Journal of Food Processing and Preservation · 1980 · 49 citations · 1 references
AgricultureFood ScienceMechanical EngineeringFood EngineeringFood ProcessingHeat TransferHeat Transfer FundamentalsHeat Transfer In FluidsHeat Transfer In FoodsHeat Transfer ModelingNonthermal ProcessingThermal ProcessingCentripetal AccelerationHeadspace DesignHeat Transfer CoefficientsProcess ParametersSterilization DesignThermal Process DesignThermal Process ModelingThermal Properties Of Foods
Heat transfer coefficients can be used effectively in the sterilization process design of canned foods. The study examines how headspace, reel speed, and rotation mode affect heat transfer coefficients in a high‑viscosity food model. Heat transfer coefficients were higher during end‑over‑end rotation than axial rotation, higher during heating than cooling, increased markedly with a minimal headspace but only slightly with larger headspace, and improved when the can rotated off‑center due to greater centripetal acceleration and bubble velocity.
Heat transfer coefficients (htc) can be used effectively in the sterilization process design of canned foods. This paper describes the effect of some critical agitated process parameters – headspace, reel speed, and mode of rotation (end-over-end and axially) on the heat transfer coefficients of a high-viscosity-food fluid model system. Heat transfer coefficients were much higher in end-over-end than in axial rotation and likewise higher in heating than in the cooling cycle of the thermal process. The mere presence of a minimally-sized headspace markedly increases the heat transfer coefficient, whereas further enlargement of headspace volume over certain values only slightly improves the heat transfer coefficient. Moving the rotating can from the central axis to an off-center axis of rotation improves the htc due to the larger centripetal acceleration encountered by the liquid and the relative bubble velocity.
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