رسالة ماجستير بعنوان A Heat Transfer Model for Industrial Food Processes

رسالة ماجستير بعنوان
A Heat Transfer Model for Industrial Food Processes
by
Joseph Pietromonaco
Submitted in Partial Fulfillment of the Requirements
for the Degree of
Master of Science in Engineering
in the
Industrial and Systems Engineering
Program
YOUNGSTOWN STATE UNIVERSITY
TABLE OF CONTENTS
Contents
ABSTRACT . iv
Acknowledgements .v
Table of Contents . vi
List of Figures .viii
List of Tables .x
1 Introduction . 1
1.1 History of Pasteurization 2
1.2 Process Planning 4
1.3 Computer-aided Process Planning . 8
1.3.1 Applications of Computer-Aided Process Planning . 10
1.3.2 Current Research in Process Planning 10
1.4 Problem Statement . 13
1.5 Purpose of Research . 14
1.6 Methods of Research 16
1.7 Expected Results of Research 17
2 Literature survey . 19
2.1 Introduction 19
2.2 Finite Difference Method . 21
2.3 Finite Element Method . 24
2.4 Computational Fluid Dynamics . 28
2.5 Pasteurization Models 31
2.6 Food Quality . 34
2.7 Analytical Mathematical Modeling 36
3 Research Plan and Methodology 43
3.1 Introduction 43
3.2 Determination of Thermodynamic and Heat Transfer Characteristics 44
3.3 Analytical Model of Food Samples 51vii
3.4 Development and Application of FEA Model . 53
3.5 Model Validation and Revision . 57
3.6 Demonstration of Model Capability for Cost Optimization . 58
4 Results and discussion 62
4.1 Determination of Thermodynamic and Heat Transfer Characteristics 62
4.2 Development and Application of FEA Model . 63
4.3 Model Validation and Revision . 69
4.4 Demonstration of Model Capability for Cost Optimization . 77
5 Conclusions and Future Work 82
References Cited . 85
Nomenclature 90
Appendix A . 92
Appendix B
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