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

Abstract

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

CLC Number:

TS255.44

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