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A 3D-CFD-heat-transfer-based model for the microbial inactivation of pasteurized food products
- Albuquerque, Clarissa Detomi de, Curet, Sébastien, Boillereaux, Lionel
- Innovative food science & emerging technologies 2019 v.54 pp. 172-181
- Escherichia coli K12, finite element analysis, food safety, ground beef, heat transfer, models, pasteurization
- This study coupled a 3D-CFD and heat transfer finite elements model with the microbial inactivation approach proposed by Geeraerd, Herremans, and Van Impe (2000). The CFD-heat transfer model was developed using thermophysical properties for both heating fluid (water) and the processed sample (ground beef). The kinetic microbial parameters were estimated using experimental data from the inactivation of Escherichia coli K12 in a packaged sample. The proposed inactivation model was tested under more severe dynamic conditions than usual (heating rates from 1 to 13 °C/min). The inactivation kinetic parameters were found independent of the heating rate applied. In addition, the results revealed that the Geeraerd et al. (2000) model without a shoulder is sufficient to fit the experimental data. Such a model could be beneficial in simulating microbial inactivation for food products, thus ensuring food safety by limiting, as far as possible, overtreatment.