Simulation and optimization of the thermal sterilization process of puree cans using the production of chestnut puree as an example

Frontiers in Microbiology

Microbiology

Jinqing Wu¹  Liqing Huang²  Wencheng Wang²  Jinfeng Huang²  Jiali Zheng²  Yibin Lu²  Zhiliang Wu²  Xiaoyan Peng² 

[1] Fujian Zishan Group Co., Ltd., Zhangzhou, Fujian Province, China;Zhangzhou Institute of Technology, Zhangzhou, Fujian Province, China;Zhangzhou Food Industry Research Institute, Zhangzhou, Fujian Province, China;

关键词: thermal sterilization;    F;    COMSOL;    numerical simulation;    model;   

DOI  :  10.3389/fmicb.2023.1135700

 received in 2023-01-06, accepted in 2023-03-10,  发布年份 2023

来源: Frontiers

【 摘 要 】

In the production process of puree cans such as chestnuts cans, it is easy to browning due to excessive heating, which causes a lot of waste every year. The heat and mass transfer model of Chinese Chestnut Puree was established through the finite element method. The model simulated the change process of the temperature field, heat flow velocity field and F value during the production of Chinese Chestnut Puree. After comparing and confirming the effectiveness of the model through the thermal penetration test, the model was used to adjust and optimize the production process. For #9121 cans, the two-stage sterilization method was adopted. Through the sterilization method at 10–65–48-14/118–110°C, a sterilization effect equivalent to that of the original process at 10–86-24/121°C was achieved, the browning problem of the product was alleviated, and the product quality was improved. This practice can also provide a reference for canning enterprises to adjust their production processes in the future.

【 授权许可】

Unknown   
Copyright © 2023 Wang, Wu, Zheng, Wu, Huang, Lu, Peng and Huang.