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United States Department of Agriculture

Agricultural Research Service

Title: CFD Simulation of the distribution of ClO2 in fresh produce to improve safety

item Tripathi, Brajesh
item Rubino, Maria
item Auras, Rafael
item Annous, Bassam
item Matthews, Karl

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 2/18/2010
Publication Date: 7/17/2010
Citation: Tripathi,B.,Rubino,M.,Auras,R.,Annous,B.,Matthews,K.2010.CFD simulation of the distribution of C102 in fresh produce to improve safety [abstract]. IFT. Chicago,IL. p.1.

Interpretive Summary:

Technical Abstract: The shelf life of fresh-cut produce may be prolonged with the injection of bactericide gases like chlorine dioxide (ClO2). A comparative study has been conducted by modeling the injection of three different gases, CO2, ClO2 and N2 inside a PET clamshell containers commonly use to package fresh produce. The flow rate inside the container has been defined to ensure proper gaseous distribution inside the package. Unsteady partial differential equation of fluid flow has been solved with finite volume commercial code at the Neumann wall boundary conditions. Computational fluid dynamics (CFD) computed results are presented with streamlines and vector plots to observe the flow conditions inside the package. An empty package was considered to determine the elementary prediction of flow behavior for inflow conditions. All gases showed a definite streamline pattern and characteristics on the fresh-cut produce. Mass flow rate has a definite effect on the time sensitive mean flow equations. The gas interface with the produce had shown that design of the package dictate how the gases reach the produce surface. Significant differences were found in the distribution of CO2, ClO2 and N2 gases. The boundary layers have influenced if combination of the gases injected inside the package. The CFD modeling might be a good low cost alternative for the fresh-cut industry in predicting gases distribution since it can offer better maintenance of the physicochemical characteristics and microbiological stability of packaging products. The combination of gases is useful for inhibiting microbial contamination and maintaining quality during storage of fresh produce.

Last Modified: 10/17/2017
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