Busca avançada
Ano de início
Entree
(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Evaluation and modeling of a microwave-assisted unit for continuous flow pasteurization of liquid foods: Residence time distribution, time-temperature history, and integrated lethality

Texto completo
Autor(es):
Siguemoto, Erica Sayuri [1] ; Pires, Marcos Neves [1] ; Funcia, Eduardo dos Santos [1] ; Wilhelms Gut, Jorge Andrey [1, 2]
Número total de Autores: 4
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
Número total de Afiliações: 2
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: 15/20113-0 - Estudo do processamento contínuo de suco de maçã usando tecnologia de micro-ondas focalizadas
Beneficiário:Marcos Neves Pires
Linha de fomento: Bolsas no Brasil - Iniciação Científica
Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
Beneficiário:Bernadette Dora Gombossy de Melo Franco
Linha de fomento: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
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
Linha de fomento: Bolsas no Brasil - Doutorado
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
Linha de fomento: Bolsas no Brasil - Mestrado
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
Linha de fomento: Bolsas no Brasil - Doutorado Direto