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Title
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CFD analysis of heat transfer and microbial lethality during pasteurization of intact eggs
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Author
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Abstract
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| Egg derived products are widely pasteurised in order to kill eggborne illness related salmonellae, but consumers still prefer intact eggs because of their benefits as an ingredient. For this reason, there is a growing interest in pasteurisation of intact eggs. The design of egg pasteurisation processes should be controlled in order to guarantee product safety and to optimise product properties. Assessment can be based on combining (1) analysis of the heat transfer within the product and (2) kinetic thermal inactivation models for the particular target microorganism. Inactivation models for Salmonella enteritidis (SE) have been thoroughly studied and validated in the literature, but there is still a need for models that allow predicting the temperature in the slowest heating zone of the product, while assessing temperature and quality in the whole product. The global objective of the present research was to provide a theoretical basis for operators aiming at pasteurising intact eggs. The approach was based on a combination of a CFD analysis for transient conductive and convective heat transfer, and a generally used kinetic inactivation model for the target microorganism SE. |
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Language
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English
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Source (journal)
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Acta horticulturae / International Society for Horticultural Science. - 's Gravenhage
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Source (book)
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3th International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food Chain; MODEL-IT
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Publication
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's Gravenhage
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2005
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ISSN
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0567-7572
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DOI
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10.17660/ACTAHORTIC.2005.674.24
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Volume/pages
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674
(2005)
, p. 213-219
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Full text (Publisher's DOI)
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Full text (publisher's version - intranet only)
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