MATHEMATICAL ANALYSIS of CRITICAL PARAMETERS IN ASEPTIC PARTICULATE PROCESSING SYSTEMS

Abstract

ABSTRACTA sensitivity analysis of a one‐dimensional heat transfer model for a heat‐hold‐cool aseptic system of food products containing particulates was completed for eighteen different design, product, and process control parameters. All of the parameters, except the direct effect of the fluid specific heat, were determined to be statistically significant in influencing the accumulated lethality of the processes. the most influential parameters were surface heat transfer coefficient in the hold tube at the fluid‐particle interface, exit temperature of the fluid from the heater, initial temperature, holding tube size, and holding tube‐U value. the process/product‐related parameters that are significant in the establishement of a process are: particle diameter, surface heat transfer coefficient in the hold tube at the fluid‐particle interface, thermal properties of the fluid and particulates, maximum heater velocity ratio, maximum hold tube velocity ratio, surface heat transfer coefficient in the heater at the fluid‐particle interface, product flow rate, and particle to fluid ratio.