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Analysis of thermal processing of liquid eggs using a high frequency ohmic heating: Experimental and computer simulation approaches
https://oacis.repo.nii.ac.jp/records/2548
https://oacis.repo.nii.ac.jp/records/25488df91b69-37fc-4857-9990-816bd2d4812b
Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2022-09-26 | |||||
タイトル | ||||||
タイトル | Analysis of thermal processing of liquid eggs using a high frequency ohmic heating: Experimental and computer simulation approaches | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題 | Liquid eggs, Pasteurization, Ohmic heating, Protein denaturation, Computer simulation | |||||
資源タイプ | ||||||
資源タイプ | journal article | |||||
アクセス権 | ||||||
アクセス権 | metadata only access | |||||
著者 |
Wang, Chunsen
× Wang, Chunsen× Llave, Yvan× Sakai, Noboru× Fukuoka, Mika |
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書誌情報 |
Innovative Food Science & Emerging Technologies 巻 73, p. 102792, 発行日 2021-10 |
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抄録 | ||||||
内容記述 | Experimental and simulated approaches combining an ohmic heating (OH) process and an external heating system for the pasteurization of liquid egg whites, yolks, and whole eggs were evaluated in this study. 3D computer simulation models were developed for each approach using COMSOL Multiphysics 5.6 to visualize the temperature and distribution of degrees of pasteurization at several cross sections. From both the hot and cold spots of the samples, the temperature, thermal protein non-denaturation ratio (X), and pasteurization profiles were estimated. Color changes were also evaluated using a computer vision system (CVS). The heating conditions were optimized according to a high constant X value, a low total color difference value (ΔE < 3), and certain pasteurization standards for each sample. OH treatment combined with concurrent external heating approaches reduced the process time and prevented local overheating. These results are of potential value for the design of ohmic pasteurization systems for liquid eggs. |
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内容記述 | ||||||
内容記述 | 公開日: 2022-08-14 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1466-8564 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA11498951 | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | https://doi.org/10.1016/j.ifset.2021.102792 | |||||
権利 | ||||||
権利情報 | (c) 2021 Elsevier B.V.. This is the author's version of the work. It is posted here for your personal use. Not for redistribution. The definitive Version of Record was published in https://doi.org/10.1016/j.ifset.2021.102792 | |||||
情報源 | ||||||
関連識別子 | https://www.sciencedirect.com/science/article/am/pii/S1466856421001934 | |||||
関連名称 | Author's Accepted Manuscript Version/PDF (Available on: 2022-08-14) | |||||
情報源 | ||||||
関連識別子 | https://www.elsevier.com/ja-jp | |||||
関連名称 | Elsevier B.V. | |||||
出版者 | ||||||
出版者 | Elsevier B.V. |