مدلسازی پاستوریزاسیون درون پوسته تخم مرغ با روش دینامیک سیالات محاسباتی

نویسنده
محسن دلوی اصفهان
استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه جهرم، جهرم، ایران. تلفن 07154344445
10.22034/FSCT.19.127.305
چکیده
آلودگی تخم مرغ به سالمونلا انتریتیدیس یکی از مهم ترین علل گاستروانتریت ناشی از غذا در سراسر جهان است و روش رایجی که می‌توان برای غیرفعال‌سازی این باکتری استفاده کرد، پاستوریزاسیون است. در این مطالعه، پاستوریزاسیون نمونه تخم مرغ با استفاده از شیوه CFD به صورت ریاضی مدل‌سازی شد. نتایج با داده‌های تجربی مقایسه شد و مشخص شد که این مدل می‌تواند دمای تخم‌مرغ را در حین پاستوریزه کردن به طور منطقی پیش‌بینی کند (R2>0.98). این مدل نشان داد که به منظور پیش‌بینی تغییرات دمایی کندترین ناحیه گرمایش (SHZ) با دقت بالاتر، لازم است که تأثیر جریان‌های همرفت طبیعی ناشی از دیواره‌های داغ پوسته تخم مرغ در فرآیند پاستوریزه سازی در نظر گرفته شود. نتایج نشان داد که SHZ در طول پاستوریزاسیون به حرکت خود ادامه می‌دهد و در نهایت، بعد از 300 ثانیه گرمایش در ناحیه‌ای که حدود 25 % ارتفاع تخم مرغ از پایین است، باقی می‌ماند. این نتایج همچنین نشان می‌دهد که زمان لازم برای کاهش 5D جمعیت سالمونلا انتریتیدیس در نقطه سرد تخم مرغ تقریباً 28 دقیقه است. این مدل می‌تواند به عنوان یک ابزار مهم در درک بهتر فرایند پاستوریزاسیون، انتخاب بهترین پارامترهای فرآیند و تسهیل بهینه سازی فرآیند پاستوریزاسیون تخم مرغ به سمت اجرای صنعتی باشد.
کلیدواژه‌ها
دینامیک سیالات محاسباتی
تخم مرغ
پاستوریزاسیون

موضوعات

عنوان مقاله English

Modeling In-Shell Pasteurization of egg by computational fluid dynamics (CFD) technique

نویسنده English

mohsen Dalvi-Isfahan
Assistant professor, Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Iran.
چکیده English

Egg contamination by Salmonella enteritidis is one of the most important causes of foodborne gastroenteritis throughout the world and the common method which can be used to inactivate this bacteria is pasteurization. In this study, the pasteurization of intact egg was mathematically modelled using a CFD technique. The results were compared with experimental data and it was found that the model could reasonably forecast the temperature of egg during pasteurization (R2>0.98). The model showed that in order to predict the temperature variation of the slowest heating zone (SHZ) with higher accuracy, it is necessary to to incorporate the influence of natural convection currents induced by the hot eggshell walls in the pasteurization process. Results indicated that the SHZ keeps moving during pasteurization and eventually stays in a region that is about 25% of the egg height from the bottom after 300 s of heating. These results also show that the time required to reduce the Salmonella enteritidis population in cold point of eggs to 5D is approximately 28 minutes. This model could serve as an important tool in better understanding of the pasteurization process, choosing the best process parameters and facilitate process optimization of intact egg pasteurization towards industrial implementation

کلیدواژه‌ها English

Computational fluid dynamic
Egg
Pasteurization
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