Particle Shape Influence on Heat Transfer in Cans Containing Liquid Particle Mixtures Subjected to End-over-end Rotation

LWT

Volumn 30, Issue 5, 1997, Pages 525-535

  Ramaswamy, H S ^a   Sablani, S S ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Agitation; Finite difference model; Heat transfer coefficient; Thermal processing

Indexed keywords

EID: 0000689659     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1996.0221     Document Type: Article

References (16)

1. Lenz M. K., Lund D. B. The lethality-Fourier number method. Heating rate variations and lethality confidence intervals for forced-convection heated foods in containers. Journal of Food Process Engineering. 2:1978;227-271.
2. Lekwauwa A. N., Hayakawa K. I. Computerized model for the prediction of thermal responses of packaged solid-liquid food mixture undergoing thermal processes. Journal of Food Science. 51:1986;1042-1049.
3. Deniston M. F., Hassan B. H., Merson R. L. Heat transfer coefficients to liquids with food particles in axially rotating cans. Journal of Food Science. 52:1987;962-966.
4. Fernandez C. L., Rao M. A., Rajavasireddi S. P., Sastry S. K. Particulate heat transfer to canned snap beans in Steritort. Journal of Food Process Engineering. 10:1988;183-198.
5. Stoforos N. G., Merson R. L. Estimating heat transfer coefficients in liquid/particulate canned foods using only liquid temperature data. Journal of Food Science. 55:1990;478-483.
6. Stoforos N. G., Merson R. L. Measurement of heat transfer coefficients in rotating liquid/particle systems. Biotechnology Progress. 7:1991;267-271.
7. Weng Z., Hendrickx M., Maesmans G., Tobback P. The use of time-temperature-integrator in conjunction with mathematical modelling for determining liquid/particle heat transfer coefficients. Journal of Food Engineering. 16:1992;197-214.
8. Stoforos N. G., Merson R. L. A solution to the equations governing heat transfer in agitating liquid/particulate canned food. Journal of Food Process Engineering. 18:1995;165-185.
9. Sablani S. S., Ramaswamy H. S. Fluid-to-particle heat transfer coefficient in cans during end-over-end processing. Lebebsmittel-Wissenschaft und-Technologie. 28:1995;56-61.
10. Stoforos N. G., Merson R. L. Physical property and rotational speed effect on heat transfer in axially rotating liquid/particulate canned foods. Journal of Food Science. 57:1992;749-754.
11. Sablani S. S., Ramaswamy H. S. Particle heat transfer coefficients under various retort operating conditions with end-over-end rotation. Journal of Food Process Engineering. 19:1996;403-424.
12. Jaluria Y., Torrance K. E. Computational Heat Transfer. 1986;Hemisphere Publishing Corporation, New York.
13. Chandrana D. I., Gavin A. III. Establishing thermal processes for heterogeneous foods to be processed aseptically: a theoretical comparison of process development methods. Journal of Food Science. 54:1989;198-204.
14. Astrom A., Bark G. Heat transfer between fluid and particles in aseptic processing. Journal of Food Engineering. 21:1994;97-125.
15. Ozisik M. N. Heat Transfer: a basic approach. 1985;McGraw-Hill Book Co.
16. Schiesser W. E. DSS/2, an introduction to the use of mathematical software for ordinary and partial differential equations. Guidelines for the programming of a numerical method of lines code. 1983;Lehigh University, Bethlehem.