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CFD-Based Optimization of Cooling Process for Orange Juice Subjected to High-Temperature Short-Time Sterilization

XIE Jing,TANG Yi,WANG Jin-feng*,ZHANG Li-ping,GU Chao-heng,ZHANG Zheng   

  1. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, College of Food Science and Technology,Shanghai Ocean University, Shanghai 201306, China
  • Online:2013-05-25 Published:2013-05-07

Abstract:

A simulated cooling process for orange juice subjected to high-temperature short-time (HTST) sterilization
was established with FLUENT software. The optimum cooling conditions for reducing the central temperature of HTST
sterilized milk to a minimum of 80 ℃ were calculated as follows: 20 ℃ (293 K) for 14 minutes, 15 ℃ (288 K) for 13
minutes, 10 ℃ (283 K) for 13minutes, 5℃ (278 K) for 12 minutes and 0 ℃ (273 K) for 12 minutes. Based on Carnot
efficiency from the reversed Carnot cycle, energy consumption in these different cooling processes was calculated to identify
20 ℃ (293 K) for 12 minutes as the best choice.

Key words: orange juice, high-temperature short-time (HTST) sterilization, cooling, computational fluid dynamics (CFD)