Title
Computational fluid dynamics analysis of combined conductive and convective heat transfer in model eggsComputational fluid dynamics analysis of combined conductive and convective heat transfer in model eggs
Author
Faculty/Department
Faculty of Sciences. Bioscience Engineering
Publication type
article
Publication
Barking,
Subject
Biology
Engineering sciences. Technology
Source (journal)
Journal of food engineering. - Barking
Volume/pages
63(2004):3, p. 281-290
ISSN
0260-8774
ISI
000220342200005
Carrier
E
Target language
English (eng)
Full text (Publishers DOI)
Abstract
Transient temperature and velocity profiles during thermal processes of egg shell bodies filled with a viscous liquid have been studied. Sodium carboxy-methyl cellulose suspension was used as a model system, having well known properties similar to eggwhite. The partial differential equations governing natural convection motion of fluid in a three-dimensional geometry were solved with the commercial computational fluid dynamics package Fluent. A Boussinesq approximation was used to account for the buoyancy force driving the convective motion of the fluid. Simulated temperature profiles were compared with experimentally observed data and were found to be in good agreement. It was observed that natural convection tends to force the slowest heating zone towards the bottom of the egg. Considering the flow properties of the major egg components (albumen and yolk), a similar phenomenon is expected during pasteurization of intact eggs. The effect of the presence of sphere-shaped yolk was also investigated.
E-info
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