NUMERICAL SIMULATION OF THE MICROWAVE PASTEURIZATION PROCESS OF SOME FOOD LIQUIDS
Keywords:
microwave, pasteurization, temperature, numerical simulation
Abstract
The paper deals with numerical simulation by finite element method of microwave pasteurization process. The comparative study is focused on two liquids: milk and apples juice. Information regarding the state of the concerning the characteristics of pasteurization process and its dedicated installations are presented. The computerized results obtained from numerical simulation agree with experimental results from the state of the art, validating the models. These emphasize that microwave pasteurization process is very efficient in the removing the pathogen components in very short time, keeping the nutritive elements under conditions of industrial applicability.
References
1. Constantin, A. M., Csaltos, C. “Research on the use of microwaves for antibacterial treatment of milk”, Brasov, (2011).
2. ICPE S.A., ICA RESEARCH & DEVELOPMENT S.R.L., and others Process and thermal processing facility of milk, Romania, RO-1250731-B1, (2010).
3. ICPE S.A., “Installation and technology of microwave pasteurization of milk and cream”, pp. 1-3.
4. Ahmed, J., Ramaswamy, H.S., Handbook of food preservation, Editors CRC Press, Boca Raton, ISBN 978-042-90-9148-3, (2020).
5. Copson, D.A., and others Microwave irradiation of fruit juices, United States, 2833657, (1958).
6. Baisan, I., “Conservation of agri-food products”, pp. 140-145, (2018).
7. Tajchakavit, S., “Microwaves heating of fruit juices: kinetics of enzyme inactivation/microbial destruction and evaluation of enhanced thermal effects”, Vol.1, pp. 86-110, ISSN 0-612-44605-0, (1997).
8. Renard, C., Maingonnat, J. F., “Thermal processing of fruits and fruit juices”, Editors CRC Press, Boca Raton, ISBN 978-143-98-7678-7, (2012).
9. Rabie, M., Soliman, A., Diaconeasa, Z., Constantin, B., “Effect of pasteurization and shelf life on the physicochemical properties of physalis Physalis peruviana L. juice” in “Food processing and preservation”, Vol. 39 (issue 6), pp. 1051-1060, (2014).
10. Gavrilut, C., Alternative milk treatment methods: The magazine of specialists in meat and milk industries. Available at: https://www.meat-milk.ro/tetra-pak-metode-alternative-de-tratare-laptelui/(Accessed:May 2, 2023)
2. ICPE S.A., ICA RESEARCH & DEVELOPMENT S.R.L., and others Process and thermal processing facility of milk, Romania, RO-1250731-B1, (2010).
3. ICPE S.A., “Installation and technology of microwave pasteurization of milk and cream”, pp. 1-3.
4. Ahmed, J., Ramaswamy, H.S., Handbook of food preservation, Editors CRC Press, Boca Raton, ISBN 978-042-90-9148-3, (2020).
5. Copson, D.A., and others Microwave irradiation of fruit juices, United States, 2833657, (1958).
6. Baisan, I., “Conservation of agri-food products”, pp. 140-145, (2018).
7. Tajchakavit, S., “Microwaves heating of fruit juices: kinetics of enzyme inactivation/microbial destruction and evaluation of enhanced thermal effects”, Vol.1, pp. 86-110, ISSN 0-612-44605-0, (1997).
8. Renard, C., Maingonnat, J. F., “Thermal processing of fruits and fruit juices”, Editors CRC Press, Boca Raton, ISBN 978-143-98-7678-7, (2012).
9. Rabie, M., Soliman, A., Diaconeasa, Z., Constantin, B., “Effect of pasteurization and shelf life on the physicochemical properties of physalis Physalis peruviana L. juice” in “Food processing and preservation”, Vol. 39 (issue 6), pp. 1051-1060, (2014).
10. Gavrilut, C., Alternative milk treatment methods: The magazine of specialists in meat and milk industries. Available at: https://www.meat-milk.ro/tetra-pak-metode-alternative-de-tratare-laptelui/(Accessed:May 2, 2023)
Published
2025-06-30
How to Cite
Unguroiu, M., Alexa, L., & Ghiculescu, L. (2025). NUMERICAL SIMULATION OF THE MICROWAVE PASTEURIZATION PROCESS OF SOME FOOD LIQUIDS. Nonconventional Technologies Review, 29(2). Retrieved from http://revtn.ro/index.php/revtn/article/view/525
Section
Articles
