Abstract The objective of the present study was to predict the inactivation trends of acid-adapted foodborne pathogens in tomato juice by ohmic heating through a numerical analysis method. The mathematical model based on finite element method (FEM) was used to simulate the multiphysics phenomena including electric heating, heat transfer, fluid dynamics, and pathogen inactivation. A cold spot was observed in the corner part of the ohmic heating chamber, where some pathogens survived even though all pathogens were inactivated elsewhere. Challenges of this study were how to reflect the increased resistance of pathogen by acid-adaptation. After simulation, we verified that inactivation level of acid-adapted foodborne pathogens by 25 Vrms/cm ohmic heating (1 kHz), predicted with the developed mathematical model, had no significant differences with experimental results (p > 0.05). Therefore, the mathematical approaches described in the present study will help juice processors determine the processing conditions necessary to ensure microbial safety at the cold point of a rectangular type batch ohmic heater.

中文翻译：

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欧姆加热灭活番茄汁中适应酸的食源性病原体的数学模型

摘要 本研究的目的是通过数值分析方法通过欧姆加热预测番茄汁中适应酸的食源性病原体的灭活趋势。基于有限元法(FEM)的数学模型用于模拟电加热、传热、流体动力学和病原体灭活等多物理场现象。在欧姆加热室的角落部分观察到一个冷点，即使在其他地方所有病原体都被灭活，一些病原体仍然存活。这项研究的挑战是如何通过酸适应来反映病原体抵抗力的增加。在模拟之后，我们通过 25 Vrms/cm 欧姆加热 (1 kHz) 验证了酸适应食源性病原体的灭活水平，用开发的数学模型预测，与实验结果无显着差异（p > 0.05）。因此，本研究中描述的数学方法将帮助果汁加工商确定必要的加工条件，以确保矩形批量欧姆加热器冷点处的微生物安全。