Particle motion and heat transfer in cans during end-over-end rotation: Influence of physical properties and rotational speed

Journal of Food Processing and Preservation

Volumn 21, Issue 2, 1997, Pages 105-127

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

^a MCGILL UNIVERSITY   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031489334     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.1997.tb00771.x     Document Type: Article

References (15)

1. AWUAH, G.B., RAMASWAMY, H.S. and SIMPSON, B.K. 1995. Comparison of two methods for evaluating fluid-to-surface heat transfer coefficients. Food Res. Int. 28, 261-271.
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., RAJAVSIREDDI, S.P. and SASTRY, S.K. 1988. Particulate heat transfer to canned snap beans in Steritort. J. Food Process Engineering 10, 183-198.
4. 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.
5. MERSON, R.L., SINGH, R.P. and CARROAD, P. 1978. A. An evaluation of Ball's formula methods of thermal process calculations. Food Technol. 32(3), 66-72, 75.
6. OZISIK, M.N. 1985. Heat Transfer: A Basic Approach, International ed. Singapore: McGraw Hill Book Co.
7. RAMASWAMY, H.S., TUNG, M.A. and STARK, R. 1983. A method to measure surface heat transfer from steam/air mixtures in batch retorts. J. Food Sci. 48, 900-905.
8. 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.
9. 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.
10. SASTRY, S.K. 1984. Convective heat transfer coefficients for canned mushrooms processed in still retorts. ASAE Paper No. 84, 6517.
11. STOFOROS, N.G. and MERSON R.L. 1990. Estimating heat transfer coefficients in liquid/particulate canned foods using only liquid temperature data. J. Food Sci. 55, 478-483.
12. STOFOROS, N.B. and MERSON, R.L. 1991. Measurement of heat transfer coefficients in rotating liquid/particle systems. Biotechnol. Prog. 7, 267-271.
13. 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.
14. TEIXEIRA, A.A., DIXON, J.R., ZAHRADNIK, J.W. and ZINSMEISTER, G.E. 1969. Computer determination of spore survival distribution in thermally-processed conduction heated foods. Food Technol. 23, 352-354.
15. 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.