8.34 A liquid food product is processed in a continuous- flow sterilizer. The liquid enters the sterilizer at a tem- m,i,h m perature and flow rate of T 20°C, . 1 kg/s, respectively. A...

8.34
A liquid food product is processed in a continuous- flow sterilizer. The liquid enters the sterilizer at a tem-

respectively. A time-at-temperature constraint requires that the product be held at a mean temperature of
T
m
90°C for 10 s to kill bacteria, while a second con- straint is that the local product temperature cannot

(b) Consider a pharmaceutical of volume
V
c
1 m3, den-

exceed
T

max

230°C in order to preserve a pleasing

sity
p
c


1100 kg/m3, specific heat
c
v
,c
2000 J/kg K,

taste. The sterilizer consists of an upstream,
L
h

5m

and an initial temperature of
T
c,i
25°C. A coiled

heating section characterized by a uniform heat flux,