Carrier optimisation in a pilot-scale high pressure sterilisation plant - An iterative CFD approach employing an integrated temperature distributor (ITD)

Journal of Food Engineering

Volumn 97, Issue 2, 2010, Pages 199-207

  Knoerzer, Kai ^a   Buckow, Roman ^a   Chapman, Belinda ^a   Juliano, Pablo ^a   Versteeg, Cornelis ^a  

^a CSIRO   (Australia)

Author keywords

CFD; High pressure; High pressure thermal; Insulating carrier; Modelling; Optimisation; Thermal sterilisation

Indexed keywords

CARRIER DESIGN; FOOD CONTAINERS; HEAT RETENTION; HIGH PRESSURE; LOAD CAPACITY; OPTIMISATIONS; PILOT SCALE; POLYMERIC CARRIERS; PROCESS PERFORMANCE; PROCESS SAFETY; SCALE-UP; SINGLE PARAMETER; STERILISATION; TEMPERATURE PROFILES; TEMPERATURE UNIFORMITY; THERMAL-INSULATING; WALL THICKNESS;

COMPUTATIONAL FLUID DYNAMICS; OPTIMIZATION; TORSIONAL STRESS;

POLYMERS;

EID: 70450223882     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.10.010     Document Type: Article

References (30)

1. Ananta E., Heinz V., Schlueter O., and Knorr D. Kinetic studies on high-pressure inactivation of Bacillus stearothermophilus spores suspended in food matrices. Innovative Food Science and Emerging Technologies 2 4 (2001) 261-272
2. Ardia A., Knorr D., Ferrari G., and Heinz V. Kinetics studies on combined high pressure and temperature inactivation of alicyclobacillus acidoterrestris spores in orange juice. Applied Biotechnology Food Science and Policy 1 3 (2003) 169-173
3. Bakalis S., Cox P.W., and Fryer P.J. Modelling particular thermal technologies. In: Richardson P. (Ed). Thermal Technologies in Food Processing (2001), Woodhead Publishing, Cambridge, England 113-137
4. Ball C.O. Short-time pasteurization of milk. Industrial and Engineering Chemistry 35 (1943) 71-84
5. Bull M.K., Olivier S.A., and Chapman B. Synergistic inactivation of Clostridium botulinum spores by high pressure and heat is strain and product dependent. Applied and Environmental Microbiology 75 2 (2009) 434-445
6. Chen X.D. Modeling thermal processing using computational fluid dynamics (CFD). In: Sun D.W. (Ed). Thermal Food Processing: New Technologies and Quality Issues, Food Science and Technology vol. 5 (2006), Taylor and Francis, Boca Raton 133-151
7. COMSOL Multiphysics, 2006. Chemical Engineering Module, Stockholm, Sweden, COMSOL AB.
8. Denys S., Ludikhuyze L.R., Van Loey A.M., and Hendrickx M.E. Modeling conductive heat transfer and process uniformity during batch high-pressure processing of foods. Biotechnology Progress 16 1 (2000) 92-101
9. Ghani A.G.A., and Farid M.M. Numerical simulation of solid-liquid food mixture in a high pressure processing unit using computational fluid dynamics. Journal of Food Engineering 80 4 (2007) 1031-1042
10. Hartmann C. Numerical simulation of thermodynamic and fluid dynamic processes during the high pressure treatment of fluid food systems. Innovative Food Science and Emerging Technologies 3 1 (2002) 11-18
11. Hartmann, C., Delgado, A., 2002. Behavior of bacterial endospores and toxins as safety determinants in low acid pressurized food. In: Hayashi, R. (Ed.), Trends in High Pressure Bioscience and Biotechnology, Progress in Biotechnology, vol. 19. Elsevier Science, pp. 533-540.
12. Hartmann C., and Delgado A. The influence of transport phenomena during high-pressure processing of packed food on the uniformity of enzyme inactivation. Biotechnology and Bioengineering 82 6 (2003) 725-735
13. Hartmann C., and Delgado A. Numerical simulation of thermal and fluid dynamical transport effects on a high pressure induced inactivation. High Pressure Research 23 1-2 (2003) 67-70
14. Hartmann C., Delgado A., and Szymczyk J. Convective and diffusive transport effects in a high pressure induced inactivation process of packed food. Journal of Food Engineering 59 1 (2003) 33-44
15. Hartmann C., Schuhholz J., Kitsubun P., Chapleau N., Bail A., and Delgado A. Experimental and numerical analysis of the thermofluid dynamics in a high-pressure autoclave. Innovative Food Science and Emerging Technologies 5 4 (2004) 399-411
16. Harvey, A.H., Peskin, A.P., Sanford, A.K., 1996. NIST/ASTME - IAPSW Standard Reference Database 10, Version 2.2.
17. Juliano P., Knoerzer K., Fryer P., and Versteeg C. C. Botulinum inactivation kinetics implemented in a computational model of a high pressure sterilization process. Biotechnology Progress 25 1 (2009) 163-175
18. Knoerzer K., Juliano P., Gladman S., Versteeg C., and Fryer P. A computational model for temperature and sterility distributions in a pilot-scale high-pressure high-temperature process. Aiche Journal 53 11 (2007) 2996-3010
19. Knoerzer K., Buckow R., Sanguansri P., and Versteeg C. Adiabatic compression heating coefficients for high pressure processing of water, propylene glycol and mixtures - a combined experimental and numerical approach. Journal of Food Engineering 96 (2010) 229-238
20. Kowalczyk W., Hartmann C., and Delgado A. Modelling and numerical simulation of convection driven high pressure induced phase changes. International Journal of Heat and Mass Transfer 47 5 (2004) 1079-1089
21. Launder B.E., and Spalding D.B. The numerical computation of turbulent flows. Computer Methods in Applied Mechanics and Engineering 3 2 (1974) 269-289
22. Margosch D., Ehrmann M.A., Ganzle M.G., and Vogel R.F. Comparison of pressure and heat resistance of Clostridium botulinum and other endospores in mashed carrots. Journal of Food Protection 67 11 (2004) 2530-2537
23. Margosch D., Ehrmann M.A., Buckow R., Heinz V., Vogel R.F., and Ganzle M.G. High-pressure-mediated survival of Clostridium botulinum and Bacillus amyloliquefaciens endospores at high temperature. Applied and Environmental Microbiology 72 5 (2006) 3476-3481
24. Matser A.A., Krebbers B., van den Berg R.W., and Bartels P.V. Advantages of high pressure sterilisation on quality of food products. Trends in Food Science and Technology 15 2 (2004) 79-85
25. Nicolaï B.M., Verboven P., and Scheerlinck N. Modeling and simulation of thermal processes. In: Richardson P. (Ed). Thermal Technologies in Food Processing (2007), CRC Press, Boca Raton, FL 91-112
26. Otero L., and Sanz P. Modelling heat transfer in high pressure food processing: a review. Innovative Food Science and Emerging Technologies 4 2 (2003) 121-134
27. Otero L., Ramos A.M., de Elvira C., and Sanz P.D. A model to design high-pressure processes towards an uniform temperature distribution. Journal of Food Engineering 78 4 (2007) 1463-1470
28. Patazca E., Koutchma T., and Ramaswamy H.S. Inactivation kinetics of Geobacillus stearothermophilus spores in water using high-pressure processing at elevated temperatures. Journal of Food Science 71 3 (2006) M110-M116
29. Rajan S., Ahn J., Balasubramaniam V.M., and Yousef A.E. Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in egg patty mince. Journal of Food Protection 69 4 (2006) 853-860
30. Ting E., Balasubramaniam V.M., and Raghubeer E. Determining thermal effects in high-pressure processing. Food Technology 56 2 (2002) 31-35