Using chaotic advection to enhance the continuous heat-hold-cool sterilisation process

Shuai Tian, Mostafa Barigou

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)
200 Downloads (Pure)

Abstract

In a conventional continuous sterilisation process, the food product flows steadily through a heat-hold-cool system, but viscous flow poses a serious challenge as heat transfer is controlled by thermal conduction which leads to a wide radial temperature distribution and slow heating of the core region of the flow. We use a validated Computational Fluid Dynamics (CFD) model to show that the superimposition of transverse mechanical oscillations on the heat-hold-cool sterilisation process of a viscous single-phase Newtonian fluid, creates a strong oscillatory-perturbed or chaotic advection flow which leads to significant improvements in thermal processing uniformity and product quality compared with a conventional process with or without an inline static mixer fitted. Chaotic advection flow produces processing conditions which are more in line with the high temperature for short time (HTST) assumption. Results show that the vibrated process leads to faster nearly-uniform heating and cooling, thus, achieving much higher levels of sterility and product quality in a much shorter process.
Original languageEnglish
Pages (from-to)352-366
JournalInnovative Food Science and Emerging Technologies
Volume34
Early online date18 Mar 2016
DOIs
Publication statusPublished - Apr 2016

Keywords

  • CFD
  • Chaotic advection
  • Continuous sterilisation
  • Food quality
  • Food sterility
  • Vibration
  • Viscous flow

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