Volume 19, Issue 129 (2022)                   FSCT 2022, 19(129): 13-22 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Amery H, Azizi M H, Salimi A. Investigation on Warming Capacity of Zeolite 3A and Water Reaction in Self-heating Cylinder to Warm up Beverages. FSCT 2022; 19 (129) :13-22
URL: http://fsct.modares.ac.ir/article-7-59980-en.html
1- Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran.
2- Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran. , azizit_m@modares.ac.ir
3- Veterinary Department, Semnan University, Semnan, Iran.
Abstract:   (152 Views)
In recent years, changes in lifestyle and the need to provide and access food and beverages more easily and quickly have led to changes in food packaging. One of these changes is the advent of self-heating packaging, which allows the consumer to access hot food and drink in any place using various exothermic reactions, without the use of heating devices. In this study, a cylinder made of 316l stainless steel was used to heat 200 ml tea and low-fat pasteurized milk by using zeolite 3A and water reaction. As a result, the temperature inside the cylinder for the ratio of 9:1, after 95 seconds increased from 30.8 °C to 100.3 °C, and this amount of heat led to an increase in the temperature of tea from 26.8 °C to 29.3 °C for 488 seconds. Also, after 841 seconds, the milk temperature increased from 23.9 °C to 27.3 °C. Then, the heating of the cylinder containing this reaction inside the mentioned beverages was simulated and modeled using COMSOL Multiphysics software. It has been determined that the experimental data and simulated models were almost fitted.
Full-Text [PDF 1643 kb]   (88 Downloads)    
Article Type: Original Research | Subject: food industry engineering
Received: 2022/03/2 | Accepted: 2022/05/21 | Published: 2022/12/1

Add your comments about this article : Your username or Email:

Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.