A computational model for temperature and sterility distributions in a pilot-scale high-pressure high-temperature process

AIChE Journal

Volumn 53, Issue 11, 2007, Pages 2996-3010

  Knoerzer, Kai ^a   Juliano, Pablo ^a   Gladman, Simon ^a   Versteeg, Cornelis ^a   Fryer, Peter J ^b  

^a CSIRO   (Australia)

^b UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Computational fluid dynamics (CFD); Food; Mathematical modeling

Indexed keywords

COMPUTATIONAL FLUID DYNAMICS; COMPUTER SIMULATION; FOOD PRODUCTS; MATHEMATICAL MODELS; TEMPERATURE DISTRIBUTION;

PTFE CARRIER VOLUME; TEMPERATURE PROFILE;

FOOD PROCESSING;

COMPUTATIONAL FLUID DYNAMICS; COMPUTER SIMULATION; FOOD PROCESSING; FOOD PRODUCTS; MATHEMATICAL MODELS; TEMPERATURE DISTRIBUTION;

BACTERIA (MICROORGANISMS);

EID: 35948980799     PISSN: 00011541     EISSN: 15475905     Source Type: Journal    
DOI: 10.1002/aic.11301     Document Type: Article

References (42)

1. Norton I, Fryer P, Moore S. Product/process integration in food manufacture: engineering sustained health. AIChE J. 2006:52:1632-1640.
2. Holdsworth SD. Thermal Processing of Packaged Foods. New York: Blackie Academic and Professional, 1997.
3. Knoerzer K, Regier M, Schubert H. Microwave heating: a new approach of simulation and validation, Chem Eng Technol. 2006;29: 796-801.
4. Marra F, Lyng J, Romano V, McKenna B. Radio-frequency heating of foodstuff: solution and validation of a mathematical model. J Food Eng. 2007;79:998-1006.
5. Zhang L, Fryer P. Food processing by electrical heating; the sensitivity of product sterility and quality to process parameters. AIChE J. 1994;40:888-898.
6. Hendrickx ME, Knorr D. Ultra High Pressure Treatments of Foods. New York: Kluwer, 2001.
7. Toepfl S, Heinz V, Knorr D. Overview of pulsed electric field processing for food. In: Sun DW, editor. Emerging Technologies for Food Processing, 1st edition. Elsevier Academic Press. 2005:69-97.
8. Matser AA, Krebbers B, van den Berg RW, Bartels PV. Advantages of high pressure sterilisation on quality of food products. Trends Food Sci Technol. 2004;15:79-85.
9. Margosch D. Behavior of bacterial endospores and toxins as safety determinants in low acid pressurized food PhD thesis, Technical University Berlin, Germany, 2005.
10. Farkas DF, Hoover DG. High pressure processing. In: Kinetics of microbial inactivation for alternative food processing technologies. Chicago, IL. J Food Sci Suppl 2000;65:47-64.
11. Margosch D, Ehrmann MA, Ganzle MG, Vogel RF. Comparison of pressure and heat resistance of Clostridium botulinum and other endospores in mashed carrots. J Food Protect. 2004;67:2530-2537.
12. Koutchma T, Guo B, Patazca E, Parisi B. High pressure-high temperature sterilization: From kinetic analysis to process verification. J Food Process Eng. 2005;28:610-629.
13. Ting E, Balasubramaniam VM, Raghubeer E. Determining thermal effects in high-pressure processing. Food Technol. 2002;56:31-35.
14. de Heij WBC, Van Schepdael LJMM, Moezelaar R, Hoogland H, Matser A, van den Berg RW. High-pressure sterilization: maximizing the benefits of adiabatic heating. Food Technol (Chicago). 2003;57:37-41.
15. de Heij WBC, Van Schepdael LJMM, Moezelaar R, van den Berg RW. Sterilization by high hydrostatic pressure: Increasing efficiency and product quality by improved temperature control. In: Advances in High Pressure Bioscience and Biotechnology, Germany: Springer Verlag, 2003:367-370.
16. NC Hyperbaric. High Pressure Processing Equipment:WAVE 6000 RANGE. Available at: http://www.nchyperbaric.com/index.htm. Internet Communication. 13-7-2007.
17. Leadley C. High pressure sterilisation: a review. Campden Chorleywood Food Res Assoc. 2005;47:1-42.
18. Barbosa-Cánovas GV, Juliano P. Food sterilization by combining high pressure and heat. In: Proceedings of the Iberoamerican Congress of Food Engineering (CIBIA V), Puerto Valletta, Mexico 2007.
19. Krebbers B, Matser AM, Koets M, van den Berg RW. Quality and storage-stability of high-pressure preserved green beans. J Food Eng. 2002;54:27-33.
20. Juliano P, Clark S, Koutchma T, Ouattara M, Matthews JW, Dunne CP, Barbosa-Canovas, GV. Consumer and trained panel evaluation of high pressure thermally treated scrambled egg patties. J Food Qual. 2007;30:57-80.
21. Denys S, Ludikhuyze LR, Van Loey AM, Hendrickx ME. Modeling conductive heat transfer and process uniformity during batch highpressure processing of foods. Biotechnol Progr. 2000;16:92-101.
22. Otero L, Sanz P. Modelling heat transfer in high pressure food processing: a review. Innovat Food Sci Emerg Tech. 2003;4:121-134.
23. de Heij WBC, Van Schepdael LJMM, van den Berg RW, Bartels PV, Increasing preservation efficiency and product quality through control of temperature distributions in high pressure applications, High Pres Res. 2002;22:653-657.
24. Ardia A, Knorr D, Heinz V. Adiabatic heat modelling for pressure build-up during high-pressure treatment in liquid-food processing. Food Bioproducts Proces. 2004;82(C1):89-95.
25. Denys S, van Loey AM, Hendrickx ME. A modeling approach for evaluating process uniformity during batch high hydrostatic pressure processing: combination of a numerical heat transfer model and enzyme inactivation kinetics. Innovat Food Sci Emerg Tech. 2000;1:5-19.
26. Hartmann C, Delgado A. Numerical simulation of convective and diffusive transport effects on a high-pressure-induced inactivation process. Biotechnol Bioeng. 2002;79:94-104.
27. Hartmann C, Delgado A, Szymczyk J. Convective and diffusive transport effects in a high pressure induced inactivation process of packed food. J Food Eng. 2003:59:33-44.
28. Carroll T, Chen P, Fletcher A. A method to characterise heat transfer during high-pressure processing. J Food Eng. 2003;60:131-135.
29. Hartmann C, Schuhholz J, Kitsubun P, Chapleau N, Bail A, Delgado A. Experimental and numerical analysis of the thermofluiddynamics in a high-pressure autoclave. Innovat Food Sci Emerg Technol. 2004;5:399-411.
30. Hartmann C. Numerical simulation of thermodynamic and fluiddynamic processes during the high pressure treatment of fluid food systems. Innovat Food Sci Emerg Technol. 2002;3:11-18.
31. Hartmann C, Delgado A. Behavior of bacterial endospores and toxins as safety determinants in low acid pressurized food. In: Hayashi R, editor. Trends in High Pressure Bioscience and Biotechnology, Progress in Biotechnology. 2002:533-540.
32. Hartmann C, Delgado A. The influence of transport phenomena during high-pressure processing of packed food on the uniformity of enzyme inactivation. Biotechnol Bioeng. 2003;82:725-735.
33. Otero L, Ramos AM, de Elvira C, Sanz PD. A model to design high-pressure processes towards an uniform temperature distribution. J Food Eng. 2007;78:1463-1470.
34. Ghani AGA, Farid MM. Numerical simulation of solid-liquid food mixture in a high pressure processing unit using computational fluid dynamics. J Food Eng. 2007;80:1031-1042.
35. Stumbo CR, Thermobacteriology in food processing. 2nd edition. New York: Academic Press, 1973.
36. Juliano P, Knoerzer K, Barbosa-Cánovas GV. Heat transfer modeling in low-acid food high pressure thermal sterilization processes. In: Simpson R, editor. Engineering Aspects of Thermal Processing. Boca Raton, FL: CRC Press. 2007.
37. Kowalczyk W, Hartmann C, Delgado A. Modelling and numerical simulation of convection driven high pressure induced phase changes. Int J Heat Mass Trans. 2004;47:1079-1089.
38. Chen XD, Modeling thermal processing using computational fluid dynamics (CFD). Thermal Food Processing, editor: Sun DW, Boca Raton, FL: Taylor & Francis. 2006:133-151.
39. Nicolaï BM, Verboven P, Scheerlinck N. Modeling and simulation of thermal processes. In: Richardson P, editor. Thermal Technologies in Food Processing. Boca Raton, FL: CRC Press, 2007:91-112.
40. COMSOL Multiphysics. In: Chemical Engineering Module. Stockholm, Sweden: COMSOL AB, 2006.
41. Harvey AH, Peskin AP, Sanford AK, NIST/ASTME - IAPSW Standard Reference Database 10, version 2.2. 1996.
42. Hartmann C, Delgado A. Numerical simulation of thermal and fluiddynamical transport effects on a high pressure induced inactivation. High Pres Res. 2003;23:67-70.