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首页> 外文期刊>Journal of food engineering >Microwave inactivation of Escherichia coli K12 CIP 54.117 in a gel medium: Experimental and numerical study
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Microwave inactivation of Escherichia coli K12 CIP 54.117 in a gel medium: Experimental and numerical study

机译：凝胶介质中大肠杆菌K12 CIP 54.117的微波灭活：实验和数值研究

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摘要

This study evaluates the efficiency of the inactivation of Escherichia coli K12, entrapped within calcium alginate gel, by microwave processing compared to a conventional approach i.e. by heating in a water bath. Microbial thermal inactivation equations coupled with heat transfer and Maxwell's equations are integrated into a 3D Finite Elements model under dynamic heating conditions. Water bath microbial inactivation experimental data are exploited for performing parameter identification of a non-linear microbial model, and the Calcium alginate gel's dielectric properties were numerically estimated. The coupled model provides a very good fitting to the experimental results. The simulation have shown uneven temperature distribution during microwave heating which may interpret its lower inactivation efficiency comparing to the conventional water bath treatment. This study also demonstrates the reliability of the coupled modeling approach to estimate the efficiency of the microbial inactivation, despite the thermal heterogeneity inherent in the microwave treatment.
机译：这项研究评估了通过微波处理与传统方法（即通过在水浴中加热）相比，灭活包裹在藻酸钙凝胶中的大肠杆菌K12的效率。在动态加热条件下，结合热传递的微生物热失活方程和麦克斯韦方程被集成到3D有限元模型中。利用水浴微生物灭活实验数据进行非线性微生物模型的参数辨识，并对海藻酸钙凝胶的介电性能进行了数值估算。耦合模型非常适合实验结果。模拟显示微波加热过程中温度分布不均匀，这可以解释其与常规水浴处理相比较低的失活效率。这项研究还证明了尽管微波处理具有固有的热异质性，但耦合建模方法可评估微生物灭活的有效性。

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