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High pressure in combination with mild heat is effective for microbial spore inactivation.It has the potential to deliver novel shelf stable products with retained sensory properties by using fast volumetric compression heating and instantaneous cooling on pressure release,enabling significantly shorter processing times than conventional thermal processing.A computational thermal fluid dynamic (CTFD) model representing all processing steps (pressure come up,holding,and decompression) was coupled with several linear and nonlinear microbial inactivation models,developed from the inactivation experiments of a pressure resistant C.botulinum strain.The CTFD model has been designed to be an accurate representation of an Avure 35 L high pressure sterilisation system at Food Science Australia,one of only three globally.