Abstract
To study the sterilization and cooling process of orange juice accurately, to ensure the quality of juice, and to reduce the energy consumption and production time, based on the analysis of the killing temperature of common bacteria in juice and the reliability of the model, the high-temperature sterilization and cooling process of canned orange juice was simulated. The results show that the optimal sterilization process is 95 °C, the 1020 s, and the optimal cooling process is 10 °C, 720 s.
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Zhang, M. (2021). Study on Pasteurization and Cooling Technology of Orange Juice Based on CFD Technology. In: Atiquzzaman, M., Yen, N., Xu, Z. (eds) Big Data Analytics for Cyber-Physical System in Smart City. BDCPS 2020. Advances in Intelligent Systems and Computing, vol 1303. Springer, Singapore. https://doi.org/10.1007/978-981-33-4572-0_230
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DOI: https://doi.org/10.1007/978-981-33-4572-0_230
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