Numerical simulation of sterilization processes for shear‐thinning food in Taylor–Couette flow system
Hayato Masuda , Robert Hubacz , Shimoyamada Makoto , Naoto Ohmura
AbstractThe performance of the Taylor‐Couette flow apparatus as a heat sterilizer is numerically investigated. The destruction of Clostridium botulinum and thiamine (vitamin B1) was selected as model reaction. When Taylor vortices were formed in the annular space, the heat transfer significantly enhanced as compared to the case without vortex flow. As a result, the equivalent lethality calculated from the temperature field increased, which is regarded as a quantum leap. Conversely, the improvement of heat transfer induced destruction of thiamine. These results suggest that there is a trade‐off relationship between the enhancement of heat transfer and the avoidance of thermal destruction of nutritional components. In conclusion, the Taylor‐Couette flow sterilizer has the potential for process intensification in heat sterilization processes.
|Journal series||Chemical Engineering and Technology, ISSN 0930-7516, (A 30 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||heat sterilizer, numerical simulation, shear-thinning fluid, process intensification, Taylor-Couette flow|
|ASJC Classification||; ;|
|Score|| = 30.0, 08-05-2019, ArticleFromJournal|
= 30.0, 29-03-2019, ArticleFromJournal
|Publication indicators||= 0; : 2016 = 0.872; : 2017 = 1.588 (2) - 2017=1.707 (5)|
|Uwagi||This research was financially supported by the Urakami Foundation for Food and Food Culture Promotion and JSPS KAKENHI Grant No. JP18H03853|
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