کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
654543 885250 2010 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Heat and mass transfer modeling during continuous flow processing of fluid food by direct steam injection
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی جریان سیال و فرایندهای انتقال
پیش نمایش صفحه اول مقاله
Heat and mass transfer modeling during continuous flow processing of fluid food by direct steam injection
چکیده انگلیسی

Fluid food products, in the agri-food industry, are commonly subject to thermal treatments to ensure their safety and quality characteristics. Therefore, these treatments must be accurately selected and monitored to avoid over-processing, as consumer safety and product acceptability must be preserved.In this work, thermal processing is predicted locally by modeling and visualizing selected bio-indicators (bacteria and vitamins). A sample sterilization of citrus juice is scrutinized through a multidimensional numerical analysis for fluid flow, heat transfer and bio-indicator kinetics and transport, by including proper biochemical evolutive notations. Direct steam injection is used as the thermal carrier, so complete two-phase notations are included.Good agreement has been reached, with the available experimental benchmark data. Process performance is evaluated by inferring on survived microbial and native vitamin patterns, and the relative importance of kinetics over macroscopic transport is discussed.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Communications in Heat and Mass Transfer - Volume 37, Issue 3, March 2010, Pages 239–244
نویسندگان
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