Enteral beslenme amacıyla hazırlanmış likit çözeltilerin sterilizasyonu sırasında meydana gelen sıcaklık değişiminin matematiksel modellenmesi

Abstract

In this study, matmetical modeling study to describe the thermal processing of the enteral nutrition solutions was carried out using COMSOL Multiphysics (V-5.3a). For model validatin studies, the experiments were completed in a pilot scale retort system where 500 mL glass jars were used to fill the pre-preapred enteral nutrition solutions. The nodel valdiation studies followed the use of distilled water, 0.5% CMC solution and the enteral solutions. The thermal and physical properties of the distilled water and the CMC solution were obtained from the library of the multiphysics program and the literature while the properties of the enteral solutions were determined using the empirical equations as a function of composition and temperature. The viscosity change of the enteral nutrition solutions were, on the other hand, experimentally determined. The model validation studies for all the cases indicated a perfect match with the model results except with the case of the diet-fiber including enteral nutrition solutions. For this latter case, a break in the emulsion was observed during the process leadign to low and high viscosity phases within the solution, and this affected the experimental and model results. Following the model validation studies, industrial process scenarios were hypothesized for the sterilization of the enteral solutions (without the dier-fiber content), and the vitamin losses for vitamin-C and vitamin-A were determined indicating the potential of the retort thermal processing for the sterilization of liquid enteral nutrition solutions.