| 基于CFD技术的橙汁巴氏高温灭菌及冷却工艺研究 |
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| 引用本文： | 袁训宏,谢晶,王金锋.基于CFD技术的橙汁巴氏高温灭菌及冷却工艺研究[J].食品与机械,2012,28(1):55-58,132. |
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| 作者姓名： | 袁训宏 谢晶 王金锋 |
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| 作者单位： | 上海海洋大学食品学院,上海,201306 |
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| 基金项目： | 上海市教育委员会重点学科建设项目(编号:J50704);上海海洋大学博士启动基金(编号:A-2400-10-0132) |
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| 摘 要： | 为了对橙汁灭菌及冷却工艺进行精确的研究,确保果汁品质的同时达到降低生产能耗、缩短生产时间的目的,在分析得到果汁中常见细菌灭杀温度及试验验证模型可靠性的基础上,对罐装橙汁高温灭菌及冷却工艺进行模拟计算。结果表明,在兼顾时间和能耗的原则下,最优灭菌工艺为95℃、1 020s,最优冷却工艺为10℃、720s。
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| 关 键 词： | 计算流体动力学(CFD) 橙汁 高温灭菌 冷却 |
Study on high temperature pasteurization and cooling process of orange juice based on CFD technology |
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| YUAN Xun-hong
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XIE Jing
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WANG Jin-feng.Study on high temperature pasteurization and cooling process of orange juice based on CFD technology[J].Food and Machinery,2012,28(1):55-58,132. |
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| Authors: | YUAN Xun-hong XIE Jing WANG Jin-feng |
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| Affiliation: | (College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China) |
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| Abstract: | CFD was used to simulate the heat sterilization and cooling process of canned orange juice accurately.However,before this simulation,the temperature to kill common bacteria in canned orange juice was analyzed and the reliability of the simulation was certificated with the experiments.In addition,the energy consumption and production time were reduced at the same time.The results showed that,under the principle of energy and time consumption,the optimal sterilization process conditions were as followed: sterilization temperature 95 ℃,sterilization time 1 020 s,and the optimal cooling process were: sterilization temperature 10 ℃,sterilization time 720 s. |
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| Keywords: | computational fluid dynamics(CFD) orange juice high temperature sterilization cooling |
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