Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization

Author(s)

Oishi, Tamires K. ^[1] ; Gut, Jorge A. W. ^{[1, 2]}

Affiliation

^[1] Univ Sao Paulo, Dept Chem Engn, Escola Politecn, BR-05424970 Sao Paulo - Brazil

^[2] Univ Sao Paulo, Food Res Ctr, FoRC, Sao Paulo - Brazil

• Document type: Journal article
• Source: INTERNATIONAL JOURNAL OF FOOD ENGINEERING; v. 17, n. 9, p. 737-745, SEP 2021.
• Web of Science Citations: 0

Abstract

Continuous pasteurization of liquid foods has to provide the desired lethality level to guarantee food safety with minimum degradation of quality attributes (sensorial and nutritional characteristics) and high energy efficiency. To optimize quality and cost, a thermal process should be modeled considering flow, heat transfer and mass dispersion principles; however, flow through helical tubes and microwave heating require a complex 3D multiphysics approach. Herein a simplified 2D approach is presented to model a hybrid pasteurization unit with conventional and microwave heating under laminar flow to predict axial and radial distributions of temperature and residual activity of a microorganism or enzyme. A study case of 20 degrees Brix mango puree (power law fluid) processing is used to test the model based on an existing pilot plant unit. Results were useful to compare conventional and microwave heating regarding the process sterilization value and model can be used for process analysis, design and optimization. (AU)

• FAPESP's process: 13/07914-8 - FoRC - Food Research Center
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC