Continuous high-temperature/short-time sterilization of liquid foods with steam-injection heating

✍ Scribed by S.H. Lin

• Publisher: Elsevier Science
• Year: 1976
• Tongue: English
• Weight: 550 KB
• Volume: 31
• Category: Article
• ISSN: 0009-2509
• DOI: 10.1016/0009-2509(76)85011-7

✦ Synopsis

The continuous high-temperature/short-time sterilization of liquid foods is investigated. A steaminjection, which is frequently used in industrial sterilization processes, is considered. The non-Newtonian power-law model is employed to characterize the liquid food flow and an energy balance to calculate the temperature distribution in the cooling section. Well-established kinetics is adopted to model the microorganism (Cl. botulin@ destruction and nutrient (vitamin B,J denaturation. The total length of sterilizer is determined for different sterility requirements, process temperatures and pseudoplastic indices.