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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| Format: | Article |
| Language: | English |
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Elsevier
2024-03-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417724000683 |
| _version_ | 1827308919687479296 |
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| author | Seyed Mohammad Bagher Hashemi Reza Roohi Elahe Abedi |
| author_facet | Seyed Mohammad Bagher Hashemi Reza Roohi Elahe Abedi |
| author_sort | Seyed Mohammad Bagher Hashemi |
| collection | DOAJ |
| description | 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 findings indicated that the distribution of power dissipation density was not uniform across the entire domain, including the beaker area, with a maximum value of 27.8 × 103 W/m3. At lower temperatures, E. coli showed a 9.4 % higher resistance to sonication, while at higher temperatures, S. Typhi had a 5.4 % higher durability than E. coli. Increasing the temperature decreased the maximum inactivation rate of both S. Typhi and E. coli by 15.5 % and 20.5 % respectively, while increasing the thermal level by 20 °C reduced the log time to achieve the maximum inactivation rate by 20.3 % and 34.9 % for S. Typhi and E. coli respectively, highlighting the stronger effect of sonication at higher temperatures. According to the results, the positive magnitudes of ΔG were observed in both E. coli and S. Typhi, indicating a similar range of variations. Additionally, the magnitude of ΔG increased by approximately 5.2 to 5.5 % for both microorganisms which suggested the inactivation process was not spontaneous. |
| first_indexed | 2024-03-07T22:01:35Z |
| format | Article |
| id | doaj.art-e1f3791868704afca6f58955501ba98a |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-04-24T19:20:13Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-e1f3791868704afca6f58955501ba98a2024-03-26T04:26:35ZengElsevierUltrasonics Sonochemistry1350-41772024-03-01104106820Thermodynamics, kinetics, and computational fluid dynamics modeling of Escherichia coli and Salmonella Typhi inactivation during the thermosonication process of celery juiceSeyed Mohammad Bagher Hashemi0Reza Roohi1Elahe Abedi2Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, IranDepartment of Mechanical Engineering, Faculty of Engineering, Fasa University, Fasa, Iran; Corresponding author.Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, IranIn 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 findings indicated that the distribution of power dissipation density was not uniform across the entire domain, including the beaker area, with a maximum value of 27.8 × 103 W/m3. At lower temperatures, E. coli showed a 9.4 % higher resistance to sonication, while at higher temperatures, S. Typhi had a 5.4 % higher durability than E. coli. Increasing the temperature decreased the maximum inactivation rate of both S. Typhi and E. coli by 15.5 % and 20.5 % respectively, while increasing the thermal level by 20 °C reduced the log time to achieve the maximum inactivation rate by 20.3 % and 34.9 % for S. Typhi and E. coli respectively, highlighting the stronger effect of sonication at higher temperatures. According to the results, the positive magnitudes of ΔG were observed in both E. coli and S. Typhi, indicating a similar range of variations. Additionally, the magnitude of ΔG increased by approximately 5.2 to 5.5 % for both microorganisms which suggested the inactivation process was not spontaneous.http://www.sciencedirect.com/science/article/pii/S1350417724000683ThermosonicationKineticsMicrobial inactivationHeat equationsCelery juice |
| spellingShingle | Seyed Mohammad Bagher Hashemi Reza Roohi Elahe Abedi Thermodynamics, kinetics, and computational fluid dynamics modeling of Escherichia coli and Salmonella Typhi inactivation during the thermosonication process of celery juice Ultrasonics Sonochemistry Thermosonication Kinetics Microbial inactivation Heat equations Celery juice |
| title | Thermodynamics, kinetics, and computational fluid dynamics modeling of Escherichia coli and Salmonella Typhi inactivation during the thermosonication process of celery juice |
| title_full | Thermodynamics, kinetics, and computational fluid dynamics modeling of Escherichia coli and Salmonella Typhi inactivation during the thermosonication process of celery juice |
| title_fullStr | Thermodynamics, kinetics, and computational fluid dynamics modeling of Escherichia coli and Salmonella Typhi inactivation during the thermosonication process of celery juice |
| title_full_unstemmed | Thermodynamics, kinetics, and computational fluid dynamics modeling of Escherichia coli and Salmonella Typhi inactivation during the thermosonication process of celery juice |
| title_short | Thermodynamics, kinetics, and computational fluid dynamics modeling of Escherichia coli and Salmonella Typhi inactivation during the thermosonication process of celery juice |
| title_sort | thermodynamics kinetics and computational fluid dynamics modeling of escherichia coli and salmonella typhi inactivation during the thermosonication process of celery juice |
| topic | Thermosonication Kinetics Microbial inactivation Heat equations Celery juice |
| url | http://www.sciencedirect.com/science/article/pii/S1350417724000683 |
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