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在巴氏杀菌过程中评估热水的热电阻
Hussain Albattah Alhusni1, Thilakavathi Ramamurthy1, Suresh Krishnan1
1Department of Chemical Engineering, College of Engineering and Technology SRM Institute of Science and Technology, Kattankulathur, Tamil Nadu 603203, India.
ACS omega
|December 2, 2024
概括
这项研究使用计算流体动力学 (CFD) 优化了水果汁消毒. 热水加热将巴氏杀菌的持续时间延长10分钟,确保微生物无活化,同时保持果汁质量.
科学领域:
- 食品科学与技术 食品科学与技术
- 化学工程是化学工程的重要组成部分.
- 计算建模 计算建模
背景情况:
- 消毒法通过消除微生物和最大限度地减少营养损失来延长果汁的保质期.
- 有效的巴氏杀菌需要精确的温度控制,特别是对于pH值为3.5-4.6.6的果汁.
- 传统方法可能无法完全捕捉在巴氏杀菌过程中复杂的热传递动态.
研究的目的:
- 通过计算来研究和优化水果果汁的巴氏杀菌过程.
- 分析不同加热条件对热电阻和微生物无活化的影响.
- 用实验时间-温度数据验证模拟模型.
主要方法:
- 利用计算流体动力学 (CFD) 在三个领域模拟热传递:浴液,容器和果汁.
- 包含了果汁特性的温度依赖的实验模型方程.
- 激活结合热传递用于界面之间的精确热传输模拟.
- 对比了三种CFD配方,包括直接内壁加热和禁用自然对流.
主要成果:
- 模拟结果与时间-温度历史的实验测量得到了验证.
- 与异热内壁条件相比,热水作为热源将巴氏杀菌的持续时间延长了10分钟.
- 这些发现在不同类型的果汁中一致.
结论:
- CFD 建模为优化消毒过程提供了一个强大的工具.
- 采用热水加热是一种有效的策略,可以提高巴氏杀菌的效率和持续时间.
- 这种方法可以确保有效的微生物失活,同时保持果汁的质量.
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