A novel numerical approach for modeling the coagulation phenomenon in egg white

摘要

Coagulation is one of the most important phenomena in thermal processing of egg. In this study, along with experimental investigations, a coupled numerical model based on finite volume method was developed to simulate heat transfer, coagulation, and fluid flow during the heating process of liquid egg white. Egg white, filled in a copper cubic container, was heated in a water bath, and the temperature history and coagulated phase front were recorded during the process. The experiments and simulations were repeated for water and coagulated egg as model systems with no phase change and/or convective flow and the results were compared to that of fresh eggs. Results showed that the modeling procedure was successful in predicting the temperature profile and coagulated phase front in liquid egg white during conventional thermal processing and can be employed as a tool in optimization of the process in the industry. Practical applications By application of the proposed approach, egg processing industries can optimize the thermal process of intact egg. The goal of thermal processing of intact egg is achieving the maximum reduction in microbial load either on the surface or inside the egg. Therefore, by simulating the target process and incorporating the coagulation phenomenon into the process modeling, process conditions can be optimized in a way that maximum reduction in microbial load be achieved while preventing the coagulation in the egg.