Abstract
AbstractThis paper explores the effects of egg orientation and yolk position during thermal processing using computational fluid dynamics simulation and experimentation. A carboxymethyl cellulose suspension was used to simulate the egg white, and a two‐dimensional model incorporated an air cell near the larger end. The simulation included four cases: two focused on vertical orientation with the yolk at the rear shell and the geometric center, and two on horizontal orientation with similar yolk positions. Repositioning the yolk in a horizontal orientation near the eggshell resulted in significant temperature variations. The findings show that a horizontal egg position, especially with the yolk near the eggshell, led to a significant 8%–16% reduction in heating times. This configuration also improved pasteurization efficiency, assessed by the F value, by about 13.8%. The study also revealed distinct flow patterns influenced by buoyancy forces, significantly related to temperature distribution inside the egg.
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