An Investigation of Pasteurisation of Eggs using Computational Fluid Dynamics (Cfd)Simulations

Malhotra, Deepti (2009) An Investigation of Pasteurisation of Eggs using Computational Fluid Dynamics (Cfd)Simulations. [Student Project Report]

PDF 476_09.pdf Restricted to Repository staff only Download (1MB)

Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Sterilisation and pasteurisation are two very important activities in the food industries for ensuring the safety and extended self life of food products. Sterilisation may be carried out by means of a number of processes including irradiation, ultrafiltration, ultra high pressure, heating and chemical methods. However, heating is the most common and economical method. Pasteurisation is used to inactivate vegetative organisms and rarely uses temperatures above 100° C. Sterilisation aims to kill bacterial spores and usually uses temperatures above 100° C. The ideal is to kill or inactivate all viable organisms. However, this is not achievable in practice so the aim is to reduce risk of contamination to an acceptable level. Factors that determine the degree of sterilization / pasteurisation include safety, cost and effect on product. The egg industry is an important segment of the food industry. Intact, clean, fresh shell eggs and derived egg products are perishable and may contain salmonella enteritidis (SE) bacteria, which may be a major cause of food-borne illnesses. Salmonellae in raw eggs can be adequately killed by pasteurisation. In this work, a CFD model of an egg (containing CMC) was generated and validated against an already established model. Subsequently, CFD generated simulation results of an egg white containing egg were validated against experimental results. The heating process was carried out at three temperatures and the one taking minimum time for pasteurization of egg was chosen. Rotation of egg was performed on this temperature at two rpms and its effect on time required for pasteurization of egg was studied.
Uncontrolled Keywords:	Egg, sterilisation, CFD, Salmonella Enteritidis, Slowest heating zone,rotation
Subjects:	600 Technology > 08 Food technology > 05 Processing and Engineering 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Human Resource Development
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	03 Jun 2009 09:59
Last Modified:	28 Dec 2011 10:08
URI:	http://ir.cftri.res.in/id/eprint/8983

Actions (login required)

View Item