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基于CFD技术的橙汁高温短时灭菌后冷却工艺优化 被引量：2

CFD-Based Optimization of Cooling Process for Orange Juice Subjected to High-Temperature Short-Time Sterilization
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摘要 利用FLUENT软件对橙汁高温短时灭菌后的冷却工艺进行模拟。针对果汁在120℃高温灭菌工艺后中心最低温度达到80℃时进行冷却计算,得出了不同温度时冷却的最理想时间条件:20℃(293K),14min;15℃(288K),13min;10℃(283K),13min;5℃(278K),12min;0℃(273K),12min。同时根据逆卡诺循环,计算了各种理想冷却工艺的能耗,能耗最优的冷却工艺为20℃(293K)、14min。 A simulated cooling process for orange juice subjected to high-temperature short-time（HTST） sterilization was established with FLUENT software.The optimum cooling conditions for reducing the central temperature of HTST sterilized milk to a minimum of 80 ℃ were calculated as follows： 20 ℃（293 K） for 14 minutes,15 ℃（288 K） for 13 minutes,10 ℃（283 K） for 13minutes,5℃（278 K） for 12 minutes and 0 ℃（273 K） for 12 minutes.Based on Carnot efficiency from the reversed Carnot cycle,energy consumption in these different cooling processes was calculated to identify 20 ℃（293 K） for 12 minutes as the best choice.
作者 谢晶 汤毅 王金锋 张利平 顾超恒 张政
机构地区 上海海洋大学食品学院
出处 《食品科学》 EI CAS CSCD 北大核心 2013年第10期77-81,共5页 Food Science
基金 上海市优秀青年基金项目(ssc09010) 上海市科委工程中心建设项目(11DZ2280300) 上海市教育委员会重点学科建设项目(J50704)
关键词 果汁 高温短时灭菌 冷却 CFD orange juice high-temperature short-time（HTST） sterilization cooling computational fluid dynamics（CFD）
分类号 TS255.44 [轻工技术与工程—农产品加工及贮藏工程]
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参考文献21

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二级参考文献40

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共引文献42

同被引文献20

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二级引证文献3

食品科学
2013年 第10期

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