MULTIPHYSICS NUMERICAL SIMULATIONOF ORANGE JUICE POUCH THERMAL TREATMENT

Saif T. Manji

Abstract: Thermal treatment of fresh juice is vital to neutralize harmful bacteria that would pose threat to human health. This work is dedicated to simulate the thermal inactivation of Salmonella enteritidis and e coli and its impact on the degradation of four nutrition compounds: ß-carotene, ß-cryptozanthin, zeinoxanthin, and ascorbic acid that give fresh fruit juice its benefits. The simulation is conducted in a multiphysics environment that accounts for the fluid motion induced by convection heat transfer and species transport with chemical reaction. In this study, a 6 cm×4 cm×11cm orange juice pouch subjected to121oC saturated steam in a steam retort had been simulated to find the optimum time for pathogen inactivation and nutrients retention. It was seen that 4 minutes would reduce the number of viable populations of salmonella and e coli to 2.82 and 3.46 log CFU/ml respectively, permitted values that pose no threat to human health. And maintain retention values of 92.791, 87.653, 90.048, and 98.984% retention for ß-carotene, ß-cryptozanthin, zeinoxanthin, and ascorbic acid respectively.

Keywords: Thermal Treatment, Pasteurization, Orange Juice, Computational Fluid Dynamics, Multiphysics Simulation

DOI: https://doi.org/10.15623/ijret.2016.0506053