CONTINUOUS PASTEURIZATION OF EGG YOLK: THERMOPHYSICAL PROPERTIES AND PROCESS SIMULATION

Journal of Food Process Engineering - Tập 28 Số 2 - Trang 181-203 - 2005
Jorge Andrey Wilhelms Gut1, José M. Pinto2,3, Ana Lúcia Gabas4, Javier Telis‐Romero5
1Department of Chemical Engineering, University of Sao Paulo, Sao Paulo SP 05508-900, Brazil
2Department of Chemical Engineering, University of São Paulo, São Paulo SP 05508-900, Brazil
3Othmer Department of Chemical and Biological Sciences and Engineering Polytechnic University Brooklyn, NY 11201
4Department of Food Engineering, University of São Paulo, Pirassununga SP 13635-900, Brazil.
5Department of Food Engineering and Technology Universidade Estadual Paulista São José do Rio Preto, SP, 15054-000 Brazil

Tóm tắt

ABSTRACT This article presents empirical correlations to predict the density, specific heat, thermal conductivity and rheological power–law parameters of liquid egg yolk over a temperature range compatible with its industrial thermal processing (0–61C). Moreover, a mathematical model for a pasteurizer that takes into account the spatial variation of the overall heat transfer coefficient throughout the plate heat exchanger is presented, as are two of its simplified forms. The obtained correlations of thermophysical properties are applied for the simulation of the egg yolk pasteurization, and the obtained temperature profiles are used for evaluating the extent of thermal inactivation. A detailed simulation example shows that there is a considerable deviation between the designed level of heat treatment and that this is predicted through process simulation. It is shown that a reliable mathematical model, combined with specialized thermophysical property correlations, provide a more accurate design of the pasteurization equipment that ensures effective inactivation, while preserving nutritional and sensorial characteristics.

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Journal of Food Process Engineering

Tập 28 Số 2

181-203

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