Development and Validation of a Mathematical Model for HTST Processing of Foods Containing Large Particles.

Area of Science:

• Food Science and Technology
• Mathematical Modeling
• Microbiology

Background:

• Accurate prediction of heat penetration is crucial for effective food sterilization.
• Traditional methods for process validation can be time-consuming and resource-intensive.
• Developing advanced mathematical models can improve the efficiency and reliability of food processing.

Purpose of the Study:

• To present a novel mathematical treatment for heat penetration phenomena with variable boundary conditions.
• To introduce spectral methods as a tool for solving unsteady-state heat transfer equations in food processing.
• To develop and validate a mathematical model for predicting microbial lethality during sterilization.

Main Methods:

• Developed a mathematical model to describe unsteady-state temperature distribution within a particle.
• Employed spectral methods to solve the system of differential equations.
• Validated the model using a calibrated time-temperature integrator (TTI) with immobilized Bacillus stearothermophilus spores.

Main Results:

• The mathematical model accurately predicted temperature distribution under variable boundary conditions.
• The model demonstrated good agreement between predicted and experimental lethality data.
• Validation using Bacillus stearothermophilus spores confirmed the model's predictive capability.

Conclusions:

• Spectral methods offer a powerful new approach for analyzing heat penetration in food processing.
• The developed mathematical model provides a reliable tool for predicting sterilization effectiveness.
• This approach can enhance the development and validation of food sterilization processes.