A novel micro ohmic heating cell for microorganism destruction kinetic studies: Performance validation

IF 5.3 2区 农林科学 Q1 ENGINEERING, CHEMICAL
F. Ali, M.R. Zareifard, Julie Plamondon
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引用次数: 0

Abstract

Ohmic heating cells used for microbial destruction are typically large compared with conventional capillary tubes. Limitations of commonly used large cells include large mass, high come-up-time (CUT), lack of uniform heating, and operation at atmospheric pressure. A new 3 mL Micro Ohmic Cell (MOC) was designed and fabricated for the kinetic study of microbial spore destruction. Two tiny titanium electrodes, mounted horizontally on a T-shaped cylindrical cell with a 3 cm gap, generate a rapid heating rate up to 140 °C. Fibre optic temperature sensors were used for direct temperature monitoring during CUT and holding time. Model solutions were heated under voltage gradients up to 90 V/cm. Uniform heating was achieved under stirring conditions with less than 1 °C variation across the cell volume, and the coldest spot was identified as the liquid-air interface. CUT was evaluated as influenced by both system and product parameters, resulting in less than 50 s comparable to those obtained using capillary tubes. The newly developed MOC was validated for microbial destruction kinetic study under ohmic heating conditions using Clostridium sporogenes spores in buffer and concentrated maple sap. With its small volume, short CUT, and uniform temperature similar to capillary tubes in conventional heating, the MOC has the potential to be considered as a standard device for kinetic studies under ohmic heating.
用于微生物破坏动力学研究的新型微欧姆加热池:性能验证
与传统的毛细管相比,用于消灭微生物的欧姆加热池通常较大。常用大型加热池的局限性包括质量大、启动时间(CUT)长、加热不均匀以及在大气压下工作。为进行微生物孢子破坏的动力学研究,我们设计并制造了一种新型 3 mL 微型欧姆池 (MOC)。两个微小的钛电极水平安装在一个间隙为 3 厘米的 T 形圆柱电池上,可产生高达 140 ℃ 的快速加热。光纤温度传感器用于在切割和保温期间直接监测温度。模型溶液在高达 90 V/cm 的电压梯度下加热。在搅拌条件下实现了均匀加热,整个样品池体积的温度变化小于 1 °C,最冷点被确定为液气界面。根据系统和产品参数的影响,对 CUT 进行了评估,结果小于 50 秒,与使用毛细管获得的结果相当。在欧姆加热条件下,使用缓冲液和浓缩枫树汁中的梭状芽孢杆菌孢子对新开发的 MOC 进行了微生物破坏动力学研究验证。MOC 体积小、CUT 短、温度均匀,与传统加热中的毛细管相似,因此有可能被视为欧姆加热动力学研究的标准设备。
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来源期刊
Journal of Food Engineering
Journal of Food Engineering 工程技术-工程:化工
CiteScore
11.80
自引率
5.50%
发文量
275
审稿时长
24 days
期刊介绍: The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.
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