Computer Aided Simulation of Varying Viscosities in Orange Juice Pasteurization
| dc.contributor.author | Akinwale, Pamela | |
| dc.contributor.author | Bhebe, Prince | |
| dc.contributor.author | Ogura, Nori | |
| dc.date.accessioned | 2005-01-10T20:21:43Z | |
| dc.date.available | 2005-01-10T20:21:43Z | |
| dc.date.issued | 1999-01-10T20:21:43Z | |
| dc.description | No access to the full paper due to lack of a FERPA release. | |
| dc.description.abstract | This project presents a FIDAP simulation for determining the effect of viscosity on the process time required to pasteurize orange juice of varying Brix* . Destruction of C. Botulinum and Ascorbic Acid (Vitamin C) were also modeled. Process time was found to be positively associated with viscosity, up to 30* Brix. There was a high retention of Ascorbic Acid for all concentrations. The highest retention was found with the 10*Brix juice. The highest bacterial destruction of approximately 0.5 log reduction was attained for an axis temperature of 73*C with the 35* Brix juice. Because FDA requirements specify a 5 log reduction, a holding tube needs to be added. | en_US |
| dc.format.extent | 633 bytes | |
| dc.format.mimetype | text/html | |
| dc.identifier.uri | https://hdl.handle.net/1813/287 | |
| dc.language.iso | en_US | |
| dc.title | Computer Aided Simulation of Varying Viscosities in Orange Juice Pasteurization | en_US |
| dc.type | term paper | en_US |