Abstract
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 ∼50 mm/s.
Funding source: National Natural Science Foundation of China
Award Identifier / Grant number: 31771680, 21706096
Funding source: Fundamental Research Funds for the Central Universities of China
Award Identifier / Grant number: JUSRP51730A
Funding source: Natural Science Foundation of Jiangsu Province
Award Identifier / Grant number: BK20160162
Funding source: Jiangnan University
Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: This project is partially supported by the National Natural Science Foundation of China (No: 31771680, No: 21706096), Fundamental Research Funds for the Central Universities of China (No: JUSRP51730A), the Natural Science Foundation of Jiangsu Province (No: BK20160162), the 111 Project (B12018), and the Research Funds for New Faculty of Jiangnan University.
Employment or leadership: None declared.
Honorarium: None declared.
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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