由于对橙汁的灭菌工艺没有进行精确的研究，在橙汁的实际生产中经常是使用过度灭菌来保证果汁灭菌的彻底。过度灭菌不但引起橙汁生产的能耗增加而且会导致橙汁的营养成分的损失。本文分析了果汁中常见的细菌，得出了灭菌结束时所需的最低温度；在此基础上利用数值模拟的方法对橙汁的超高温瞬时灭菌进行了计算。同时使用实验对CFD计算的结果进行了验证，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。模拟得出了不同温度时的灭菌的最理想时间条件分别为：135℃（408K），13S；140℃（413K），12S；145℃（418K），12S；150℃（423K），11s。
Because there was not the exact sterilization process, excess sterilization is the usual sterilization style to obtain the qualified juice. Excess sterilization brought the increase of energy consumption and the business costs but also the increase of juice nutrition loss. Bacteria in fi＇uit juice was analyzed through which we obtain the lowest sterilization temperature, and based on this, orange juice UHT sterilization numerical calculation was carried out. The validation of CFD model was finished through experiment data, and the error between the simulation result and the experiment result was less than 9.5%, which confirmed that it was feasible to simulate UHT process of orange juice with the selected model. The optimization sterilization process was obtained： 135℃（408 K）, 13 second; 140℃（413 K）, 12 second; 145℃（418 K）, 12 second; 150℃（423 K）, 11 second.
参考文献
| [1] | S. Siriwattanayotin;T. Yoovidhya;T. Meepadung;W. Ruenglertpanyakul .Simulation of sterilization of canned liquid food using sucrose degradation as an indicator[J].Journal of food engineering,2006(4):307-312. |
| [2] | A.G. Abdul Ghani;M.M. Farid;X.D. Chen .An investigation of deactivation of bacteria in a canned liquid food during sterilization using computational fluid dynamics (CFD)[J].Journal of Food Engineering,1999(4):207-214. |
| [3] | A.G. Abdul Ghani;M.M. Farid;S.J. Zarrouk .The effect of can rotation on sterilization of liquid food using computational fluid dynamics[J].Journal of Food Engineering,2003(1):9-16. |
- 下载量()
- 访问量()
- 您的评分：
-
10%
-
20%
-
30%
-
40%
-
50%