Food sterilization by electrical heating: Sensitivity to process parameters

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Abstract

The design of efficient continuous sterilization equipment for flowing solid-liquid food mixtures requires that temperature and velocity distributions within the fluid are known. In electrical (ohmic) heating, electric current is passed through a two-sterilize it. This allows rapid sterilization of solid-liquid mixtures which minimizes quality loss. A computational process model simulates the effect of realistic physical property changes. The effect of variations in physical properties can have a significant effect on the temperature of the product and thus on its sterility. Realistic designs will have to cope with temperature differences between phases. Experimental data for velocities in a food flow have been incorporated into an enthalpy balance model for heat transfer in solid-liquid mixtures. The effect of inlet temperature on the length of hold tube required to give the necessary process sterility calculated shows the variation in output conditions that might results in real systems.

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