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Computational Fluid Dynamics Analysis for Process Impact Assessment during Thermal Pasteurization of Intact Eggs

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Transient temperature and albumen velocity profiles during thermal pasteurization of intact eggs were studied using a commercial computational fluid dynamics (CFD) package. Simulated temperature profiles were in close agreement with experimental data for eggs of different sizes. Convective heat transfer only occurred in the egg white fraction, and conductive heat transfer only occurred in the yolk. For process assessment, a generally accepted kinetic inactivation model for Salmonella Enteritidis was incorporated into the CFD analysis. Minimum process times and temperatures needed to provide equivalent pasteurization at 5-log reductions of the target microorganism were obtained on a theoretical basis. The combination of CFD analysis and inactivation kinetics can be very useful for assessing pasteurization of intact eggs and can enable processors to gain a better understanding of these processes and to establish process conditions for consumer-safe eggs.

Document Type: Research Article

Affiliations: 1: Department of Food Technology and Nutrition 2: Department of Biosystems Engineering, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Coupure Links 653, B-9000 Gent, Belgium

Publication date: February 1, 2005

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