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基于CFD技术的橙汁超高温瞬时灭菌后冷却工艺优化

Cooling process after UHT orange juice destination optimization based on CFD
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摘要 果汁热灭菌后需要进行冷却处理,在实际生产中冷却也经常因为过度而导致能源的浪费。本文分析了橙汁包装的耐热温度,利用FLUENT软件对橙汁超高温瞬时灭菌后的冷却工艺进行了模拟。针对热灭菌135℃,13s后果汁中心温度到达80℃时进行冷却,得出了不同温度时冷却的最理想时间条件:20℃(293K),9s;15℃(288K),8s;10℃(283K),8s;5℃(278K),7s;0℃(273K),7s。同时根据逆卡诺循环,计算了各种理想冷却工艺的能耗,根据能耗计算,得出了最优的冷却工艺为20℃(293K),9s。 Cooling process after the juice thermal sterilization.By now,there has not been the exact cooling process.Excess cooling is the usual style to obtain the qualified juice.After the heat-resistant temperature of the juice package was analyzed,and based on this,orange juice cooling numerical experiment after UHT sterilization numerical experiment was carried out using FLUENT software.The optimization cooling process was obtained：（20℃（293K）,9s）,（15℃（288K）,8s）,（10℃（283K）,8s）,（5℃（278K）,7s） and（0℃（273K）,7s）.Using Carnot efficiency in Reverse Carnot cycle,the energy consumption in different cooling process was calculated,and the optimized process was：20℃（293K）,9s.
作者 谢晶 汤毅 王金锋 张利平 顾超恒
机构地区 上海海洋大学食品学院
出处 《食品工业科技》 CAS CSCD 北大核心 2012年第18期295-297,301,共4页 Science and Technology of Food Industry
基金 上海市优秀青年基金(ssc09010) 上海市科委工程中心建设(11DZ2280300) 上海市教育委员会重点学科建设项目(J50704)
关键词 橙汁 超高温瞬时灭菌 冷却 CFD orange juice ultra high temperature short time sterilization cooling CFD
分类号 TS255.44 [轻工技术与工程—农产品加工及贮藏工程]
作者简介 谢晶（1968-），女，博士，教授，研究方向：食品冷冻冷藏，食品安全。 通讯联系人
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参考文献14

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二级参考文献21

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共引文献6

食品工业科技
2012年 第18期

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