Heat transfer to particles in cans with end-over-end rotation: Influence of particle size and concentration (%V/V)

Journal of Food Process Engineering

Volumn 20, Issue 4, 1997, Pages 265-283

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

^a MCGILL UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

BOUNDARY CONDITIONS; HEAT CONDUCTION; HEAT CONVECTION; HEAT TRANSFER COEFFICIENTS; MATHEMATICAL MODELS; PARTICLE SIZE ANALYSIS; PARTICLES (PARTICULATE MATTER); TEMPERATURE MEASUREMENT; THERMOCOUPLES; VISCOSITY OF LIQUIDS;

END OVER END ROTATION; HEAT BALANCE EQUATION;

CANNING;

EID: 0031221280     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.1997.tb00422.x     Document Type: Article

References (16)

1. ANANTHESWARAN, R.C. and RAO, M.A. 1985. Heat transfer to model Newtonian liquid foods in cans during end-over-end rotation. J. Food Eng. 4, 1-19.
2. DENISTON, M.F., HASSAN, B.H. and MERSON, R.L. 1987. Heat transfer coefficients to liquids with food particles in axially rotating cans. J. Food Sci. 52, 962-966, 979.
3. FERNANDEZ, C.L., RAO, M.A., RAJAVASIREDDI, S.P. and SASTRY, S.K. 1988. Particulate heat transfer to canned snap beans in Steritort. J. Food Process Engineering 10, 183-198.
4. HASSAN, B.H. 1984. Heat transfer coefficients for particles in liquid in axially rotating cans. Ph.D. thesis, Dept. of Agricultural Engineering, Univ. of California, Davis, CA.
5. LEKWAUWA, A.N. and HAYAKAWA, K.I. 1986. Computerized model for the prediction of thermal responses of packaged solid-liquid food mixture undergoing thermal processes. J. Food Sci. 57, 1042-1049, 1056.
6. LENZ, M.K. and LUND, D.B. 1978. The lethality-Fourier number method. Heating rate variations and lethality confidence intervals for forced-convection heated foods in containers. J. Food Process Engineering 2, 227-271.
7. MOHSENIN, N.N. 1980. Thermal Properties of Foods and Agricultural Materials. Gordon and Breach Science Publishers, New York.
8. OZISIK, M.N. 1985. Heat Transfer: A Basic Approach. International Ed., McGraw-Hill Book Co., Singapore.
9. SABLANI, S.S. and RAMASWAMY, H.S. 1995. Fluid/particle heat transfer coefficient in cans during end-over-end processing. Lebensm.-Wiss. u.-Technol. 28(1), 56-61.
10. SABLANI, S.S. and RAMASWAMY, H.S. 1996. Particle heat transfer coefficients under various retort operating conditions with end-over-end rotation. J. Food Process Engineering 19, 403-424.
11. SINGH, R.P. 1982. Thermal diffusivity in food processing. Food Technol. 36(2), 87-91.
12. STOFOROS, N.G. and MERSON, R.L. 1990. Estimating heat transfer coefficients in liquid/particulate canned foods using only fluid temperature data. J. Food Sci. 55, 478-483.
13. STOFOROS, N.G. and MERSON, R.L. 1991. Measurement of heat transfer coefficients in rotating liquid/particle systems. Biotechnol. Prog. 7, 267-271.
14. STOFOROS, N.G. and MERSON, R.L. 1992. Physical property and rotational speed effect on heat transfer in axially rotating liquid/particulate canned foods. J. Food Sci. 57, 749-754.
15. SWEAT, V.E. and HAUGH, C.G. 1974. A thermal conductivity probe for small food samples. Trans. ASAE, 17(1) 56-58.
16. WENG, Z., HENDRICKX, M., MAESMANS, G. and TOBBACK, P. 1992. The use of time-temperature-integrator in conjunction with mathematical modelling for determining liquid/particle heat transfer coefficients. J. Food Eng. 16, 197-214.