Mathematical modeling and microbiological verification of ohmic heating of a solid–liquid mixture in a continuous flow ohmic heater system with electric field perpendicular to flow

Kamonpatana, Pitiya; Mohamed, Hussein M.H.; Shynkaryk, Mykola; Heskitt, Brian F.; Yousef, Ahmed E.; Sastry, Sudhir K.

doi:10.1016/j.jfoodeng.2013.04.005

Cited by 24 publications

(20 citation statements)

References 34 publications

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“…Based on our previously published information (in particular, Salengke and Sastry , ) the worst case corresponds to a particle with extreme difference between it and its immediate surroundings. This provides a basis for process evaluation for multicomponent mixtures, and is more complex than and distinct from the approach used in our previous work with a simple two‐component system (Kamonpatana and others ).…”

Section: Resultsmentioning

confidence: 99%

“…Our approach involves the use of conservative, yet reasonable assumptions in all cases. Details of worst‐case considerations have been presented by Kamonpatana and others () in relation to an electric field perpendicular to the flow, and will not be repeated here. In theory, the worst case involves a particle of properties widely differing from its immediate surroundings, in particular a completely nonconductive particle.…”

Section: Methodsmentioning

confidence: 99%

“…Tests were conducted at 118, 123, and 130 °C using custom‐fabricated aluminum tubes (11 mm internal diameter and 37.8 mm long), using a procedure modified from Rajan and others (). Procedures are as described by Kamonpatana and others () except that the heating times (recorded when the temperature reached the target temperature) were 0, 2, 4, and 8 min at 118 °C; 0, 20, 40, and 60 s at 123.0 °C; and 0, 5, 10, and 15 s at 130 °C.…”

Section: Methodsmentioning

confidence: 99%

“…A total of 300 inoculated particles were recovered and transferred into a sterilized stomacher bag (20 particles in each bag) for incubation. Details of processing and microbiological protocols are provided by Kamonpatana and others ().…”

Section: Methodsmentioning

confidence: 99%

“…We have recently reported on a study wherein modeling and verification were conducted for a product with a single‐particle type (water chestnut), within a heater wherein the electric field is perpendicular to the product flow (Kamonpatana and others ). However, little work exists on the modeling and verification protocols for liquids containing many different particle types, and systems with electric field parallel to product flow (Chen and others describe a sensitivity analysis but do not provide details of the validation protocol).…”

Section: Introductionmentioning

confidence: 99%

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Mathematical Modeling and Microbiological Verification of Ohmic Heating of a Multicomponent Mixture of Particles in a Continuous Flow Ohmic Heater System with Electric Field Parallel to Flow

Kamonpatana

Mohamed

Shynkaryk

et al. 2013

Journal of Food Science

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To accomplish continuous flow ohmic heating of a low-acid food product, sufficient heat treatment needs to be delivered to the slowest-heating particle at the outlet of the holding section. This research was aimed at developing mathematical models for sterilization of a multicomponent food in a pilot-scale ohmic heater with electric-field-oriented parallel to the flow and validating microbial inactivation by inoculated particle methods. The model involved 2 sets of simulations, one for determination of fluid temperatures, and a second for evaluating the worst-case scenario. A residence time distribution study was conducted using radio frequency identification methodology to determine the residence time of the fastest-moving particle from a sample of at least 300 particles. Thermal verification of the mathematical model showed good agreement between calculated and experimental fluid temperatures (P > 0.05) at heater and holding tube exits, with a maximum error of 0.6 °C. To achieve a specified target lethal effect at the cold spot of the slowest-heating particle, the length of holding tube required was predicted to be 22 m for a 139.6 °C process temperature with volumetric flow rate of 1.0 × 10(-4) m3/s and 0.05 m in diameter. To verify the model, a microbiological validation test was conducted using at least 299 chicken-alginate particles inoculated with Clostridium sporogenes spores per run. The inoculated pack study indicated the absence of viable microorganisms at the target treatment and its presence for a subtarget treatment, thereby verifying model predictions.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Mathematical Modeling and Microbiological Verification of Ohmic Heating of a Multicomponent Mixture of Particles in a Continuous Flow Ohmic Heater System with Electric Field Parallel to Flow

Kamonpatana

Mohamed

Shynkaryk

et al. 2013

Journal of Food Science

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Mathematical Modeling for Virtualization in Food Processing

2017

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The design strategy of a food process must be aimed to provide food safety while retaining optimal organoleptic and nutritional characteristics and, possibly, to optimize the energy consumption. As a matter of fact, it represents a challenge in food process engineering. In this framework, it is essential to determine the interactions among transport phenomena (mass, heat, and momentum) and any other relevant physics for further optimal design and for driving possible innovation. In other technological sectors (like automotive or aerospace industries), virtualization and mathematical modeling are standard methods used for optimal design, while in food process engineering the contribution of such tools has not been fully exploited. Since virtualization represents a new and sophisticated strategic tool to design and to innovate a process, the objective of this review was to introduce virtualization and mathematical modeling in the food processing industry. For this purpose, motivation and needs for virtualization in food processing were focused, mathematical modeling background and various approaches for modeling were introduced, and solution methods and required initial–boundary conditions with thermal-physical properties were outlined. Also complexity, computational cost, and model validation techniques were critically discussed. Virtualization and mathematical modeling dominate the major requirements to design, optimize, and innovate food processing with their vast opportunities and potentials and they will become a cornerstone of utmost importance to food engineering domain

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Packaging for Foods Processed by Ohmic Heating

Kamonpatana¹

2018

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Mathematical modeling and microbiological verification of ohmic heating of a solid–liquid mixture in a continuous flow ohmic heater system with electric field perpendicular to flow

Cited by 24 publications

References 34 publications

Mathematical Modeling and Microbiological Verification of Ohmic Heating of a Multicomponent Mixture of Particles in a Continuous Flow Ohmic Heater System with Electric Field Parallel to Flow

Mathematical Modeling and Microbiological Verification of Ohmic Heating of a Multicomponent Mixture of Particles in a Continuous Flow Ohmic Heater System with Electric Field Parallel to Flow

Mathematical Modeling for Virtualization in Food Processing

Packaging for Foods Processed by Ohmic Heating

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