A computational study for axial rotation effects on heat transfer in rotating cans containing liquid water, semi-fluid food system and headspace

International Journal of Heat and Mass Transfer

Volumn 55, Issue 13-14, 2012, Pages 3774-3788

  Erdogdu, Ferruh ^a   Tutar, Mustafa ^b,c  

^a MERSIN UNIVERSITY   (Turkey)

^b MONDRAGON UNIVERSITY   (Spain)

^c BASQUE FOUNDATION FOR SCIENCE   (Spain)

Author keywords

Headspace; Heat transfer; Momentum transfer; Numerical modeling; Rotating can; Two phase

Indexed keywords

AIR-WATER; AXIAL ROTATION; BUOYANCY FORCES; CENTRIFUGAL BUOYANCY; COMPUTATIONAL STUDIES; DENSITY VARIATIONS; ENERGY REQUIREMENTS; FINITE VOLUME; FOOD INDUSTRIES; FOOD MATERIALS; FOOD SYSTEM; GRAVITATIONAL FORCES; HEADSPACES; HEAT TRANSFER RATE; INNOVATIVE APPROACHES; LIQUID CONTENTS; LIQUID WATER; MATERIAL SYSTEMS; NON-THERMAL PROCESSING; NUMERICAL MODELING; OPTIMAL PROCESSING; PROCESSING TIME; ROTATING CAN; ROTATION SPEED; ROTATIONAL FORCES; SEMI-LIQUID; TEMPERATURE INCREASE; TRACKING ALGORITHM; TWO-PHASE; TWO-PHASE FLUID SYSTEMS; VELOCITY FIELD; VOLUME OF FLUID METHOD;

AIR; BUOYANCY; CANNING; CENTRIFUGATION; HEAT TRANSFER; LIQUIDS; MOMENTUM TRANSFER; OPTIMIZATION; PHYSICAL PROPERTIES; RAPID THERMAL ANNEALING; REYNOLDS NUMBER; SHAFTS (MACHINE COMPONENTS); SPECIFIC HEAT; VELOCITY;

THERMAL PROCESSING (FOODS);

EID: 84859789577     PISSN: 00179310     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijheatmasstransfer.2012.03.031     Document Type: Article

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