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摘要
This study utilizes liquid-only cans (fitted with a single particle) to gain insight into the heat transfer phenomenon during the novel process of reciprocating agitation thermal processing (RA-TP) for sterilization of food. Overall heat transfer coefficient (U) across the can-wall was evaluated for cylindrical cans, filled with different concentration of glycerin and treated with reciprocating agitation thermal processing (RA-TP). Thermocouple-equipped single spherical particle (diameter = 0.019 m) of various densities were also kept inside the cans to obtain preliminary insights into the heat transfer phenomenon at the liquid-particle interface (h(fp)). Seven process variables, viz. operating temperature (110-130 C-omicron), reciprocation frequency (1-4 Hz), reciprocation amplitude (0.05-0.25 m), can headspace (0.006-0.012 m), liquid viscosity (0.001-0.942 Pa.s) and particle density (830-2,210 kg/m(3)), were varied according to three full-factorial designs and corresponding U & h(fp) were reported. Depending on the processing condition and product composition, U and h(fp) varied in the range 197-1,240 W/m(2)K and 210-1,230 W/m(2)K respectively. Higher heat transfer was observed at both can wall and liquid-particle interface with increasing temperature, headspace, frequency and amplitude and decreasing liquid viscosity. The order of heat transfer coefficients for processing conditions was: Frequency > amplitude > headspace > temperature; while for product composition was: Frequency > liquid viscosity > product density. This study is relevant for providing data for process modeling of reciprocating agitation thermal processing.
- 出版日期2017-4
- 单位McGill
