基于计算流体动力学技术的橙汁高温短时灭菌工艺优化  

Optimization of HTST Sterilization Processing for Orange Juice Based on CFD

作　　者：王金锋[1] 汤毅[1] 谢晶[1] 袁训宏[1] 肖虹[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品科学》2010年第22期115-118,共4页Food Science

基　　金：上海高校选拔培养优秀青年教师科研专项(ssc09010);上海市教育委员会重点学科建设项目(J50704)

摘　　要：为对果汁高温短时灭菌工艺进行精确研究,在确保果汁品质时降低生产中的能耗,对罐装橙汁的超高温短时灭菌进行计算,分析果汁中常见的细菌,得出灭菌所需的最低温度,在此基础上,利用计算流体动力学(CFD)技术对橙汁的高温短时灭菌方式进行模拟实验,探讨不同温度条件下的灭菌最理想时间条件。结果表明:120℃(393K)、12min,125℃(398K)、11min,130℃(403K)、8min,135℃(408K)、7min为最理想时间条件;同时根据卡诺循环,计算高温短时灭菌的能耗,得到单位质量橙汁灭菌的机械耗功率分别为127、150、217、263W。根据能耗最低的原则可以得到计算的灭菌温度范围中,最优灭菌工艺为120℃(393K)、12min。In order to explore the accurate sterilization processing with reduced energy, orange juice in bottle was used as the material to subject high temperature-short time （HTST） sterilization for analyzing the lowest sterilization temperature on common bacteria. Computational fluid dynamics （CFD） technology was used to design the mimic experiments of HTST sterilization for orange juice to explore the optimal sterilization time under different temperatures. Results indicated that the optimal sterilization time was 12 min at 120 ℃, 11 min at 125 ℃, 8 min at 130 ℃ or 7 min at 135 ℃. Meanwhile, the energy consumption in above-mentioned four conditions were 127, 150, 217 or 263 W according to the calculation of Carnot cycle. Based on the lowest energy consumption principle, the optimal sterilization processing was 12 min at 120 ℃.

关 键 词：果汁 高温短时灭菌 热灭菌 计算流体动力学(CFD) 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]