Analysis and Simulation of Continuous Particulate Food Low-Pressure Superheated Steam Pasteurization
碩士 === 國立臺灣大學 === 生物產業機電工程學研究所 === 102 === Steam is widely applied in food process industry. In some researches, steam is mentioned to be the most efficient media of heating because of its high latent heat and surface convection coefficient. The taste and flavor of food products are very important p...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2014
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| Online Access: | http://ndltd.ncl.edu.tw/handle/64496977518414049182 |
| Summary: | 碩士 === 國立臺灣大學 === 生物產業機電工程學研究所 === 102 === Steam is widely applied in food process industry. In some researches, steam is mentioned to be the most efficient media of heating because of its high latent heat and surface convection coefficient. The taste and flavor of food products are very important parts in our diet, but high temperature or prolong heating might damage food quality and flavor. Low-pressure saturated or superheated steam under low pressure can provide heating temperature below 100 &;ordm;C thus prevent food from losing its taste or flavor. The main objective of the study is to modeling heat and mass diffusion in particulate food under continuous low pressure pasteurization and device a simulator for validation. The steam pasteurization is similar to steam drying, so the model is modified based on steam drying kinetics. The mathematical model of low-pressure steam pasteurization in spherical food is a coupled model of heat and mass transfer adapted from to our previous model on porous food. Mathematical simulation was established by using commercial FEM software (COMSOL Multiphysics) and spherical particles were steam heated in the simulator for temperature history validation. The results show the possibility of establishing a small scale reactor to simulate plug flow reactor.
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