Mechanical Engineering Commons^™

Tomato Puree Convective Heat Transfer Simulation Using Boussinesq Approximation, Matteo Fabbri

Theses

With the advance of new technologies, the food industries are requiring systems that allow to produce the desired products with faster rates at cheaper costs. In this case, the study was initiated with the purpose to better understand what happens inside a package containing tomato puree when this is heated above 343 K in a tunnel pasteurizer. If the fluid must reach the thermal and microbiological condition of “pasteurization”, the system must guarantee that the temperature (around 343° Kelvin) is kept for a certain time allowing to pasteurize even the cooler package’s fluid-particle. The faster the system can heat the …