Study on tunnel pasteurization of bottled beer based on CFD technology

Authors

CHENG Ju, School of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning 116034, China
AN Jiayan, School of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning 116034, China
DONG Wengyong, No.12 Middle School of Dalian, Dalian, Liaoning 116021, China
WANG Yue, School of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning 116034, China

Abstract

In the industrial processing of beer, pasteurization is necessary the to guarantee its biological stability. The superheat phase (the last part of heating phase) was numerically simulated, in which the slowest heating zone (SHZ) inside the bottle was determined, and then the influence of three parameters on the uniformity of temperature distribution inside the bottled beer during pasteurization, i.e. the temperature of spray water, the turbulent intensity of spray water at the spray nozzles and the running velocity of bottles were analyzed using L₉ (3⁴) orthogonal experiments. The results indicated that SHZ lay at the bottom of the bottle at the beginning and then moved upward without exceeding 1/2 of filling height of beer. Besides, after heating for 7 min, the temperature and the turbulent intensity of spray water at the spray nozzles affected the uniformity of temperature distribution inside the bottled beer obviously, while the running velocity of bottle had no significant effect on it. Our results showed that the probable optimum condition was 65 ℃ temperature of spray water and 3% turbulent intensity of it at the spray nozzles as well as 3 mm/s running velocity of bottle.

Publication Date

8-28-2016

First Page

98

Last Page

102

DOI

10.13652/j.issn.1003-5788.2016.08.024

Recommended Citation

Ju, CHENG; Jiayan, AN; Wengyong, DONG; and Yue, WANG (2016) "Study on tunnel pasteurization of bottled beer based on CFD technology," Food and Machinery: Vol. 32: Iss. 8, Article 24.
DOI: 10.13652/j.issn.1003-5788.2016.08.024
Available at: https://www.ifoodmm.cn/journal/vol32/iss8/24

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