Using Computational Fluid-Dynamics (CFD) for the evaluation of beer pasteurization: effect of orientation of cans

A pasteurizacao dentro da embalagem e o metodo mais usado para a estabilizacao microbiologica de cervejas. A crescente busca por alimentos mais seguros e de melhor qualidade cria a necessidade de melhor entendimento dos processos envolvidos na sua producao. Entretanto, pouco se conhece sobre os perfis de temperatura e velocidade durante o tratamento termico de alimentos liquidos em embalagens comerciais, muitas vezes resultando em processos superdimensionados como garantia de seguranca, porem comprometendo caracteristicas sensoriais e nutricionais do produto e custos do processo. Simulacoes por fluidodinâmica computacional (CFD) tem sido usadas por varios autores na avaliacao desses processos. O presente trabalho teve como objetivo avaliar o efeito da orientacao da embalagem na pasteurizacao de cerveja em uma lata comercial de aluminio por meio de CFD. Simulou-se aquecimento a 60 oC ate 15 UPs (processo convencional de pasteurizacao em cervejas, em que 1 unidade de pasteurizacao (UP) equivale a 1 minuto a 60 oC). Avaliou-se o perfil de temperatura e velocidade das correntes de conveccao ao longo do processo e a variacao das UPs em relacao ao tempo, considerando as latas na posicao convencional, invertida e horizontal. Os perfis de temperatura e velocidade mostraram-se adequados ao esperado segundo dados da literatura. Ao contrario da esterilizacao de alimentos liquidos consistentes em latas conicas, a orientacao da embalagem nao resultou em melhoria no processo.

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