基于计算流体力学技术的橙汁高温灭菌模型优化  

Optimization of High-temperature Sterilization of Orange Juice Based on Computational Fluid Dynamics(CFD)

作　　者：顾超恒[1] 陶乐仁[1] 王金锋[2] 陈娟娟[1] 崔振科 

机构地区：[1]上海理工大学制冷与低温研究所,上海200093 [2]上海海洋大学食品学院,上海201306

出　　处：《食品研究与开发》2015年第13期66-69,共4页Food Research and Development

摘　　要：通过7组实验,采集了在恒温水（油）浴中加热模型罐时,模型罐内橙汁温度随时间的变化。通过数值传热方法进行模拟计算,将实验数据与模拟数据进行比较,验证模拟计算的可靠性与合理性。为了减少实际温度变化与模拟温度变化的误差,拟合出一条公式,通过UDF编程导入Fluent,完善Fluent中的模型,以适应罐装橙汁加热灭菌。在误差要求小于9.5%的情况下,橙汁加热灭菌在80℃~120℃之间,都可使使用本模型进行模拟计算。In this study, seven groups of experiments are used to collect in constant temperature water （oil） in the heating bath tank model, the model juice tank temperature changes with time. To simulation by numerical heat transfer, the experimental data are compared with the simulated data to verify the reliability and rationality. In order to reduce the actual temperature error with simulation＇s temperature, fit out a formula, import fluent by UDF programming and make Fluent＇s model perfect to adapt to heat-sterilized canned orange juice. In the case of the error less than 9.5%, the model can be used in the orange heat sterilization at between 80℃-120℃.

关 键 词：果汁 灭菌工艺 流体动力学(CFD) 相似理论 热灭菌 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]