Abstract
In the past two decades, aseptic processing has been implemented in the food industry to sterilize particulate liquid food mixtures. To ensure that particulates in the liquid receive sufficient heating, mathematical modeling is employed to evaluate the temperature and lethality level in the particles. We developed a model for the thermal processing of liquid foods containing cubic particles in a continuous laminar pipe flow system, comprising a tubular heat exchanger. In our simplified approach, heat transfer equations for particulate liquid foods were solved analytically and numerically to evaluate the effect of certain process parameters on the time temperature profiles of particles and the lethality value in the products. A comparison of the particles’ lethality values was made between the experiment and simulation for two different particle residence times in a case study, and the model predictions were in good agreement with experimental data. Based on modeling studies, it was found that within the range of parameters studied, an increase in flow rate and particle size resulted in a decrease in the lethality value of the particles, while an increase in particle concentration and holding tube length resulted in the opposite effect.
Highlights
IntroductionOver the past two decades, aseptic processing has been successfully implemented in the food processing industry, as it produces better quality food products (in terms of, e.g., texture, flavor, or color) compared to traditional canned products
Over the past two decades, aseptic processing has been successfully implemented in the food processing industry, as it produces better quality food products compared to traditional canned products
The main purpose of this study is to develop a mathematical model for the sterilization process of particulate liquid foods containing coarse particles and evaluate the effect of heat treatment on the particles and fluid
Summary
Over the past two decades, aseptic processing has been successfully implemented in the food processing industry, as it produces better quality food products (in terms of, e.g., texture, flavor, or color) compared to traditional canned products In this process, the food product undergoes a continuous sterilization process, after which it is packed into a package in a sterile environment. To ensure that the particles receive sufficient amounts of heat, the lethality value has to be known during the process It is quite tedious and time consuming for the food processor to determine the lethality level experimentally during the aseptic process. Mathematical modeling offers an alternative method of estimating the lethality level and investigating the sterilization process of a particle in the particulate liquid food products This approach has been used by several researchers to determine the temperature profile and lethality value in the particulate liquid foods. Little attention has been paid to the particle concentration effect
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