Effects of temperature and fluid velocity on beer pasteurization in open and closed loop heating systems: numerical modeling and simulation

文献类型： 外文期刊

第一作者： Sanjeevi, P.

作者： Sanjeevi, P.;Guo, Ya;Guo, Ya;Guo, Wei;Gharibzahedi, Seyed Mohammad Taghi;Wang, Yingkuan

作者机构：

关键词： beer; COMSOL; heating process; Multiphysics simulation; pasteurization; process modeling

期刊名称：INTERNATIONAL JOURNAL OF FOOD ENGINEERING （ 影响因子：1.713； 五年影响因子：1.637 ）

ISSN： 2194-5764

年卷期： 2020 年 16 卷 7 期

页码：

收录情况： SCI

摘要： A two-dimensional symmetric heat transfer model and a fluid rotation model were established to study beer pasteurization process through the COMSOL Multiphysics software. Two heating modes, including closed-loop heating (CLH) and open-loop heating (OLH), were considered. There was a significant natural convection phenomenon in both heating systems. However, the natural convection became weaker with a gradual increase in the heating temperature of the beer. The maximum fluid velocity (FV) in CLH and OLH modes was 69.34 and 43.74 mm/s, respectively. After heating at 333.13 K for 20 min, the minimum and maximum pasteurization unit (PU) values in CLH were 55 and 59, respectively, while the corresponding values for OLH were 30 and 55, respectively. The pasteurization effect under the CLH mode was better than the OLH one. The heat transfer was also affected by fluid flow (laminar and turbulence) patterns. The PU value was nonlinearly related to the FV. The optimal FV can be obtained at similar to 50 mm/s.

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