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2021 | OriginalPaper | Chapter

Study on Pasteurization and Cooling Technology of Orange Juice Based on CFD Technology

Author : Meiling Zhang

Published in: Big Data Analytics for Cyber-Physical System in Smart City

Publisher: Springer Singapore

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Abstract

To study the sterilization and cooling process of orange juice accurately, to ensure the quality of juice, and to reduce the energy consumption and production time, based on the analysis of the killing temperature of common bacteria in juice and the reliability of the model, the high-temperature sterilization and cooling process of canned orange juice was simulated. The results show that the optimal sterilization process is 95 °C, the 1020 s, and the optimal cooling process is 10 °C, 720 s.

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Literature
1.
Li, S.: The origin of the bard’s sterilization method. Brew. Technol. 6, 63–64 (1992)
2.
Qiu, N., Luo, C., Yi, J.: Modern Juice Processing Technology and Equipment, pp. 45–51. Chemical Industry Press, Beijing (2006)
3.
Zhang, G.: Soft Drink Processing Machinery, pp. 188–212. Chemical Industry Press, Beijing (2006)
4.
Li, W.: Computational Fluid Dynamics, pp. 4–17. Huazhong University of Science and Technology Press, Wuhan (2004)
Metadata
Title
Study on Pasteurization and Cooling Technology of Orange Juice Based on CFD Technology
Author
Meiling Zhang
Copyright Year
2021
Publisher
Springer Singapore
Book
Big Data Analytics for Cyber-Physical System in Smart City

Print ISBN: 978-981-334-573-7

Electronic ISBN: 978-981-334-572-0

Copyright Year: 2021

DOI
https://doi.org/10.1007/978-981-33-4572-0_230

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