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Heat transfer modeling of canned vegetarian khoreshteh bademjan (VKB) using computational fluid dynamics
19th International Conference on Food Processing & Technology
October 23-25, 2017 | Paris, France

Vahideh Jalali, Nafiseh Zamindar and Shahram Dokhani

Islamic Azad University, Iran
Isfahan University of Technology, Iran

Scientific Tracks Abstracts: J Food Process Technol


Thermal food processing is an important preservation technique to manufacture shelf-stable foods. The objective of this study was to optimize the thermal processing of Vegetarian Khoreshteh Bademjan (VKB) to maintain nutritional quality and saving the processing energy requirements. Up to now, no studies have been published on the canning of (VKB) as an Iranian food. A computational fluid dynamics (CFD) model was used to predict the temperature distribution and flow behavior of the product during the process. The effectiveness of the thermal processing was estimated by the F values at the slowest heating zone (SHZ) in the can. The CFD model predicts the position of SHZ in the process at various time stages (Bacillus coagulans was considered as the target microorganism). The SHZ was found at the geometric center of the can. The validation results (of time-temperature contribution and F value) showed a good similarity between the predicted and experimentally determined values than to optimize the process the time-temperature was adjusted to a lower F value by using Simpson�??s rule. CFD simulation, by analyzing the temperature profiles inside the can during the process showed that using the optimization led to reducing the quality losses and energy consumption while keeping the product safe.

Biography :

Vahideh Jalali is an undergraduate student in Food Science and Technology at Islamic Azad University of Isfahan, Iran. She is interested in Food Science and Technology. Consequently, she studied this major at the same university and following that she worked in some different food companies for about 12 years. In her current study, she optimized the time-temperature combination in a thermal processing of the Vegetarian Khoreshteh Bademjan (VKB) as an Iranian food by means of a three- dimensional CFD model. She hopes to form bases of an industrial project to improve the canning process by minimizing quality losses, energy consumption and at the same time keeping the product safe..