Investigasi Numerik Efek Temperatur Operasi dan Kecepatan Aliran Uap terhadap Performa Termal Mesin Retort Makanan
Keywords:
Cfd, Pangan, Panas, Retort, SterilisasiAbstract
Proses sterilisasi pangan menggunakan mesin retort berperan penting dalam menjaga keamanan dan memperpanjang masa simpan produk, namun ketidakseragaman distribusi panas dan pengaruh parameter operasi menjadi aspek yang perlu dikaji guna untuk menemukan standar operasi yang ideal. Investigasi numerik efek temperatur operasi dan kecepatan aliran uap terhadap performa termal serta hidrodinamika mesin retort makanan menggunakan metode Computational Fluid Dynamics (CFD) di usulkan dalam riset ini. Variasi temperatur ditentukan sebesar 115°C, 117°C, 119°C, 121°C, dan 123°C serta kecepatan aliran uap 2–10 m/s yang dilakukan dalam keadaan steady dengan mengusulkan k-ε Realizable sebagai model viscous. Hasilnya, peningkatan temperatur operasi menyebabkan kenaikan temperatur permukaan, pressure drop, dan koefisien perpindahan panas. Nilai koefisien perpindahan panas meningkat dari 5,88–5,99 W/m².°C pada 115°C menjadi 6,67–6,74 W/m².°C pada 123°C. Dengan demikian, hasil investigasi numerik ini dapat digunakan sebagai pertimbangan awal dalam mengevaluasi desain dan kondisi operasi mesin retort, khususnya yang berkaitan dengan perpindahan panas dan distribusi temperatur. Namun, penerapannya untuk menilai efektivitas sterilisasi pangan masih memerlukan pengujian lanjutan yang mencakup temperatur produk, nilai sterilitas F₀, waktu proses, dan tingkat inaktivasi mikroorganisme.
References
P. S. Jimenez, S. P. Bangar, M. Suffern, and W. S. Whiteside, “Understanding retort processing: A review,” Food Sci. Nutr., vol. 12, no. 3, pp. 1545–1563, 2024, doi: 10.1002/fsn3.3912.
H. Jung, Y. J. Lee, and W. B. Yoon, “Effect of Pouch Size on Sterilization of Ready-to-Eat (RTE) Bracken Ferns: Numerical Simulation and Texture Evaluation,” Processes, vol. 11, no. 1, 2023, doi: 10.3390/pr11010035.
A. Giraldo Gil, O. A. Ochoa González, L. F. Cardona Sepúlveda, and P. N. Alvarado Torres, “Venting stage experimental study of food sterilization process in a vertical retort using temperature distribution tests and energy balances,” Case Stud. Therm. Eng., vol. 22, no. August, 2020, doi: 10.1016/j.csite.2020.100736.
W. Wang et al., “Simulation and optimization of the thermal sterilization process of puree cans using the production of chestnut puree as an example,” Front. Microbiol., vol. 14, no. April, pp. 1–11, 2023, doi: 10.3389/fmicb.2023.1135700.
F. Shafiq, A. Ullah, M. Nadeem, A. Khan, and A. Ullah, “Natural Convection Heat Transfer in an Enclosed Assembly of Thin Vertical Cylinders – A CFD Study,” Chem. Eng. Technol., vol. 43, no. 8, pp. 1648–1658, 2020, doi: 10.1002/ceat.201900672.
Ł. Łach and D. Svyetlichnyy, “Advances in Numerical Modeling for Heat Transfer and Thermal Management: A Review of Computational Approaches and Environmental Impacts,” Energies, vol. 18, no. 5, 2025, doi: 10.3390/en18051302.
A. Szpicer et al., “Computational Fluid Dynamics Simulation of Thermal Processes in Food Technology and Their Applications in the Food Industry,” Appl. Sci., vol. 15, no. 1, pp. 1–33, 2025, doi: 10.3390/app15010424.
F. Berni, G. Cicalese, M. Borghi, and S. Fontanesi, “Towards grid-independent 3D-CFD wall-function-based heat transfer models for complex industrial flows with focus on in-cylinder simulations,” Appl. Therm. Eng., vol. 190, no. March, p. 116838, 2021, doi: 10.1016/j.applthermaleng.2021.116838.
K. Zhang, X. Ye, Z. Hou, Y. Ren, and Q. Shi, “Study on heat transfer performance of cold plate with grid channel,” Sci. Rep., vol. 14, no. 1, pp. 1–13, 2024, doi: 10.1038/s41598-024-52238-6.
V. Sassanis, L. Gamet, M. Rolland, R. Ma, and V. Pozzobon, “Numerical determination of the volumetric heat transfer coefficient in fixed beds of wood chips,” Chem. Eng. J., vol. 417, p. 128009, 2021, doi: 10.1016/j.cej.2020.128009.
M. Lee, G. Park, C. Park, and C. Kim, “Improvement of Grid Independence Test for Computational Fluid Dynamics Model of Building Based on Grid Resolution,” Adv. Civ. Eng., vol. 2020, 2020, doi: 10.1155/2020/8827936.
S. Pletzer, M. Miranda, M. Lucchesi, M. Magno, and C. Hochenauer, “Numerical modelling of the evaporative cooling effect on solid walls in steam sterilisers,” Int. J. Heat Mass Transf., vol. 214, p. 124396, 2023, doi: 10.1016/j.ijheatmasstransfer.2023.124396.
M. Kannapinn, M. K. Pham, and M. Schäfer, “Physics-based digital twins for autonomous thermal food processing: Efficient, non-intrusive reduced-order modeling,” Innov. Food Sci. Emerg. Technol., vol. 81, pp. 1–26, 2022, doi: 10.1016/j.ifset.2022.103143.
A. A. Alonso, J. L. Pitarch, L. T. Antelo, and C. Vilas, “Event-based dynamic optimization for food thermal processing: High-quality food production under raw material variability,” Food Bioprod. Process., vol. 127, pp. 162–173, 2021, doi: 10.1016/j.fbp.2021.02.013.
M. Alexandersson and M. Ristinmaa, “Coupled heat, mass and momentum transport in swelling cellulose based materials with application to retorting of paperboard packages,” Appl. Math. Model., vol. 92, pp. 848–883, 2021, doi: 10.1016/j.apm.2020.11.041.
M. B. Ates, D. Skipnes, T. M. Rode, and O. I. Lekang, “Comparison of spore inactivation with novel agitating retort, static retort and combined high pressure-temperature treatments,” Food Control, vol. 60, pp. 484–492, 2016, doi: 10.1016/j.foodcont.2015.08.033.
E. Raits, L. Pinte, A. Kirse-Ozolina, and S. Muizniece-Brasava, “A Case-study: Temperature Distribution and Heat Penetration in Steam-air Retort, Using Glass Jars and Retort Pouches,” Rural Sustain. Res., vol. 46, no. 341, pp. 90–96, 2021, doi: 10.2478/plua-2021-0020.
A. Szpicer, W. Bińkowska, I. Wojtasik-Kalinowska, S. M. Salih, and A. Półtorak, “Application of computational fluid dynamics simulations in food industry,” Eur. Food Res. Technol., vol. 249, no. 6, pp. 1411–1430, 2023, doi: 10.1007/s00217-023-04231-y.
J. Zhu, T. Frerich, and A. S. Herrmann, “CFD modeling and validation of heat transfer inside an autoclave based on a mesh independency study,” J. Compos. Mater., vol. 55, no. 18, pp. 2469–2487, 2021, doi: 10.1177/0021998320979043.
S. Su, Y. Han, S. Ahn, and S. Hee, “Heat penetration and quality analysis of retort processed vegetables for home meal replacement foods,” Food Sci. Biotechnol., vol. 32, no. 8, pp. 1057–1065, 2023, doi: 10.1007/s10068-023-01247-8.
R. Ardiansyah , H. Ma’mun 2, M. Safi’i, "Numerical Study of the Thermal Performance of a Food Retort Machine Considering Grid Resolution and Operating Temperature". Jurnal Ilmiah Jurutera., VOL.13 No.01 (06.2026) 48–61. VOL.13 No.01 (06.2026) 48–61.
R. Ardiansyah, H. Ma’mun, M. Safi’i, "Studi Numerik dan Optimasi Desain Mesin Retort dengan Mempertimbangkan Temperatur Operasi dan Kecepatan Aliran Fluida". Jurnal Blends Sains. VOL. 5 NO. 1 (2026) EDISI JULI, pp. 1-16. https://doi.org/10.56211/blendsains.v5i1.1789.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Amrijal Anshori, Hisyam Ma'mun, Muhamad Safi'i
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
