Design and Analysis of a Chamber for Thermal Sterilization of Irish Potatoes.
This study examined the process that was undertaken to design and analyze a chamber for thermal sterilization of Irish potatoes. This chamber is part of a unit that will be used for sterilization and boiling of Irish potatoes. In this system, peeled and sliced Irish potatoes to the desired size are...
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| Format: | Thesis |
| Language: | English |
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Kabale University
2024
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| Online Access: | http://hdl.handle.net/20.500.12493/2635 |
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| _version_ | 1823844184248811520 |
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| author | Igiraneza, Jackin |
| author_facet | Igiraneza, Jackin |
| author_sort | Igiraneza, Jackin |
| collection | KAB-DR |
| description | This study examined the process that was undertaken to design and analyze a chamber for thermal sterilization of Irish potatoes. This chamber is part of a unit that will be used for sterilization and boiling of Irish potatoes. In this system, peeled and sliced Irish potatoes to the desired size are introduced into the system by the conveyor, and steam is sprayed into the chamber onto the potatoes until potatoes are boiled and sterilized. The processed potatoes are then unloaded for subsequent processing. The chamber emphasizes efficient handling of Irish potatoes during loading, processing, and unloading of processed potatoes thus the incorporation of a wire mesh conveyor in the system. Thermal sterilization is a process that focuses on the destruction/denaturing of bacteria contained within food by the application of heat at given temperatures and for a given period of time. Thermal sterilization is aimed at extending the shelf life of food. The design and analysis of the chamber begins with understanding the different processes of thermal sterilization of foods which include aseptic processing and canning, and also reviewing the current systems used in the sterilization of foods such as pasteurizers/ sterilizers for liquid foods and retorts for solid foods. The design of the chamber focuses on material selection and sizing of various components of the chamber using various methods based on the conditions of the chamber during operation such as pressure inside the chamber and the temperature of steam being introduced into the chamber. The analysis of the chamber emphasizes critical parameters such as stress and temperature distributions in the chamber by employing simulations in ANSYS to ensure that the design is safe for the conditions of operation. |
| format | Thesis |
| id | oai:idr.kab.ac.ug:20.500.12493-2635 |
| institution | KAB-DR |
| language | English |
| publishDate | 2024 |
| publisher | Kabale University |
| record_format | dspace |
| spelling | oai:idr.kab.ac.ug:20.500.12493-26352024-12-31T00:01:30Z Design and Analysis of a Chamber for Thermal Sterilization of Irish Potatoes. Igiraneza, Jackin Design Analysis Chamber Thermal Sterilization Irish Potatoes This study examined the process that was undertaken to design and analyze a chamber for thermal sterilization of Irish potatoes. This chamber is part of a unit that will be used for sterilization and boiling of Irish potatoes. In this system, peeled and sliced Irish potatoes to the desired size are introduced into the system by the conveyor, and steam is sprayed into the chamber onto the potatoes until potatoes are boiled and sterilized. The processed potatoes are then unloaded for subsequent processing. The chamber emphasizes efficient handling of Irish potatoes during loading, processing, and unloading of processed potatoes thus the incorporation of a wire mesh conveyor in the system. Thermal sterilization is a process that focuses on the destruction/denaturing of bacteria contained within food by the application of heat at given temperatures and for a given period of time. Thermal sterilization is aimed at extending the shelf life of food. The design and analysis of the chamber begins with understanding the different processes of thermal sterilization of foods which include aseptic processing and canning, and also reviewing the current systems used in the sterilization of foods such as pasteurizers/ sterilizers for liquid foods and retorts for solid foods. The design of the chamber focuses on material selection and sizing of various components of the chamber using various methods based on the conditions of the chamber during operation such as pressure inside the chamber and the temperature of steam being introduced into the chamber. The analysis of the chamber emphasizes critical parameters such as stress and temperature distributions in the chamber by employing simulations in ANSYS to ensure that the design is safe for the conditions of operation. 2024-12-30T11:41:06Z 2024-12-30T11:41:06Z 2024 Thesis Igiraneza, Jackin (2024). Design and Analysis of a Chamber for Thermal Sterilization of Irish Potatoes. Kabale: Kabale University. http://hdl.handle.net/20.500.12493/2635 en Attribution-NonCommercial-NoDerivs 3.0 United States http://creativecommons.org/licenses/by-nc-nd/3.0/us/ application/pdf Kabale University |
| spellingShingle | Design Analysis Chamber Thermal Sterilization Irish Potatoes Igiraneza, Jackin Design and Analysis of a Chamber for Thermal Sterilization of Irish Potatoes. |
| title | Design and Analysis of a Chamber for Thermal Sterilization of Irish Potatoes. |
| title_full | Design and Analysis of a Chamber for Thermal Sterilization of Irish Potatoes. |
| title_fullStr | Design and Analysis of a Chamber for Thermal Sterilization of Irish Potatoes. |
| title_full_unstemmed | Design and Analysis of a Chamber for Thermal Sterilization of Irish Potatoes. |
| title_short | Design and Analysis of a Chamber for Thermal Sterilization of Irish Potatoes. |
| title_sort | design and analysis of a chamber for thermal sterilization of irish potatoes |
| topic | Design Analysis Chamber Thermal Sterilization Irish Potatoes |
| url | http://hdl.handle.net/20.500.12493/2635 |
| work_keys_str_mv | AT igiranezajackin designandanalysisofachamberforthermalsterilizationofirishpotatoes |