Computer Aided Simulation of Varying Viscosities in Orange Juice Pasteurization
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This project presents a FIDAP simulation for determining the effect of viscosity on the process time required to pasteurize orange juice of varying Brix* . Destruction of C. Botulinum and Ascorbic Acid (Vitamin C) were also modeled.
Process time was found to be positively associated with viscosity, up to 30* Brix. There was a high retention of Ascorbic Acid for all concentrations. The highest retention was found with the 10Brix juice. The highest bacterial destruction of approximately 0.5 log reduction was attained for an axis temperature of 73C with the 35* Brix juice. Because FDA requirements specify a 5 log reduction, a holding tube needs to be added.
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1999-01-10T20:21:43Z
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