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CFD analysis of heat transfer and microbial lethality during pasteurisation of intact eggs

Siegfried Denys, Jan Pieters UGent and Koen Dewettinck UGent (2005) Acta Horticulturae. 674. p.213-219
abstract
A Computational Fluid Dynamics (CFD) analysis was conducted for thermal pasteurisation processes of intact eggs. Calculated temperature profiles were found to be in good agreement with experimentally observed data for eggs of different sizes. Comparison with experimental data demonstrated that convective currents in the yolk were negligible, while heat transfer in the eggwhite fraction was partly driven by natural convection. A generally accepted kinetic inactivation model for Salmonella Enteritidis was incorporated in the CFD analysis and provided a basis for process assessment. Minimum process times and temperatures to provide equivalent pasteurisation effectiveness at 5 log reductions of the target microorganism were obtained on a theoretical basis. Combining a CFD analysis with inactivation kinetics proved to be a very useful approach for establishing process conditions leading to consumer safe eggs.
Please use this url to cite or link to this publication:
author
organization
year
type
conference (proceedingsPaper)
publication status
published
subject
keyword
Computational Fluid Dynamics, thermal engineering, Salmonella lethality, unshelled eggs, food safety, process impact assessment, SHELL
in
Acta Horticulturae
Acta Hortic.
editor
MLA Hertog, BM Nicolaï and LMM Tijskens
volume
674
issue title
Proceedings of the 3rd international symposium on applications of modelling as an innovative technology in the agri-food chain
pages
213 - 219
publisher
International Society for Horticultural Science (ISHS)
place of publication
Leuven, Belgium
conference name
3rd International symposium on Applications of Modelling as an Innovative Technology in the Agri-Food Chain
conference location
Leuven, Belgium
conference start
2005-05-29
conference end
2005-06-02
Web of Science type
Article
Web of Science id
000230885900024
ISSN
0567-7572
ISBN
9789066056183
language
English
UGent publication?
yes
classification
P1
id
405332
handle
http://hdl.handle.net/1854/LU-405332
date created
2008-05-14 16:22:00
date last changed
2017-05-02 12:08:03
@inproceedings{405332,
  abstract     = {A Computational Fluid Dynamics (CFD) analysis was conducted for thermal pasteurisation processes of intact eggs. Calculated temperature profiles were found to be in good agreement with experimentally observed data for eggs of different sizes. Comparison with experimental data demonstrated that convective currents in the yolk were negligible, while heat transfer in the eggwhite fraction was partly driven by natural convection. A generally accepted kinetic inactivation model for Salmonella Enteritidis was incorporated in the CFD analysis and provided a basis for process assessment. Minimum process times and temperatures to provide equivalent pasteurisation effectiveness at 5 log reductions of the target microorganism were obtained on a theoretical basis. Combining a CFD analysis with inactivation kinetics proved to be a very useful approach for establishing process conditions leading to consumer safe eggs.},
  author       = {Denys, Siegfried and Pieters, Jan and Dewettinck, Koen},
  booktitle    = {Acta Horticulturae},
  editor       = {Hertog, MLA and Nicola{\"i}, BM and Tijskens, LMM},
  isbn         = {9789066056183},
  issn         = {0567-7572},
  keyword      = {Computational Fluid Dynamics,thermal engineering,Salmonella lethality,unshelled eggs,food safety,process impact assessment,SHELL},
  language     = {eng},
  location     = {Leuven, Belgium},
  pages        = {213--219},
  publisher    = {International Society for Horticultural Science (ISHS)},
  title        = {CFD analysis of heat transfer and microbial lethality during pasteurisation of intact eggs},
  volume       = {674},
  year         = {2005},
}

Chicago
Denys, Siegfried, Jan Pieters, and Koen Dewettinck. 2005. “CFD Analysis of Heat Transfer and Microbial Lethality During Pasteurisation of Intact Eggs.” In Acta Horticulturae, ed. MLA Hertog, BM Nicolaï, and LMM Tijskens, 674:213–219. Leuven, Belgium: International Society for Horticultural Science (ISHS).
APA
Denys, S., Pieters, J., & Dewettinck, K. (2005). CFD analysis of heat transfer and microbial lethality during pasteurisation of intact eggs. In M. Hertog, B. Nicolaï, & L. Tijskens (Eds.), Acta Horticulturae (Vol. 674, pp. 213–219). Presented at the 3rd International symposium on Applications of Modelling as an Innovative Technology in the Agri-Food Chain, Leuven, Belgium: International Society for Horticultural Science (ISHS).
Vancouver
1.
Denys S, Pieters J, Dewettinck K. CFD analysis of heat transfer and microbial lethality during pasteurisation of intact eggs. In: Hertog M, Nicolaï B, Tijskens L, editors. Acta Horticulturae. Leuven, Belgium: International Society for Horticultural Science (ISHS); 2005. p. 213–9.
MLA
Denys, Siegfried, Jan Pieters, and Koen Dewettinck. “CFD Analysis of Heat Transfer and Microbial Lethality During Pasteurisation of Intact Eggs.” Acta Horticulturae. Ed. MLA Hertog, BM Nicolaï, & LMM Tijskens. Vol. 674. Leuven, Belgium: International Society for Horticultural Science (ISHS), 2005. 213–219. Print.