In this study, thermosonication (37 KHz, 300 W; 50, 60, and 70 °C) of celery juice was performed to inactivate and Typhi in 6 min. The inactivation of pathogens and the process were modeled using mathematical, thermodynamic, and computational fluid dynamics models. The findings indicated that the distribution of power dissipation density was not uniform across the entire domain, including the beaker area, with a maximum value of 27.8 × 10 W/m. At lower temperatures, showed a 9.4 % higher resistance to sonication, while at higher temperatures, Typhi had a 5.4 % higher durability than . Increasing the temperature decreased the maximum inactivation rate of both Typhi and by 15.5 % and 20.5 % respectively, while increasing the thermal level by 20 °C reduced the log time to achieve the maximum inactivation rate by 20.3 % and 34.9 % for Typhi and respectively, highlighting the stronger effect of sonication at higher temperatures. According to the results, the positive magnitudes of ΔG were observed in both and Typhi, indicating a similar range of variations. Additionally, the magnitude of ΔG increased by approximately 5.2 to 5.5 % for both microorganisms which suggested the inactivation process was not spontaneous.

中文翻译：

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芹菜汁热超声处理过程中大肠杆菌和伤寒沙门氏菌灭活的热力学、动力学和计算流体动力学模型

在这项研究中，对芹菜汁进行热超声处理（37 KHz、300 W；50、60 和 70 °C），可在 6 分钟内灭活伤寒杆菌。使用数学、热力学和计算流体动力学模型对病原体的灭活及其过程进行建模。研究结果表明，包括烧杯区域在内的整个区域的功率耗散密度分布并不均匀，最大值为27.8×10W/m。在较低温度下，Typhi 的耐超声能力高出 9.4%，而在较高温度下，Typhi 的耐用性比 5.4% 高。升高温度使伤寒和伤寒的最大灭活率分别降低了 15.5% 和 20.5%，而将热水平提高 20 °C 则使伤寒和伤寒达到最大灭活率的对数时间分别降低了 20.3% 和 34.9%，强调了在较高温度下超声处理的更强效果。根据结果​​，在伤寒和伤寒中均观察到 ΔG 的正值，表明变化范围相似。此外，两种微生物的 ΔG 幅度增加了约 5.2% 至 5.5%，这表明灭活过程不是自发的。