抄録
High temperature short time processing (sterilization and pasteurization) by continuous flow system, which consists of heat exchangers and a holding tube, offers shelf stable foods of high quality. Since the lethal effect for food is calculated based on the temperature histories, the engineering knowledge such as flow behavior and heat transfer is indispensable. To ensure microbial safety, thermal schedule to sterilize all parts of the food under the worst condition must be established. The continuous flowing sterilization of liquid food such as beverage has already been widely used as useful producing method. However, the lethal effect might be underestimated because the understanding of their flowing characteristics is insufficient. There are many difficulties with sterilization of the food containing particles. The evaluation of flow velocity distribution of the particles and the boundary heat transfer coefficients between the particle and fluid are especially important to calculate the lethal effect.
