A 3D-CFD-heat-transfer-based model for the microbial inactivation of pasteurized food products. (June 2019) - Albuquerque, Clarissa Detomi de
Abstract: 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. Highlights: A pasteurization process was investigated under dynamic conditions from 1 to 13 °C/min. A 3D-CFD-heat transfer-based model was coupled with microbial inactivation kinetics. Inactivation kinetic parameters were found independent on the applied heating rate. The model can insure food safety while limiting overtreatment at surface.