TEMPERATURE EVOLUTION INSIDE LIQUIDS DURING RECIPROCAL AGITATED PROCESSING: INFLUENCE OF FOOD MATRIX RHEOLOGY ON THERMAL INACTIVATION

Verheyen D., ERDOĞDU F., Altin O., Sarghini F., Skipnes D., Skåra T., ...Daha Fazla

12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022, Ghent, Belçika, 3 - 06 Nisan 2022, ss.109-113 identifier

  • Yayın Türü: Bildiri / Tam Metin Bildiri
  • Basıldığı Şehir: Ghent
  • Basıldığı Ülke: Belçika
  • Sayfa Sayıları: ss.109-113
  • Anahtar Kelimeler: product viscosity, reciprocal agitation retort, Shaka, temperature evolution, thermal processing
  • Ankara Üniversitesi Adresli: Evet

Özet

© FOODSIM 2022. All Rights Reserved.The influence of food product viscosity on the temperature evolution inside distilled water and a high-viscosity liquid food model system during agitated retort processing (i.e., Shaka process) was investigated by simulations via a previously developed mathematical model. On the one hand, the volume average temperature increased at a faster rate in the high-viscosity liquid than in the water due to its lower specific heat. On the other hand, temperature distribution was rather uniform in the water, while a significant heterogeneity was observed in the high-viscosity liquid. Since significant thermal inactivation of bacteria occurs in local high-temperature zones, it would be beneficial to take simulated temperature profiles into account for bacterial inactivation predictions in future studies.