Journal
FOOD SCIENCE & NUTRITION
Volume 8, Issue 1, Pages 648-658Publisher
WILEY
DOI: 10.1002/fsn3.1353
Keywords
cold point; E. coli O157:H71; numerical simulation; Ohmic heater; orange juice
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Funding
- Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries [710012-03-1-HD220]
- Korea Coast Guard
- Ministry of Agriculture, Food and Rural Affairs (MAFRA)
- Seoul National University
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The objective of this research was to precisely simulate the temperature distribution and inactivation of Escherichia coli O157:H7 by batch ohmic heating pasteurization of orange juice based on a time-dependent numerical model. A finite element method (FEM) embedded with pathogen inactivation codes using Java language simultaneously solved electric heating, k-epsilon turbulent flow, and heat transfer equations and dealt with natural heat losses through the walls and air as the boundary conditions. The simulated temperature distribution and populations of E. coli O157:H7 did not differ from the experimental data for every treatment time within a relative error of 6.0%. A cold point problem was observed in the bottom corner, which was more severe for large orange juice samples, leading to an increased treatment time in order to ensure a 5-log reduction of E. coli O157:H7.
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