Autor(es)

Siguemoto, Erica Sayuri ^[1] ; Pires, Marcos Neves ^[1] ; Funcia, Eduardo dos Santos ^[1] ; Wilhelms Gut, Jorge Andrey ^{[1, 2]}

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Escola Politecn, Dept Chem Engn, BR-05508010 Sao Paulo, SP - Brazil

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

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF FOOD PROCESS ENGINEERING; v. 41, n. 8 DEC 2018.
• Citações Web of Science: 1

Resumo

Focused microwave heaters have potential to replace heat exchangers in continuous flow pasteurization of liquid foods. The objective of this work was to evaluate a pilot scale unit used for microwave assisted pasteurization of low viscosity liquid foods in order to model the heat transfer and residence time distribution (RTD) to, subsequently, predict the average time-temperature history and estimate the level of heat treatment of the process and contributions from each step. RTD data using water showed that it was possible to assume plug-flow (negligible axial dispersion). Heat transfer experiments using water provided heat transfer coefficients as functions of Reynolds number and microwave power absorption. Mathematical modeling was used to determine the temperature distribution along the product path, and results were validated. Integrated lethality calculated from the time-temperature histories (pasteurization at 70 degrees C) revealed the contribution of each process step. Results showed that focused microwave heating provided the necessary temperature increase in a very short time, with a lethality contribution of only 0.7% as compared to 59-68% when using only the conventional heat exchanger. The methods described can be useful for the evaluation of other continuous flow pasteurization units processing low viscosity liquid foods. Practical applicationsThe mathematical modeling approach and experimental methods presented herein can be used for the analysis of continuous flow pasteurization systems based on tubular heat exchangers and with low axial dispersion (plug flow), providing temperature and lethality distribution along the product path, showing the contribution from each section on inactivation. Specifically for the equipment used in the experiments, the obtained heat transfer and resident time distribution parameters will be useful to study the processing of low viscosity foods such as fruit juices and nectars on ongoing works from the group. (AU)

• Processo FAPESP: 16/24265-1 - Estudo e modelagem da inativação enzimática no processamento de água de coco verde e suco de laranja por aquecimento ôhmico e dielétrico
• Beneficiário: Eduardo dos Santos Funcia
• Modalidade de apoio: Bolsas no Brasil - Doutorado Direto
• Processo FAPESP: 14/06026-4 - Estudo do tratamento térmico contínuo do suco de maçã não clarificado usando tecnologia de micro-ondas
• Beneficiário: Érica Sayuri Siguemoto
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 15/20113-0 - Estudo do processamento contínuo de suco de maçã usando tecnologia de micro-ondas focalizadas
• Beneficiário: Marcos Neves Pires
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica
• Processo FAPESP: 14/25179-6 - Estudo da inativação enzimática no processamento da água de coco verde por tecnologia de micro-ondas focalizadas
• Beneficiário: Eduardo dos Santos Funcia
• Modalidade de apoio: Bolsas no Brasil - Mestrado
• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs