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PERFORMANCE MODELS FOR CONTINUOUS DIELECTRIC PASTEURIZATION OF MILK
Author(s) -
MUDGETT RICHARD E.
Publication year - 1979
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1979.tb00240.x
Subject(s) - pasteurization , sterilization (economics) , heat exchanger , chemistry , organoleptic , thermal , thermal conductivity , thermodynamics , materials science , food science , composite material , physics , monetary economics , economics , foreign exchange market , foreign exchange
The steady‐state performance of a continuous parallel‐plate heat exchanger was generally predicted for nonfat milk solutions of measured conductivity by a model equation obtained from energy balance on the exchanger. Electrical properties of the milk were determined from the Hasted‐Debye models for aqueous ionic solutions. Heating characteristics of an experimental exchanger agreed closely with predicted values for various flow rates and voltage gradients at temperatures of interest in pasteurization of biological fluids. Such models could be employed in the development of electrical pasteurization or sterilization processes for a variety of food products. Electrical heating processes would reduce thermal denaturation of heat‐labile food constituents, as compared with conventional heating processes, due to rapid heat penetration, uniform heating and low surface temperatures and would give products of improved nutritional value and organoleptic quality. Theoretical considerations also suggest that higher thermal death rates would be obtained for vegetative microbial contaminants at process temperatures and holding times comparable to those of conventional heating processes.