Artículo
Comparative Study between Conventional and Microwave-assisted Pasteurization of Packaged Milk by Finite Element Modeling
Lespinard, Alejandro Rafael
; Arballo, Javier Ramiro
; Badin, Emiliano Emanuel
; Mascheroni, Rodolfo Horacio
![Icon](/themes/CONICETDigital/images/conicet.png)
![Icon](/themes/CONICETDigital/images/conicet.png)
![Icon](/themes/CONICETDigital/images/conicet.png)
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Fecha de publicación:
10/2019
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
Journal of Food Processing and Preservation
ISSN:
0145-8892
e-ISSN:
1745-4549
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
In this study a comprehensive computer simulation model was developed to evaluate and compare temperature distribution, flow pattern, slowest heating zone (SHZ) location and processing time in pre-packaged milk duringmicrowave-assisted pasteurization (MWP) and conventional pasteurization (CNP). Temperatures predicted by simulations were successfully validated against experimental data. C-value, color and thiamine kinetics coupled totemperatures predicted by simulation model were used to assess the impact of the process on product quality. Considering an equivalent microbial safety between both processes, MWP achieves a more uniform heating and,consequently, reductions of 28.6% in processing time and 14.8% in overall quality losses. Color changes were 35.5 and 37.0% for MWP and CNP, respectively; while thiamine losses were lower than 1% in both cases.Additionally, container orientation was evaluated for MWP, showing that horizontal orientation provided better temperature distribution and reduced quality losses.
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Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Lespinard, Alejandro Rafael; Arballo, Javier Ramiro; Badin, Emiliano Emanuel; Mascheroni, Rodolfo Horacio; Comparative Study between Conventional and Microwave-assisted Pasteurization of Packaged Milk by Finite Element Modeling; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 43; 11; 10-2019; 1-14
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