Computational fluid dynamics analysis of superheated Steam's impact on temperature and humidity distribution within enclosed dry food processing spaces

This study investigated the impact of environmental and superheated steam treatment parameters on relative humidity (RH) changes using psychrometric and computational fluid dynamic (CFD) approaches. Psychrometric analysis revealed that larger enclosed spaces (>1600 m(3)) showed negligible RH changes, while smaller spaces (<40 m(3)) had significant condensation. A CFD model was developed and validated to simulate the flow field, temperature, and RH changes in a dry processing space (RMSE for temperature and RH were 2.3 C and 4.2%, respectively). CFD analysis indicated that the velocity of superheated steam, room temperature, and presence or absence of ventilation alter RH changes within the treated volume but had minimal influence on the overall temperature. Particularly, the simulation indicates that the use of superheated steam in small, low-temperature spaces (32.1 m(3) at 4 C-degrees) resulted in condensation. This investigation offers guidance for dry food manufacturing managers on precautions for implementing this dry sanitation technology.