Akademik Veri Yönetim Sistemi
9th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2016, Ghent, Belçika, 3 - 07 Nisan 2016, ss.149-151
Reciprocal, longitudinal agitation of hermetically sealed food products in autoclaves during thermal processing leads to a significant reduction in processing time, and ensures the same microbial decimation with increased production efficiency compared to a non-agitated process. Compared to still processing, the heat load may also be reduced for pasteurization processes but still inactivate non-spore forming pathogens like Listeria spp. with higher precision. The thermal load may therefore be redusced by agitation, compared to still processing, and nutrient retention will be improved, provided the process is optimised for that purpose. In order to optimize agitation rates and assess the temperature distribution within the product, a milti-phase numerical model using a finite volume method was developed and validated by experiments in a laboratory agitation autocalve. The model enables simulations of the agitated process for combinations of agitation rate, processing time and processing temperature. The ongoing work will aim for establishing processes maximizing nutrient retention while respecting the microbial constraints for food safety.