Computational modeling of axial rotation for the evolution of temperature in horizontal toroidal cans under pasteurization conditions

Abstract

Axial rotation mechanism has been widely used during thermal processing of liquid containing cans. Besides this can geometry modification might be an innovative approach to increase heat transfer rates. Therefore, the objective of this study was to determine temperature distribution and effect of rotation rate in axially rotating toroidal cans. For this purpose, experimental and numerical modeling studies were carried out. In the experimental studies, toroidal cans including distilled water were processed in hot water, and temperature data were used for computational model validation and mesh independency. Then, the second set of simulations were conducted to determine the rotational effects on temperature evolution. Effects of gravitational buoyancy, centrifugal and Coriolis forces were determined, and Coriolis forces increased up to 4 times with increased rotation rates (20–160 rpm). With this aspect, process time for 70 °C increase was reduced by ≈40 and 33.3% at 80 and 160 rpm compared to conventinal cylindrical cans. This study is an introduction to modify can geometry and process parameters to reduce quality losses and decrease energy use. However, industrial practice has still significant challenge for manufacturing and using in the process line.