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UV disinfection between concentric cylinders.

机译:同心圆筒之间的紫外线消毒。

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Outbreaks of food-born illness associated with the consumption of unpasteurized juice and apple cider have resulted in a rule published by the U.S. Food and Drug Administration (FDA) in order to improve the safety of juice products. The rule (21 CFR120) requires manufacturers of juice products to develop a Hazard Analysis and Critical Control Point (HACCP) plan and to achieve a 5-log reduction in the number of the most resistant pathogens. Ultraviolet (UV) disinfection is one of the promising methods to reach this 5-log reduction of pathogens.; The absorption coefficients of juices typically vary from 10 to 40 cm -1 and can be even higher depending on brand and processing conditions. Thin film reactors consisting of two concentric cylinders are suitable for inactivating pathogens in juices. When the two concentric cylinders are fixed, the flow pattern in the gap can be laminar Poiseuille flow or turbulent flow depending on flow rates. If the inner cylinder is rotating, and the rotating speed of the inner cylinder exceeds a certain value, the flow pattern can be either laminar or turbulent Taylor-Couette flow.; UV disinfection between concentric cylinders in laminar Poiseuille flow, turbulent flow and both laminar and turbulent Taylor-Couette flow was investigated experimentally and numerically. This is the first systematic study done on UV disinfection between concentric cylinders in all three flow patterns. The present work provides new experimental data for pathogen inactivation in each of the three flow patterns. In addition, the present study constitutes the first systematic numerical CFD predictions of expected inactivation levels. Proper operating parameters and optimum gap widths for different flow patterns are suggested. It is concluded that laminar Poiseuille flow provides inferior (small) inactivation levels while laminar Taylor-Couette flow provides superior (large) inactivation levels. The relative inactivation levels are: laminar Poiseuille flow turbulent flow laminar Taylor-Couette flow.
机译:与未经巴氏消毒的果汁和苹果酒的食用有关的食源性疾病暴发已导致美国食品药品监督管理局(FDA)发布了一项法规,以提高果汁产品的安全性。该法规(21 CFR120)要求果汁产品的制造商制定危害分析和关键控制点(HACCP)计划,并使最具抗药性的病原体数量减少5对数。紫外线(UV)消毒是实现病原体减少5对数的有前途的方法之一。果汁的吸收系数通常在10到40 cm -1之间变化,根据品牌和加工条件的不同,吸收系数甚至可能更高。由两个同心圆筒组成的薄膜反应器适用于灭活果汁中的病原体。当两个同心圆柱体固定时,根据流速,间隙中的流型可以是层流泊瓦流或湍流。如果内筒正在旋转,并且内筒的旋转速度超过某个值,则流型可以是层流或湍流泰勒-库埃特流。实验和数值研究了层流Poiseuille流,湍流以及层流和湍流Taylor-Couette流中同心圆柱之间的紫外线消毒。这是对所有三种流型中的同心圆筒之间的紫外线消毒进行的首次系统研究。本工作提供了三种流型中每种致病菌灭活的新实验数据。此外,本研究构成了预期失活水平的第一个系统的数值CFD预测。建议针对不同流型的正确操作参数和最佳间隙宽度。结论是,层状Poiseuille流动提供了较低的(小的)灭活水平,而层状Taylor-Couette流动提供了较高的(大)灭活水平。相对失活水平为:层状泊瓦流<湍流<层流泰勒-库埃特流。

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