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ISSN Online: 2377-424X

ISBN Print: 0-85295-345-3

International Heat Transfer Conference 10
August, 14-18, 1994, Brighton, UK

THE ANALYSIS OF ASEPTIC FOOD PROCESSING USING N-COMPONENT DRIFT-FLUX TECHNIQUES

Get access (open in a dialog) DOI: 10.1615/IHTC10.230
pages 327-332

Аннотация

Industrial food processing is the primary means of transferring food from the producer to the consumer in industrialized countries. The process of distributing and selling processed food may require months of stability of the food product. Bacterial contamination is normally suppressed by chemical additives, thermal treatment of the product and/or storing the product at low temperatures. The law requires that sterilized product contains less than a certain number density of a target microorganism, for example C. botulinum spores in low acid foods. The spore lethality curve normally follows a first order decay, where the exponent depends mainly on temperature. Therefore each part of the food product has to be held at a given temperature for a specified time period. While this is easy to fulfill in batch processes, it is more difficult to prove in continuous aseptic food processing, where sterilization takes place during flow through a heated conduit. This paper presents the theoretical basis for predicting the needed length of a continuous flow food sterilizer when the flow rate, physical properties and the required holding time are given. We begin with the use of generalized drift-flux techniques for the prediction of particle/fluid slip.