محاسبه عددی اندیس F و L سیال خوراکی غیرنیوتنی طی استرلیزاسیون بر حسب هندسه قوطی

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 4، دوره 14، شماره 6 - شماره پیاپی 54، بهمن و اسفند 1397، صفحه 113-125   

نوع مقاله: مقاله پژوهشی لاتین

شناسه دیجیتال (DOI): 10.22067/ifstrj.v0i0.71219

نویسنده

آزاده رنجبر ندامانی^*

شرکت صنعت پویای ترنج، نوشهر، مازندران.

چکیده

مقدار درجه انتقال حرارت در ناحیه سرد دیسپرسیون نشاسته 5/3 % طی استرلیزاسیون در قوطی دارای 10% سرفضا شبیه سازی شد. از نرم‌افزار محاسبات عددی COMSOL ورژن 1/4 استفاده شد و معادلات مربوط به انرژی، جابه‌جایی، و پایستگی با استفاده از روش حجم محدود حل شدند. اثر هندسه قوطی (استوانه با ابعاد 10× 6/6 × 10 سانتی‌متر و مخروط با ارتفاع 10 سانتی‌متر و قطر 5 سانتی‌متر به شکل عمودی رو به بالا و رو به پایین) بر پارامتر نفوذ حرارتی (j) و کشندگی میکروبی (L) در ناحیه سرد بررسی شد. درجه حرارت ناحیه سرد توسط یک ترموکوپل پایش و با نتایج پیش‌بینی شده نرم‌افزار مقایسه شد. مشخص شد که قوطی مخروطی شکل سریعترین انتقال حرارت طی استرلیزاسیون را داراست. همچنین هندسه قوطی اثر معنی‌داری بر شکل، موقعیت، دمای نهایی، پارامتر j، L و F ناحیه سرد دارد.

کلیدواژه‌ها

کشندگی میکروبی؛ دیسپرسیون نشاسته؛ استریلیزاسیون؛ هندسه قوطی؛ پارامتر نفوذ حرارتی

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