Master's Dissertation
DOI
10.11606/D.3.2009.tde-15092009-164910
Document
Author
Full name
Helena de Fazio Aguiar
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
São Paulo, 2009
Supervisor
Committee
Gut, Jorge Andrey Wilhelms (President)
Novazzi, Luís Fernando
Title in Portuguese
Modelagem matemática e validação experimental da pasteurização de leite pela avaliação do histórico de temperatura e letalidade em trocador a placas.
Keywords in Portuguese
Leite
Pasteurização (modelagem matemática)
Abstract in Portuguese
Title in English
Mathematical modeling and experimental validation of milk pasteurization through temperature profile and lethality in plate heat exchanger.
Keywords in English
Mathematical modeling
Pasteurization
Plate heat exchanger
Thermal processing
Abstract in English
The aim of this work was to develop a simulation tool to be used in the design of continuous pasteurization of liquid foods using plate heat exchangers, enabling to minimize the nutritional and sensorial losses as well as unnecessary costs during heating and cooling, caused by the overprocessing. The control is made by the temperature profile. A mathematical model was developed for continuous milk HTST (High Temperature Short Time) pasteurization with a three section plate heat exchanger to determine the temperature profile and to evaluate the process impact on the product. Three models were tested and the simulation results compared with the experimental data using water and milk. The results of the three models were similar among them and close to the experimental behavior. Calculating the lethality of the process showed it was overprocessing the product. Tests using enzymatic indicator (alkaline phosphatase in phosphate buffer) were held to quantify the impact of the process on the product and compare to the lethality calculated using the models.

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Dissertacao.pdf (938.54 Kbytes)
ERRATA.pdf (6.17 Kbytes)
Publishing Date
2009-09-24

WARNING: The material described below relates to works resulting from this thesis or dissertation. The contents of these works are the author's responsibility.
• AGUIAR, H.F., and GUT, J.A.W. Continuous HTST pasteurization of liquid foods with plate heat exchangers: Mathematical modeling and experimental validation using a time-temperature integrator [doi:10.1016/j.jfoodeng.2013.09.022]. Journal of Food Engineering [online], 2014, vol. 123, p. 78-86.
• AGUIAR, H.F., GUT, J.A.W., and YAMASHITA, A.S. Development of enzymic time-temperature integrators with rapid detection for evaluation of continuous HTST pasteurization processes [doi:10.1016/j.lwt.2011.12.027]. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology [online], 2012, vol. 47, p. 110-116.
• AGUIAR, H.F., and GUT, J.A.W. Experimental validation of the mathematical modeling of temperature and lethality distributions for the HTST pasteurization of liquid foods using plate heat exchangers. In 16th IUFoST World Congress of Science and Technology, Foz do Iguaçu, 2012. 16th IUFoST Abstracts. : TecArt, 2012. Abstract.
• AGUIAR, H.F., e GUT, J.A.W. Histórico de temperatura em pasteurizador a placas: resultados experimentais e de simulação. In XXI Congresso Brasileiro de Ciência e Tecnologia de Alimentos, Belo Horizonte, 2008. XXI CBCTA. : Minasplan, 2008. Resumo.
• AGUIAR, H.F., YAMASHITA, A.S., e GUT, J.A.W. Estudo de indicadores enzimáticos de determinação rápida para avaliação da pasteurização contínua. In XXI Congresso Brasileiro de Ciência e Tecnologia de Alimentos, Belo Horizonte, 2008. XXI CBCTA. : Minasplan, 2008. Resumo.
• YAMASHITA, A.S., AGUIAR, H.F., e GUT, J.A.W. Avaliação de pasteurização HTST através de indicador enzimático e histórico de temperatura. In VIII Congresso Brasileiro de Engenharia Química em Iniciação Científica, Uberlândia, 2009. Anais do VIII COBEQ-IC.Uberlândia : FEQ-UFU, 2009.
All rights of the thesis/dissertation are from the authors
Centro de Informática de São Carlos