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TRANSIENT STATE HEAT TRANSFER IN STACKS OF HEAT PROCESSED FOOD STORED IN A COMMERCIAL WAREHOUSE
Author(s) -
HAYAKAWA KANICHI,
TIMBERS GORDON E.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00734_41_4.x
Subject(s) - warehouse , fortran , thermal diffusivity , stack (abstract data type) , heat transfer , thermal conduction , transient (computer programming) , thermodynamics , process engineering , parametric statistics , thermal conductivity , product (mathematics) , thermal , computer science , database , mathematics , environmental science , engineering , physics , statistics , marketing , business , operating system , geometry , programming language
Temperatures in selected locations in the stacks of canned tomato juice and jarred relish, which were placed in an uninsulated warehouse shortly after their production, were determined experimentally. Through careful examination of temperature data collected, mathematical formulas were derived for predicting the temperature response of heat processed food in a warehouse stack For this derivation, a formula for transient state heat conduction in an infinite slab was used. Since the apparent Bio number and thermal diffusivity values of a warehouse stack were required for predicting product temperature by using the derived formulas, a method was developed to determine these two parametric values. A set of computer programs (Fortran IV) were prepared for the computerized prediction of product temperatures by using the derived formulas because they are too complex for manual calculations. There is reasonable agreement between theoretically predicted and experimentally determined temperatures. The maximum difference between the two is 10F° or less during the initial period of warehouse storage. The computational procedure developed in the present investigation will provide invaluable means for determining the proper warehouse storage of heat processed food.