A 3D-CFD-heat-transfer-based model for the microbial inactivation of pasteurized food products

Clarissa Detomi de Albuquerque , Sébastien Curet (1, 2) , Lionel Boillereaux (1, 2)

1 GEPEA-OSE - Optimisation - Système - Energie
2 ONIRIS - École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique

This study coupled a 3D-CFD and heat transfer finite elements model with the microbial inactivation approach proposed by Geeraerd, Herremans, and Van Impe (2000). The CFD-heat transfer model was developed using thermophysical properties for both heating fluid (water) and the processed sample (ground beef). The kinetic microbial parameters were estimated using experimental data from the inactivation of Escherichia coli K12 in a packaged sample. The proposed inactivation model was tested under more severe dynamic conditions than usual (heating rates from 1 to 13°C/min). The inactivation kinetic parameters were found independent of the heating rate applied. In addition, the results revealed that the Geeraerd et al. (2000) model without a shoulder is sufficient to fit the experimental data. Such a model could be beneficial in simulating microbial inactivation for food products, thus ensuring food safety by limiting, as far as possible, overtreatment.

Domaines: Sciences de l'ingénieur [physics]

Clarissa Detomi de Albuquerque, Sébastien Curet, Lionel Boillereaux. A 3D-CFD-heat-transfer-based model for the microbial inactivation of pasteurized food products. Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2019, ⟨10.1016/j.ifset.2019.04.007⟩. ⟨hal-02332197⟩