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Peng, J., Tang, J., Barrett, D.M., Sablani S.S., Anderson, N. and Powers, J.R. (2017) Thermal Pasteurization of Ready-to-Eat Foods and Vegetables: Critical Factors for Process Design and Effects on Quality. Critical Reviews in Food Science and Nutrition, 57, 2970-2895. https://doi.org/10.1080/10408398.2015.1082126

has been cited by the following article:

• TITLE: Visualization of Temperature and Flow Behavior in a Continuous Pasteurizer Using Computation Fluid Dynamics

  AUTHORS: Emmanuel Baidhe, Julia Kigozi, Hussein Kivumbi Balimunsi

  KEYWORDS: High-Temperature-Short-Time, Pasteurization, Holding Tube and Heat Exchangers, Simulation

  JOURNAL NAME: Open Access Library Journal, Vol.9 No.9, September 21, 2022

  ABSTRACT: The holding tube and heat exchangers are the most significant components in High-Temperature-Short-Time (HTST) pasteurization processes as they ensure that the system adheres to the set temperature and time conditions. The purpose of this study was to visualize the temperature and flow behavior in heat exchangers and the holding tube of the continuous pasteurizer. The pasteurizer consists of three heat exchangers (heating, regeneration, and cooling section) operating on a counter-current flow system. SolidWorks 2019 was used for both modeling and simulation. There was a significant increase (p