microwave drying for a shrinking material,” Chem. Eng. Process. Process Intensif., vol. 41, no. 6, pp. 487–499, Jul. 2002.