Brian F. Heskitt

Residence Time Distribution (RTD) of Particulate Foods in a Continuous Flow Pilot-Scale Ohmic Heater

The residence time distribution (RTD) of a model particulate-fluid mixture (potato in starch solution) in the ohmic heater in a continuous sterilization process was measured using a radio frequency identification (RFID) methodology. The effect of solid concentration and the rotational speed of the agitators on the RTD were studied. The velocity of the fastest particle was 1.62 times the mean product velocity. In general, particle velocity was found to be greater than the product bulk average velocity. Mean particle residence time (MPRT) increased with an increase in the rotational speed of the agitators (P < 0.05), and no particular trend was observed between the MPRT and the solid concentration. The distribution curves E (theta) were skewed to the right suggesting slow moving zones in the system.

Mathematical modeling and microbiological verification of ohmic heating of a multicomponent mixture of particles in a continuous flow ohmic heater system with electric field parallel to flow.

To accomplish continuous flow ohmic heating of a low-acid food product, sufficient heat treatment needs to be delivered to the slowest-heating particle at the outlet of the holding section. This research was aimed at developing mathematical models for sterilization of a multicomponent food in a pilot-scale ohmic heater with electric-field-oriented parallel to the flow and validating microbial inactivation by inoculated particle methods. The model involved 2 sets of simulations, one for determination of fluid temperatures, and a second for evaluating the worst-case scenario. A residence time distribution study was conducted using radio frequency identification methodology to determine the residence time of the fastest-moving particle from a sample of at least 300 particles. Thermal verification of the mathematical model showed good agreement between calculated and experimental fluid temperatures (P > 0.05) at heater and holding tube exits, with a maximum error of 0.6 °C. To achieve a specified target lethal effect at the cold spot of the slowest-heating particle, the length of holding tube required was predicted to be 22 m for a 139.6 °C process temperature with volumetric flow rate of 1.0 × 10(-4) m3/s and 0.05 m in diameter. To verify the model, a microbiological validation test was conducted using at least 299 chicken-alginate particles inoculated with Clostridium sporogenes spores per run. The inoculated pack study indicated the absence of viable microorganisms at the target treatment and its presence for a subtarget treatment, thereby verifying model predictions.

Reheating and Sterilization Technology for Food, Waste and Water: Design and Development Considerations for Package and Enclosure

Long-duration space missions require high-quality, nutritious foods, which will need reheating to serving temperature, or sterilization on an evolved planetary base. The package is generally considered to pose a disposal problem after use. We are in the process of development of a dual-use package wherein the food may be rapidly reheated in Situ using the technology of ohmic heating. We plan to make the container reusable, so that after food consumption, the package is reused to contain and sterilize waste. This approach will reduce Equivalent System Mass (ESM) by using a compact heating technology, and reducing mass requirements for waste storage. Preliminary tests of the package within a specially-designed ohmic heating enclosure show that ISS menu item could easily be heated using ohmic heating technology. Mathematical models for heat transfer were used to optimize the layout of electrodes to ensure uniform heating of the material within the package. Our next step will involve the development of the reusability feature, and to study the treatment of waste within these containers.