Universiti Teknologi Malaysia Institutional Repository

Treatment chamber with turbulent flow for liquid food pasteurization

Arshad, R. N. and Buntat, Z. and Dastgheib, A. M. and Ahmad, M. H. and Babar, K. U. (2019) Treatment chamber with turbulent flow for liquid food pasteurization. International Journal of Recent Technology and Engineering, 7 (6). pp. 1009-1013. ISSN 2277-3878

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Abstract

The pulsed electric field (PEF) is a suitable technological option for pasteurization but the laminar flow inside the treatment chamber is a reason for treatment inhomogeneity in most of the treatment chambers. This work was performed to measure the efficiency of PEF treatment of the liquid food by using the helical sterilization chamber. The helical shape shows significant advantages during the flow of fruit juices by disrupting the laminar flow inside the treatment zone. Thus, it provides a uniform electric field to the whole treated sample with little temperature rise and longer exposure time. The effectiveness of the chamber was determined experimentally and simulated using COMSOL Multiphysics. Three different lengths of the chamber at 30 kV/cm were used to sterilize the liquid samples of pineapple, mango, and coconut milk. The treated samples were assessed by monitoring the chemical changes and log reduction. Helical chamber length of 30 cm exhibited inactivation effects of 7.5, 5.7, and 5.55-CFU/mL for the treated samples of mango, pineapple, and coconut milk, respectively. This study provides new insight into industrial set up with multiple helical chambers in a continuous flow.

Item Type:Article
Uncontrolled Keywords:pulse electric field, shelf life, sterilization chamber
Subjects:T Technology > TP Chemical technology
Divisions:Chemical and Energy Engineering
ID Code:90624
Deposited By: Narimah Nawil
Deposited On:29 Apr 2021 23:28
Last Modified:29 Apr 2021 23:28

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