This study proposes and implements inverse methods to estimate fluid-to-particulate heat transfer coefficient (hfp) of liquid-particulate solution (sweet potato puree and chickpea) during aseptic processing. The other physical and thermal properties of food were computed using forward techniques. A statistical analysis was conducted to assess the accuracy of the estimated results and performance of the inverse method. The inverse technique successfully estimated the hfp with a good correlation with simulated and predicted temperature of the centre of the fastest moving solid particle, zero mean and uncorrelated errors in residuals, higher scaled sensitivity coefficient, and consistent sequential estimation curve. The good fitting between the simulated experimental and the estimated results confirms the robustness of the proposed inverse method in estimating accurate hfp to achieve sufficient lethality of the liquid-particulate food product. The study can be useful in facilitating the optimisation of the carrier fluid rheological specifications, the design of the processing equipment, and the process settings for the commercial aseptic system.

中文翻译：

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颗粒食品无菌加工中流体-颗粒传热系数的逆估计

本研究提出并实施逆方法来估计无菌加工过程中液体颗粒溶液（红薯泥和鹰嘴豆）的流体颗粒传热系数 (hfp)。使用正向技术计算食物的其他物理和热特性。进行统计分析以评估估计结果的准确性和逆方法的性能。逆向技术成功地估计了 hfp，与模拟和预测的最快移动固体粒子中心的温度具有良好的相关性，残差中的均值和不相关误差为零，灵敏度系数更高，并且顺序估计曲线一致。模拟实验与估计结果之间的良好拟合证实了所提出的逆方法在估计准确的 hfp 以实现液体颗粒食品的足够致死率方面的稳健性。该研究有助于优化载液流变学规格、加工设备的设计以及商业无菌系统的工艺设置。