Modeling and Thermo-Fluid Dynamic Simulation of a Fresh Pasta Pasteurization Process

The present work aims to analyse a thermal process for pasteurization of fresh filled pasta, by means of Computational Fluid Dynamic (CFD) simulation. The pasta considered is “ravioli” filled of meat. Thanks to many studies on pasta proprieties (Saravacos and Maroulis, 2001 and de Cindio et al., 1992), some product parameters, such as thermal conductivity and heat capacity, have been determined. All simulations have been performed using Ansys CFX code version 14.0 in a transient state (after 30s, 60s, 120s and 150s), to evaluate the pasteurization temperature at the core of the “ravioli” as a function of the process time. The heat exchange takes place in a pasteurization tunnel by means of water vapour at approx. 96°C. Proceedings of the International Conference on Modeling and Applied Simulation, 2012 978-88-97999-02-7; Affenzeller, Bruzzone, De Felice, Del Rio, Frydman, Massei, Merkuryev, Eds. 335 Finally, experimental tests were performed in order to validate the simulation model of heat exchange. Results show a good agreement with the real pasteurization process and a good level of product quality.