Improvement of Ohmic Pasteurization in Mango Pulp Through CFD and RSM

Abstract

Ohmic heating, also known as electrical resistance heating, is a novel process of pasteurization that has several advantages including homogeneous heating, low heating time, high inactivation of microorganisms, and organoleptic and nutritional properties. Furthermore, mathematical tools allow for quick and low-cost analysis of behaviors with various operating parameters. This study aimed to improve the ohmic pasteurization process of the mango pulp using computational fluid dynamics (CFD) and response surface methodology (RSM), using the experimental properties of mango pulp. The generated mathematical model is an accurate tool for predicting ohmic pasteurization behavior in an industrial environment; it presents a 4.4% standard deviation error in the experimental data. Furthermore, the arrangement and intensity of the added voltage analysis suggested operating variables with better pasteurization performance. Another observation was that the production speed was related to the voltage intensities of the inlet speed in a non-proportional manner. Additionally, operation at a low inlet velocity may be more susceptible to thermal damage, whereas operation at a high inlet velocity requires a particular proportion of voltage insertion to ensure adequate heat distribution.

Keywords

• Experimental rheological properties
• food preservation
• mathematical simulation
• ohmic pasteurization