Numerical Simulation of Thermofluiddynamics and Enzyme Inactiva-tion in a Fluid Food System under High Hydrostatic Pressure

摘要

In the present contribution a high hydrostatic pressure (HHP) treatment of a fluid food system is analysed by means of numerical simulation. The considered process is subdivided into a phase of pressure increase from ambient pressure to 500 MPa and a phase of constant pressure application. For both phases temperature and fluid velocity distributions are studied. In addition, results on the simulation of an enzyme inactivation are shown where the inactivation is described by a model equation which is coupled with the equations of fluid dynamics. It can be shown that the inactivation is heterogeneous when the viscosity of the matrix fluid is sufficiently high.