Numerical simulation of sterilization processes for shear‐thinning food in Taylor–Couette flow system

Hayato Masuda , Robert Hubacz , Shimoyamada Makoto , Naoto Ohmura

Abstract

The 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.
Author Hayato Masuda - Kobe University
Hayato Masuda,,
-
, Robert Hubacz (FCPE / DPKT)
Robert Hubacz,,
- Department of Process Kinetics and Thermodynamics
, Shimoyamada Makoto
Shimoyamada Makoto,,
-
, Naoto Ohmura - Kobe University
Naoto Ohmura,,
-
Journal seriesChemical Engineering and Technology, ISSN 0930-7516, (A 30 pkt)
Issue year2019
Vol42
No4
Pages859-866
Publication size in sheets0.5
Keywords in Englishheat sterilizer, numerical simulation, shear-thinning fluid, process intensification, Taylor-Couette flow
ASJC Classification2209 Industrial and Manufacturing Engineering; 1500 General Chemical Engineering; 1600 General Chemistry
DOIDOI:10.1002/ceat.201800600
URL https://onlinelibrary-1wiley-1com-1000095xq0069.eczyt.bg.pw.edu.pl/doi/epdf/10.1002/ceat.201800600
Languageen angielski
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Masuda H. (i in.) - Numerical simulation of...pdf 626.77 KB
Score (nominal)30
ScoreMinisterial score = 30.0, 08-05-2019, ArticleFromJournal
Ministerial score (2013-2016) = 30.0, 29-03-2019, ArticleFromJournal
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2016 = 0.872; WoS Impact Factor: 2017 = 1.588 (2) - 2017=1.707 (5)
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UwagiThis research was financially supported by the Urakami Foundation for Food and Food Culture Promotion and JSPS KAKENHI Grant No. JP18H03853
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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