Abstract
Numerical simulations are used to profile temperature, velocity vector and viable bacteria (Bacillus stearothermophilus spores) concentration in a three-dimensional pouch filled with beef–vegetable soup during thermal sterilization. The partial differential equations of the continuity, momentum and energy equations are solved numerically, together with an equation defining viable bacteria concentration, based on finite volume method of analysis. Saturated steam at 121°C is used as a heating medium, and the model liquid is assumed to have constant properties except for the viscosity (temperature dependent) and density (Boussinesq approximation). The simulations show clearly the dependency of the concentration of live bacteria on both the temperature distribution and the flow pattern as sterilization proceeds. Experimental measurements are done to validate the bacteria concentration profiles. The experimental measurements are conducted at the Biotechnology Laboratory located at the Chemical and Materials Engineering Department, University of Auckland in New Zealand. The measured concentrations of B. stearothermophilus spores at different periods of heating are compared with those obtained from simulations, showing good agreements.
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