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Optimal arrangement and shape of sweetened cheese balls during canning: CFD study
Rajani Kant Baro1, Prakash Kotecha1,2, R Anandalakshmi1,3
1Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, Assam 781039 India.
Abstract:
This study employs computational fluid dynamics to assess the impact of shape and arrangement on Indian confectionery Rasgulla (Sweetened Cheese Ball: SCB) within a vertical can. The numerical model analyzes velocity, temperature, and lethality contours across various SCB configurations. An optimal arrangement enhances microbial inactivation at the slowest heating point (SHP). Capsule-shaped SCBs show lower lethality at the SHP compared to spherical ones, highlighting the role of shape in natural convection. Iso-lethality curves determine optimal processing time to preserve vitamin A and lysine quality. Iso-process time curves reveal that higher constant retort temperatures increase vitamin A and lysine degradation but improve microbial destruction. Overall, this research offers insights into optimizing SCB configuration for effective thermal treatment while maintaining nutritional quality.
Supplementary Information:
The online version contains supplementary material available at 10.1007/s13197-025-06237-8.
