基于CFD技术的橙汁巴氏高温灭菌及冷却工艺研究

Study on high temperature pasteurization and cooling process of orange juice based on CFD technology

为了对橙汁灭菌及冷却工艺进行精确的研究,确保果汁品质的同时达到降低生产能耗、缩短生产时间的目的,在分析得到果汁中常见细菌灭杀温度及试验验证模型可靠性的基础上,对罐装橙汁高温灭菌及冷却工艺进行模拟计算。结果表明,在兼顾时间和能耗的原则下,最优灭菌工艺为95℃、1 020s,最优冷却工艺为10℃、720s。

CFD was used to simulate the heat sterilization and cooling process of canned orange juice accurately.However,before this simulation,the temperature to kill common bacteria in canned orange juice was analyzed and the reliability of the simulation was certificated with the experiments.In addition,the energy consumption and production time were reduced at the same time.The results showed that,under the principle of energy and time consumption,the optimal sterilization process conditions were as followed： sterilization temperature 95 ℃,sterilization time 1 020 s,and the optimal cooling process were： sterilization temperature 10 ℃,sterilization time 720 s.