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.
Funding source: National Research Foundation of Korea
Award Identifier / Grant number: grant NRF-2018R1A2B2008825
Funding source: Seoul National University
Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: This work was also supported by a National Research Foundation of Korea (NRF) grant funded by the South Korean government (grant NRF-2018R1A2B2008825). This work was also supported by Creative-Pioneering Researchers Program through Seoul National University (SNU).
Employment or leadership: None declared.
Honorarium: None declared.
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
Nomenclature
| Symbol | Parameter | Units | Note |
|---|---|---|---|
| Density | kg/m3 | Table 1 | |
| Specific heat | J/kg·K | Table 1 | |
| Thermal conductivity | W/m·K | Table 1 | |
| Electrical conductivity | S/m | Table 1 | |
| Decimal reduction time | min | Tables 2 and 3 | |
| z-value | Death rate change | °C | Tables 2 and 3 |
| V0 | Applied voltage | V | 100 |
| T0 | Initial temperature | K | 295.15 |
| L | Distance between electrodes | m | Equation 5 |
| I | Current | A | Equation 5 |
| A | Cross-sectional area of electrode | m2 | Equation 5 |
| V | Voltage | V | Equation 5 |
| N | Pathogen population | CFU/mL | Equation 6 |
| N0 | Initial pathogen population | CFU/mL | Equation 6 |
| t | Treatment time | min | Equation 6 |
| u | Velocity | m/s | Equation 8 |
| Q | Heat generation | W/m3 | Equation 9 |
| h | Convective heat transfer coefficient | W/m2·K | Equation 10 |
| Dynamic viscosity | Pa·s | Equation 11 | |
| p | Pressure | Pa | Equation 11 |
| g | Gravitational acceleration | m/s2 | Equation 11 |
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Supplementary material
The online version of this article offers supplementary material https://doi.org/10.1515/ijfe-2019-0388
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