Phase 5 - Solve problem about non-thermal treatments

Luisa Karina Sánchez

C.C 1.110.478.947

Derly Constanza Sanabria Rojas

Cc: 1.106.485.667

Sol Angie Ossa

Tutor:

 Andrea Vásquez

Código:  209008_4

Universidad Nacional Abierta y a Distancia

Procesos Térmicos en la Industria de Alimentos
Julio de 2020
Ibague
 Activities to develop
Individual activity
1. Meat steak is placed in a microwave oven that is working with a
915 MHz frequency, in order to carry out the steak cooking. The
steak has dimensions of 11 cm × 14 cm and 0.9 cm of thickness.
It is considered that the heat generation inside the meat is
uniform, and under the work conditions there can be considered
average values of 49 and 0.59 for the dielectric constant and the
tangent of losses, respectively. The steak is considered to have
arrived at its cooking point when it reaches 70 °C. If initially the
meat is at 21 °C, it is wished to know the required time to cook
the meat. Data: Microwave oven is working under 3 V/cm for
electric field intensity. Meat properties: Density 1200 kg/m3.
Specific heat 3.35 kJ/(kg °C).
R:
Date:

 Definite constant=55.61∗10−12
 frequency=915 MHz
 Dielectric constant =49
 Tangent of losses=0.59
 T final =70 ° C
 T initial=21 °C
V
 Microwave oven=3
cm
kg
 Meat density=1200
m3
KJ
 Specific heat =3.35 ∗° C
kg

 To calculate the heat, you have to:

2
Q=( 55.61∗10−12 ) ( frequency ) ( Dielectric constant )( Tangent of losses ) (300 )

Q=( 55.61∗10−12 ) ( 915000000 ) ( 49 ) ( 0.59 ) (90000)

 W
Q=132392.868
m3

Volume=0.11 m∗0.14 m∗0.09 m

V =1.386∗10−3 m3

dT q∗V
=
dt m∗Cp

 Since the mass is not available, it is calculated from the following

expression.

m=ρ∗V

kg
m=1200 3
∗1.386∗10−3 m 3
m

m=1.6632 kg

 Replacing you get

W
0.13240
3
∗1.386∗10−3 m 3
dT m
=
dt J
1.6632 kg∗3350
kg∗ºC

W
132392.868 3
∗1.386∗10−3 m3
dT m
=
dt J
1.6632kg∗3350
kg ºC

dT 183.50W
=
dt 5571.72 J

q∗V
T −T 0= ∗t
m∗Cp

 Replacing you get

 ( 183.50 W )
(70 ° C−21 ° C) ∗t
5571.72 J

( 49)(5571.72 J )
t=
183.50W

273014.28 J
t=
J
183.50
s

t=1487.81 seconds

t=24.7870 minutes

2. It is wished to carry out the cooking of meat paste using an ohmic

treatment chamber of 19 L. Initially the meat paste is at 23 °C,
and the treatment finishes when it has reached 66 °C. Calculate
the treatment time if through the circuit an intensity of 11.5 A is
passing. Assume that the paste possesses dielectric properties
that do not change with the temperature and they are uniform in
all the chamber points. Meat paste properties: Density 1250
kg/m3. Specific heat 3.4 kJ/ (kg °C). Electric resistance 20 Ω.
R:
d (m∗C p∗T )
I 2∗R=
dt

d
I 2∗R= (m∗C p∗T )
dt

m∗C p
t= ( T −T 0 )
I 2∗R

Solving for m yields:

m=ρ∗V
kg
m=1250 3
∗0.019 m3
m
m=23.75 kg

I convert KJ / kg * ºC to J / kg * ºC

KJ
∗1000 J
kg∗º C J
3.4 =3400
1 KJ kg∗º C

Replacing in
m∗C p
t= ( T −T 0 )
I 2∗R

Is obtained
J
23.75 kg∗3400
kg∗º C
t= 2
( 66 º C−23 º C )
( 11.5 ) A∗(20)Ω

80750 J
t=
2645W

80750 J
t=
2645 J /s
t=30.529 seconds
t=0.5086 minutes

 In addition to the above, the group will follow with the select
thermal process at Phase 2. Each student will search the
databases of the elibrary, one paper in English of no more than 5
years old, in which the selected topic be treat. The paper must
come from a scientific journal. The student will share in the forum
the one paper and a short review of its content in a maximum of
half a page per article, which includes the following aspects:
 Luisa Sànchez: Proceso Térmico Aplicado a los Alimentos
(Esterilización)
Computational fluid dynamics evaluation of liquid food thermal
process in a brick shaped package
https://doi.org/10.1590/S0101-20612012005000014 

a. Objectives of the study:

The present study aimed to evaluate the thermal process of a liquid food in a
brick shaped package as well as the influence of its orientation on the process
lethality.

b. Description of the methodology:

Simulations were performed by CFD analysis using the Ansys CFX 12.0
program (Ansys Inc., USA) to solve the partial differential governing transport
equations (Navier-Stokes Equations and state equations).

The following considerations and initial conditions, widely used in the

literature (AUGUSTO; CRISTIANINI, 2010a), were used in this study:

 Uniform initial temperature (25 ºC);

 The velocity of the fluid convection currents on the x, y and z axes

is zero at t = 0;

 The velocity of fluid convection currents on the packaging walls is

zero (no slip condition);

 Viscous dissipation and internal generation of energy are

negligible;

 Boussinesq approximation is valid.

As boundary condition, packaging, heating, and cooling was considered to be

uniform with heat flow obtained at each time step by the retort convective heat
transfer coefficient (hour) and temperature (Th) based on the values obtained
by Santana, Augusto and Cristianini (2011) considering the early Come Up
Time (CUT), Ball time (0.42 CUT + processing time), and cooling time. The
process was carried out at 121 ºC with 800 seconds of time holding.

The effectiveness of the thermal process was compared for three

different package orientations, based on the three positions that the
packages can be loaded in retort. Hence, gravitational acceleration was
considered as 9.8 m/s in –x (named gx), –y (named gy), and –z (named
gz) directions. The temperature and velocity profiles were also
evaluated in the three models, as well as in the slowest heating zone
(SHZ) location.
c. Main conclusions of the study:
The present study showed, for the first time, the internal thermal and
velocity profiles of liquid foods thermally processed in a brick shaped
package, as well as its sterilization values due to processing. The results
obtained demonstrate the potential of using Computational Fluid
Dynamics (CFD) to evaluate thermal processes of liquid foods, especially
in new or non-conventional packaging geometries. It also demonstrates
the importance of rheological characterization and convection in thermal
processing of liquid foods. It can be concluded that packaging
orientation did not result in different sterilization values during thermal
process of the evaluated fluids in the brick shaped package.

Solution: Derly Sanabria

Pasteurize to guarantee food safety

Objectives of the study

Pasteurization is applied with the aim of reducing the populations of pathogens

(bacteria, molds, yeasts, protozoa ...) so that the food is not toxic for human
consumption, and this is where it differs from sterilization, a process that destroys
all thermophilic bacteria cells and spores of microorganisms in general. Thus, the
pasteurization of milk allows diseases such as Salmonellosis, Tuberculosis,
Typhoid and Scarlet Fever or Polio, among others, to be avoided.

Thus, this method allows controlling microorganisms in liquid foods, altering as little
as possible their physical structure, their chemical components and their
organoleptic properties. Among many other foods, creams, ice creams, beers,
wines, cheeses, honeys, fruit and vegetable juices or dairy products in general can
be pasteurized.

In this way, many foods, especially beverages, are pasteurized: milk is the most
classic example. However, pasteurized foods are harmless due to the possibility
that they contain surviving microorganisms, have a short shelf life and require to be
kept cold. Although pasteurization is generally used to ensure food safety, increase
the shelf life of food and reduce its putrefaction, in the case of milk it can also
denature proteins to make a more viscous and stable yogurt.

Description of the methodology

Temperatures below the boiling point of the treated food (approximately 80 ° C) are
usually used in the thermal pasteurization process, since in most cases
temperatures above this value irreversibly affect certain physical and chemical
characteristics of the product. Nutritional: if the boiling point is exceeded in the
milk, the casein micelles irreversibly coagulate, that is, the milk 'curdles'.

Currently, pasteurization is a continuous industrial process that is applied to

viscous foods to use energy efficiently and lower production costs. During the
process, there are several factors that affect it, such as the acidity of the product,
which determines the survival of the pathogen; resistant organisms, which can
survive low temperatures if pH parameters or their water activity are not well
controlled; the physical form of the food, specifically the outer surface; and the
thermal properties of the food in question, such as its heat capacity.

Main conclusions of the study

Pasteurization is a food process in which the temperature of a liquid product is

increased to a level just below that required for boiling, and then it is cooled very
quickly. With pasteurization, it is possible to reduce the microorganisms present in
the dairy product without affecting the characteristics of the food.
Solution: Sol Angie Osssa

High-Temperature Short-Time Pasteurization System for Donor

Milk in a Human Milk Bank Setting
a. Objectives of the study
Resolve the specific needs of a human milk bank setting were
considered to design an HTST equipment for the continuous and
adaptable (time-temperature combination) processing of donor
milk.
b. Description of the methodology
DHM samples were obtained from the Regional Human Milk Bank
“Aladina-MGU”. A continuous flow HTST system was designed and
constructed to process DHM. In this study, a total of 14 DHM
production batches were HTST-processed at different
temperatures: 5 batches at 70°C, 5 batches at 72°C, and 4
batches at 75°C. In order to obtain DHM samples that had been
heated at a fixed temperature (either 70 or 72 or 75°C) and
different residence time at the holding section (5–25 s), DHM flow
rate was adjusted (Supplementary Table 1). To avoid
microbiological contamination, DHM processing always started
using the slowest flow rate, corresponding to the most stringent
processing condition (25 s), and increased sequentially in order to
obtain samples subjected to shorter processing times. Therefore,
processing of one production batch delivered five DHM samples
treated at one fixed temperature and five different processing
times (5, 10, 15, 20, and 25 s). These samples (~100 mL) were
taken sequentially in sterile glass containers at the exit of the
closed isothermal tank.
c. Main conclusions of the study
In conclusion, processing of donor milk at 72°C for at least 10 s in
this HTST system allows to achieve the microbiological safety
objectives established in the milk bank while having a lower
impact regarding the heat damage of the milk.

Conclusions
By carrying out this work, it was possible to investigate the
 thermal treatment of food, and its benefits, and it is also evident
that through some modifications, problems of everyday life can be
solved.

REFERENCES
 http://conferencia2.unad.edu.co/pehwrpzcjyym/

 AUGUSTO, P. E. D; CRISTIANINI, M. Thermal history errors

evaluation in heat processed foods with internal temperature
registrors. Brazilian Journal of Food Technology, v. VII BMCFB,
p. 9-19, 2008. (in portuguese)

 Berk, Z. (2013). Food Process Engineering and Technology.

Burlington: Academic Press. (618-619). Retrieved from
http://bibliotecavirtual.unad.edu.co/login?
url=http://search.ebscohost.com/login.aspx?
direct=true&db=nlebk&AN=486361&lang=es&site=eds-live&scope=site

 Ibarz ,A. Barbosa, G. (2014)Introducción a la Ingeniería de

Procesos de Alimentos.CRC. Press.Recuperado de
https://books.google.com.co/books?
id=h5h_AwAAQBAJ&printsec=frontcover&hl=es&source=gbs_ge_s
ummary_r&cad=0#v=onepage&q&f=false

 Escuder-Vieco, D., Espinosa-Martos, I., Rodríguez, J. M., Corzo,

N., Montilla, A., Siegfried, P., Pallás-Alonso, C. R., & Fernández, L.
(2018). High-Temperature Short-Time Pasteurization System for
Donor Milk in a Human Milk Bank Setting. Frontiers in
microbiology, 9, 926. https://doi.org/10.3389/fmicb.2018.00926