Study of heat transfer coefficients and temperature distribution in a continuous flow pasteurizer with helical tubes using model fluids in laminar flow

IF 1.6 4区 农林科学 International Journal of Food Engineering Pub Date : 2022-06-24 DOI:10.1515/ijfe-2021-0340
Guilherme Russo, J. A. Gut
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引用次数: 1

Abstract

Abstract Modeling of continuous pasteurization is useful for predicting time-temperature history of the product and lethality. The use of helical tubes in the heat exchangers and holding tube can simplify modeling in laminar flow due to the narrowing of the residence time distribution. To present this approach, three model fluids (water, 80% glycerol/water and 1% carboxymethylcellulose) were processed in 25 conditions in a pilot scale unit and the overall heat transfer coefficients of the heater, cooler and holding tube were correlated with Reynolds and Prandtl numbers. For heater and cooler, 3–7 parameters were needed for a fair adjustment, while in the holding tube an average value was obtained. Using these correlations, a simple unidimensional model was simulated to predict the time-temperature history and lethality distribution. Simulation examples for processing at 90 °C provided the F-value contribution of each step showing that this model can be useful for process analysis and design.
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用层流模型流体研究螺旋管连续流巴氏灭菌器的传热系数和温度分布
摘要连续巴氏灭菌的建模有助于预测产品的时间-温度历史和致死率。由于停留时间分布变窄,在热交换器和保温管中使用螺旋管可以简化层流建模。为了提出这种方法,在中试装置中,在25种条件下处理了三种模型流体(水、80%甘油/水和1%羧甲基纤维素),并将加热器、冷却器和保温管的总传热系数与雷诺数和普朗特数相关联。对于加热器和冷却器,需要3-7个参数才能进行公平调整,而在保温管中则获得了平均值。利用这些相关性,模拟了一个简单的一维模型来预测时间-温度历史和致死率分布。90°C下加工的模拟示例提供了每个步骤的F值贡献,表明该模型可用于工艺分析和设计。
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来源期刊
International Journal of Food Engineering
International Journal of Food Engineering 农林科学-食品科技
CiteScore
3.20
自引率
0.00%
发文量
52
审稿时长
3.8 months
期刊介绍: International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.
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