การจำลองกระบวนการฆ่าเชื้อของอาหารเหลวในขวดแก้วรวมถึงสภาวะการฆ่าเชื้อที่เบี่ยงเบน

Name: นารี คำจินะ

Name: Naree Khamjina

Organization : มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

keyword: Non - Newtonian Fluids

; ADINA Program

; Sterilizing value

; Natural convection heating

; Liquid Food

Abstract: This thesis studies the Natural convection heat transfer in non-Newtonian fluid foods by using the ADMA program in order to simulate the process, determine the slowest heating point within a glass container in various condition, and adapt this knowledge in food industry. In addition, the simulation for both constant heating and deviation heating source is compared with the experimental results. The experiment uses 1.5 percent concentration by weight of Sodium earboxy - methyl cellulose (CMC) as non-Newtonian fluids, which contains 120 cm3 in volume. This CMC is filled in the glass jar which has the air gab of 1 cm above the CMC. The glass jar is heated by the exhauster with the maximum temperature in the constant heating source of 104 degree Celsius However, the temperature in the deviation heating source is decreased from 104 to 97 degree Celsius. This research studies two different heating sources. First, fluid is heated by constant heating source for 16.5 minutes. The temperature profile of fluid can be divided in to 3 periods. In the first period, from 0-1.5 minutes, the temperature of simulation is a little higher than the experiment. In the second period, from 1.5-12 minutes, the temperature of simulation is a little lower than the experiment. In the last period, from 12-16.5 minutes, the temperature of both simulation and experiment is almost the same. The average difference of temperature between the simulation and experiment in this case is 4.5 percent. In the second case, fluid is heated by deviation heating source for 23 minutes. The rcsult is thc same as in the first case but after 16.5 minutcs the tcmpcraturc in the simulation is a little lower than the experiment. The simulation results remain lower than the experiment result after reheating. The temperature of simulation is higher than the experiment. The result has shown that the average temperature difference between the simulation and experiment is 3.52 percent and the slowest heating point is found at co-ordinate YZ(1.10,1.26)cm, within the glass. Therefore the Sterilizing value of the simulation is 0.0609 minutes, which is 11.22 percent lower than the experiment. The new slowest heating point is different from the previous industrial co-ordinate. However, the Sterilizing value of the new slowest heating point closed to the experiment than the old industrial co-ordinate. This simulation can predict the slowest heating point before we measure it from the experiment in both of these two cases of constant heating source and deviation heating source. Therefore this program can improve the accuracy of the sterilizing value table of the current industry.

มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

Address: กรุงเทพมหานคร

Email: info.lib@mail.kmutt.ac.th

Name: ศักรินทร์ ภูมิรัตน

Role: อาจารย์ที่ปรึกษา

Created: 2543

Issued: 2005-11-10

Modified: 2557-06-21

วิทยานิพนธ์/Thesis

ISBN: 9746283057

CallNumber: FDE105

tha

DegreeName: วิศวกรรมศาสตรมหาบัณฑิต

Level: ปริญญาโท

Descipline: วิศวกรรมอาหาร

Grantor: มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

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ลำดับที่.	ชื่อแฟ้มข้อมูล	ขนาดแฟ้มข้อมูล	จำนวนเข้าถึง	วัน-เวลาเข้าถึงล่าสุด
1	FDE105.pdf	6.16 MB	147	2023-04-11 17:39:54
2	FDE105ab.pdf	153.33 KB	47	2019-08-26 00:02:49
3	FDE105ab.smi	2.97 KB	23	2018-10-22 14:03:29

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