Thermodynamics, kinetics, and computational fluid dynamics modeling of Escherichia coli and Salmonella Typhi inactivation during the thermosonication process of celery juice

Thermodynamics, kinetics, and computational fluid dynamics modeling of Escherichia coli and Salmonella Typhi inactivation during the thermosonication process of celery juice

In this study, thermosonication (37 KHz, 300 W; 50, 60, and 70 °C) of celery juice was performed to inactivate Escherichia coli and Salmonella Typhi in 6 min. The inactivation of pathogens and the process were modeled using mathematical, thermodynamic, and computational fluid dynamics models. The fi...

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Bibliographic Details
Main Authors: Seyed Mohammad Bagher Hashemi, Reza Roohi, Elahe Abedi
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Ultrasonics Sonochemistry
Subjects:
Thermosonication
Kinetics
Microbial inactivation
Heat equations
Celery juice
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417724000683

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http://www.sciencedirect.com/science/article/pii/S1350417724000683

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