title: Numerical modeling of heat transfer and pasteurizing value during thermal processing of intact egg.
abstract: Thermal Pasteurization of Eggs, as a widely used nutritive food, has been simulated. A three-dimensional numerical model, computational fluid dynamics codes of heat transfer equations using heat natural convection, and conduction mechanisms, based on finite element method, was developed to study the effect of air cell size and eggshell thickness. The model, confirmed by comparing experimental and numerical results, was able to predict the temperature profiles, the slowest heating zone, and the required heating time during pasteurization of intact eggs. The results showed that the air cell acted as a heat insulator. Increasing the air cell volume resulted in decreasing of the heat transfer rate, and the increasing the required time of pasteurization (up to 14%). The findings show that the effect on thermal pasteurization of the eggshell thickness was not considerable in comparison to the air cell volume.
authors.affiliation: Department of Food Science and Technology Faculty of Agriculture Isfahan University of Technology Isfahan 84156-83111 Iran.
authors.forename: Behzad
authors.initials: B
authors.lastname: Abbasnezhad
authors.affiliation: Department of Food Science and Technology Faculty of Agriculture Isfahan University of Technology Isfahan 84156-83111 Iran.
authors.forename: Nasser
authors.initials: N
authors.lastname: Hamdami
authors.affiliation: UMR GEPEA (UA CNRS 6144 - SPI) ENITIAA Rue de la G_eraudi_ere, BP 82225 Nantes F-44322 France.
authors.forename: Jean-Yves
authors.initials: JY
authors.lastname: Monteau
authors.affiliation: Department of Food Science and Technology Faculty of Agriculture Isfahan University of Technology Isfahan 84156-83111 Iran.
authors.forename: Hamed
authors.initials: H
authors.lastname: Vatankhah
keywords: Egg; Salmonella enteritidis; heat transfer; numerical modeling; pasteurization; thermophysical properties