基于计算流体力学技术的橙汁超高温瞬时灭菌工艺优化

食品科学 ›› 2012, Vol. 33 ›› Issue (16): 30-34.

基于计算流体力学技术的橙汁超高温瞬时灭菌工艺优化

王金锋1，谢晶1,*，汤毅1，王永红2，陶乐仁2

1. 上海海洋大学食品学院
2.上海理工大学能源与动力学院

收稿日期:2011-07-03 修回日期:2012-07-06 出版日期:2012-08-25 发布日期:2012-09-07
通讯作者: 王金锋 E-mail:jfwang@shou.edu.cn
基金资助:
上海高校选拔培养优秀青年教师科研专项基金项目;上海市教育委员会重点学科建设项目

Optimization of UHT Sterilization Process for Orange Juice Based on Computational Fluid Dynamics (CFD)

Received:2011-07-03 Revised:2012-07-06 Online:2012-08-25 Published:2012-09-07
Contact: Wang Jin-Feng E-mail:jfwang@shou.edu.cn

摘要/Abstract

摘要： 分析果汁中常见的细菌，在得出灭菌所需的最低温度(80℃)的基础上，利用FLUENT软件采用二维轴对称模型对橙汁的超高温瞬时灭菌进行模拟计算。对计算流体动力学(CFD)所得优化工艺进行验证实验，误差在9.5%以内，表明CFD对橙汁的超高温灭菌的模拟是可行的。FLUENT模拟得出了不同温度时灭菌的理想时间分别为：135℃(408K)、13s；140℃(413K)、12s；145℃(418K)、12s；150℃(423K)、11s。同时根据卡诺循环，计算超高温瞬时灭菌的机械能耗，135℃(408K)、140℃(413K)、145℃(418K)、150℃(423K)时的单位橙汁的灭菌机械能耗分别为：5856、6550、6709、7953W。根据能耗最低原则，得到了最优化的灭菌工艺为135℃(408K)、13s。

关键词: 果汁, 超高温瞬时灭菌, 热灭菌, 流体动力学(CFD)

Abstract: Common bacteria in orange juice were analyzed to determine the lowest temperature needed for sterilizing orange juice. Simulated calculation of the ultra high temperature (UHT) sterilization of orange juice was performed using FLUENT software with 2 D axisymmetric model. The optimized sterilization process based on computational fluid dynamics (CFD) was validated experimentally with an error under 9.5%, indicating that CFD is applicable to simulate UHT sterilization process of orange juice. The optimal sterilization process required 13 seconds at 135 ℃ (408 K), 12 seconds at 140 ℃ (413 K), 12 seconds at 145 ℃ (418 K) and 11 seconds at 150℃ (423 K). Based on the Carnot cycle efficiency, the consumption of mechanical energy at 408, 413, 418 K and 423 K was 5856, 6550, 6709 W and 7953 W, respectively. According to the principle of minimum energy consumption, the optimal sterilization process was sterilization at 135 ℃ (408 K) for 13 seconds.

Key words: juice, ultra high temperature short time sterilization, thermal sterilization, CFD

中图分类号:

TS255.44

王金锋1，谢晶1,*，汤毅1，王永红2，陶乐仁2. 基于计算流体力学技术的橙汁超高温瞬时灭菌工艺优化[J]. 食品科学, 2012, 33(16): 30-34.

参考文献

[1] 仇农学. 现代果汁加工技术与设备[M].北京：化学工业出版社.2006:45-51
[2] 李万平.计算流体力学[M]. 武汉：华中科技大学出版社.2004:4-17
[3]Jung A, Fryer P J.Optimising the quality of safe food: computational modelling of a continuous sterilisation process[J].Chemical Engineering Science,1999,54(6):717-730
[4]Tattiyakul J, Rao M A, Datta A K.Simulation of heat transfer to a canned corn starch dispersion subjected to axial rotation[J].Chemical Engineering and Processing,2001,40(4):391-399
[5]Siriwattanayotin S, Yoovidhya T, Meepadung T, et al.Simulation of sterilization of canned liquid food using sucrose degradation as an indicator[J].Journal of Food Engineering,2006,73(4):307-312
[6]Abdul Ghani A G, Farid M M, Chen X D, et al.An investigation of deactivation of bacteria in a canned liquid food during sterilization using computational fluid dynamics (CFD)[J].Journal of Food Engineering,1999,42(4):207-214
[7]Tattiyakul J, Rao M A, Datta A K.Heat transfer to a canned corn starch dispersion under intermittent agitation[J].Journal of Food Engineering,2002,54(4):321-329
[8]Abdul Ghani A G, Farid M M, Zarrouk S J.The effect of can rotation on sterilization of liquid food using computational fluid dynamics[J].Journal of Food Engineering,2003,57(1):9-16
[9]Varma M N, Kannan A.Enhanced food sterilization through inclination of the container walls and geometry modi?cations[J].International Journal of Heat and Mass Transfer,2005,48(18):3752-3762
[10]Varma M N, Kannan A.CFD studies on natural convective heating of canned food in conical and cylindrical containers[J].Journal of Food Engineering,2006,77(4):1024-1036
[11]Abdul Ghani A G, Farid M M, Chen X D, et al.Thermal sterilization of canned food in a 3-D pouch using computational fluid dynamics[J].Journal of Food Engineering,2001,48(2):147-156
[12]Abdul Ghani A G, Farid M M.Using the computational fluid dynamics to analyze the thermal sterilization of solid–liquid food mixture in cans[J].Innovative Food Science & Emerging Technologies,2006,7(1-2):55-61
[13]Kannan A, Gourisankar Sandaka P.Ch.. Heat transfer analysis of canned food sterilization in a still retort[J].Journal of Food Engineering,2008,88(2):213-228
[14]Abdul Ghani A G, Farid M M, Chen X D.Numerical simulation of transient temperature and velocity profiles in a horizontal can during sterilization using computational fluid dynamics[J].Journal of Food Engineering,2002,51(1):77-83
[15]Farid Mohammed, Abdul Ghani A G.A new computational technique for the estimation of sterilization time in canned food[J].Chemical Engineering and Processing,2004,43(4):523-531
[16] Pomeranz, Y. Functional properties of food components [M]. Orlando, Fla, USA: Acadenic press,1985:417-422
[17]McWilliams.[J].Margaret. Food fundamentals[M]. New York: John Wiley & Sons,Inc,1979,:-
[18]AG. Abdul Ghani, Farid M M, Chen X D.A computational and experimental study of heating and cooling cycles during thermal sterilization of liquid foods in pouches using CFD[J].Journal of Process Mechanical engineering,2003,217(Part E):1-9
[19] 柳增善.食品病原微生物学[M].北京.中国轻工业出版社.2007:71-80
[20] James M.Jay著,徐岩等译.现代食品微生物学[M]. 北京：轻工业出版社. 2001:23-29
[21]刘建学.[J].纵伟. 食品保藏原理[M]. 南京：东南大学出版社,2006,:-