Studi Numerik dan Optimasi Desain Mesin Retort dengan Mempertimbangkan Temperatur Operasi dan Kecepatan Aliran Fluida

Ridho Ardiansyah; Hisyam Ma'mun; Muhamad Safi’i

doi:10.56211/blendsains.v5i1.1789

Authors

Ridho Ardiansyah Universitas PGRI Semarang
Hisyam Ma'mun Universitas PGRI Semarang
Muhamad Safi’i Universitas PGRI Semarang

DOI:

https://doi.org/10.56211/blendsains.v5i1.1789

Keywords:

Computational Fluid Dynamics; Heat Distribution; Mesin Retort; Sterilisasi Pangan

Abstract

Perlakuan panas pada mesin retort berperan penting dalam menjamin keamanan mikrobiologis dan memperpanjang masa simpan produk pangan, namun efektivitas sterilisasi sangat dipengaruhi oleh keseragaman distribusi panas di dalam tabung retort. Penelitian ini bertujuan menganalisis karakteristik heat distribution dalam tabung mesin retort berbasis Computational Fluid Dynamics (CFD) untuk mengevaluasi pengaruh variasi temperatur operasi dan kecepatan aliran uap jenuh terhadap performa termal sistem. Manfaat penelitian ini adalah menyediakan dasar evaluasi numerik bagi optimasi desain dan kondisi operasi retort agar proses sterilisasi berlangsung lebih merata, stabil, dan efisien. Metode yang digunakan berupa simulasi numerik tiga dimensi dengan model turbulensi realizable k-ε, grid optimum 3.063.355 elemen, variasi temperatur inlet 115–123°C, serta kecepatan aliran 2–10 m/s. Hasil simulasi menunjukkan bahwa temperatur inlet merupakan parameter dominan, ditandai peningkatan temperatur permukaan dari 175,546°C menjadi 189,315°C pada kecepatan 2 m/s, serta kenaikan koefisien perpindahan panas dari 14,20 menjadi 16,15 W/m²°C. Ketidakteraturan pada 6 m/s dan 119°C mengindikasikan potensi cold spot. Hasil penelitian diharapkan dapat diimplementasikan sebagai acuan perancangan dan optimasi proses sterilisasi pada mesin retort untuk mendukung keamanan pangan serta efisiensi energi pada industri makanan

Downloads

Download data is not yet available.

References

[1] V. Chiozzi, S. Agriopoulou, and T. Varzakas, “applied sciences Advances , Applications , and Comparison of Thermal Hydrostatic Pressure ) Technologies in Food Processing,” Appl. Sci., vol. 12, no. 4, p. 2202, 2022, doi: https://doi.org/10.3390/app12042202.

[2] P. Simoneth, J. Sneh, 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.

[3] F. Tarlak, “The Use of Predictive Microbiology for the Prediction of the,” Foods, vol. 12, no. 24, p. 4461, 2023.

[4] 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 *,” sciendo, vol. 46, no. 341, 2021, doi: 10.2478/plua-2021-00.

[5] 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. Teknol., vol. 43, no. 8, pp. 1–12, 2020, doi: 10.1002/ceat.201900672.

[6] Ł. Łach, “Advances in Numerical Modeling for Heat Transfer and Thermal Management : A Review of Computational Approaches and Environmental Impacts,” energies, vol. 18, no. 5, p. 1302, 2025.

[7] 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.

[8] L. F. Cardona, A. Giraldo, O. Alberto, O. Gonz, P. Nel, and A. Torres, “Case Studies in Thermal Engineering Venting stage experimental study of food sterilization process in a vertical retort using temperature distribution tests and energy balances,” vol. 22, no. April, 2020, doi: 10.1016/j.csite.2020.100736.

[9] W. Wang, “Simulation and optimization of the thermal sterilization process of puree cans using the production of chestnut puree as an example,” Frontiers (Boulder)., vol. 14, no. April, pp. 1–11, 2023, doi: 10.3389/fmicb.2023.1135700.

[10] 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, p. 35, 2023, doi: https://doi.org/10.3390/pr11010035.

[11] L. D. Yongxian J, Lei W, Qian M, Qun W, Leilei W, Aiquan J, Jingpeng L, “3D modeling and optimization of batch sterilization for irregularly shaped spicy chicken retort pouches,” Food Bioprod. Proc, vol. 154, no. 2, pp. 282–294, 2025, doi: https://doi.org/10.1016/j.fbp.2025.09.018.

[12] 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.

[13] M. Baris, D. Skipnes, T. Mari, and O. Lekang, “Comparison of spore inactivation with novel agitating retort , static retort and combined high pressure-temperature treatments,” Food Control, vol. 60, pp. 484–492, 2026, doi: 10.1016/j.foodcont.2015.08.033.

[14] A. Szpicer, W. Bińkowska, I. Wojtasik, K. Salih, 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.

[15] R. Padmavati and C. Anandharamakrishnan, “Computational Fluid Dynamics Modeling of the Thermal Processing of Canned Pineapple Slices and Titbits,” Food Bioprocess Technol., vol. 6, no. 4, pp. 882–895, 2013, doi: 10.1007/s11947-012-0892-8.

[16] S. Rahayu, T. Muhandri, D. Hunaefi, P. Fuhrmann, and I. Smetanska, “Ready-To-Eat Rice in Retort Pouch Packaging as an Alternative Emergency Food Product,” Food Technol. Ind., vol. 33, no. 2, pp. 129–136, 2022.

[17] A. A. Fadhillah, F. S. Budi, and H. D. Kusumaningrum, “Karakteristik dan Pengaruh Proses Sterilisasi terhadap Mutu Fisik Produk Lauk Berkuah dalam Kemasan Retort Pouch : Tinjauan Sistematis,” vol. 17, no. 3, pp. 484–500, 2024.

[18] A. Sari, A. Kusumaningrum, A. Nurhikmat, and A. Susanto, “Estimation of Sterilization Value using General Method and Ball Formula for Beef Rendang in Retort Pouch,” vol. 10, no. 5, pp. 2118–2125, 2020.

[19] L. Permana, H. A. Pangastuti, V. Fitrian, D. T. Areta, and A. Wahyuningtyas, “Pengembangan Produk Sambal Andaliman ( Zanthoxylum acanthopodium DC ) Berkemasan Retort pouch : Studi Karakteristik,” vol. 10, no. 2, pp. 46–52, 2021.

[20] D. Syukri dkk., “Trends and Innovations in Sterilization of Ready-to-Eat Food Products : Challenges and Future Directions,” 2025, doi: 10.3844/ojbsci.2025.373.382.

[21] C. H. Stowe, S. P. Bangar, W. S. Whiteside, R. L. Thomas, and S. Birla, “Effects of Semi- R igid Plastic Trays Geometry on Heat Penetration in a Retort Process as Demonstrated via Heat Mapping,” Food Process Eng., vol. 48, pp. 1–12, 2025, doi: 10.1111/jfpe.70101.

[22] S. Whiteside, “Original article Effect of retort processing , containers and motion types on digestibility of black beans ( Phaseolus vulgaris L .) starch,” Food Sci. Technol., vol. 59, pp. 916–924, 2024, doi: 10.1111/ijfs.16850.

[23] M. Soleymani and S. Yousef, “CFD simulation and experimental validation of in-container thermal processing in Fesenjan stew,” Food Sci. Nutr., vol. 9, no. December 2020, pp. 1079–1087, 2020, doi: 10.1002/fsn3.2083.

[24] J. Rivera, M. Gratz, H. Jaeger, and F. Schottroff, “Characterization and optimization of continuous ohmic thermal sterilization based on the development of a predictive computational toolbox,” Innov. Food Sci. Emerg. Technol., vol. 96, no. July, p. 103792, 2024, doi: 10.1016/j.ifset.2024.103792.

[25] A. Soni, J. Smith, A. Thompson, and G. Brightwell, “Trends in Food Science & Technology Microwave-induced thermal sterilization- A review on history , technical progress , advantages and challenges as compared to the conventional methods,” Trends Food Sci. Technol., vol. 97, no. November 2019, pp. 433–442, 2020, doi: 10.1016/j.tifs.2020.01.030.

[26] T. Koutchma and H. Ezzatpanah, “Frontiers : Current Challenges in Food Process Design and Engineering,” vol. 1, no. November, pp. 1–4, 2021, doi: 10.3389/frfst.2021.780013.

[27] H. B. Jadhav and P. Choudhary, “Emerging techniques for the processing of food to ensure higher food safety with enhanced food quality : a review,” Discov. Food, vol. 4, p. 20, 2024, doi: 10.1007/s44187-024-00089-5.