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Numerical modeling of heat transfer and pasteurizing value during thermal processing of intact egg

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Thermal Pasteurization of Eggs, as a widely used nutritive food, has been simulated. A three- dimensional numerical model, computational fl uid dynamics codes of heat transfer equations using heat natural convection, and conduction mechanisms, based on fi nite element method, was developed to study the effect of air cell size and eggshell thickness. The model, confi rmed by comparing experimental and numerical results, was able to predict the temperature profi les, the slowest heating zone, and the required heating time during pasteurization of intact eggs. The results showed that the air cell acted as a heat insulator. Increasing
the air cell volume resulted in decreasing of the heat transfer rate, and the increasing the required time of pasteurization (up to 14%). The fi ndings show that the effect on thermal pasteurization of the eggshell thickness was not considerable in comparison to the air cell volume.

Keywords
Egg , heat transfer , numerical modeling , pasteurization , Salmonella enteritidis , thermophysical properties

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Ketersediaan

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Informasi Detail

Judul Seri

Food Science & Nutrition

No. Panggil

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Penerbit

New York : Wiley Periodicals, Inc.., 2016

Deskripsi Fisik

Food Science & Nutrition 2016; 4(1): 42–49

Bahasa

English

ISBN/ISSN

doi: 10.1002/fsn3.25

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

2016; 4(1)

Subjek

GIZI DAN PANGAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

agus

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