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A HEAT TRANSFER CORRELATION FOR ROTARY STEAM‐COIL VACUUM EVAPORATION OF TOMATO PASTE
Author(s) -
CHEN C. S.,
HON V. M. LIMA,
MARSAIOLI A.
Publication year - 1979
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.1365-2621.1979.tb10041.x
Subject(s) - heat transfer coefficient , nusselt number , thermodynamics , heat transfer , chemistry , reynolds number , viscosity , thermal conductivity , materials science , analytical chemistry (journal) , composite material , chromatography , physics , turbulence
The rate of heat transfer is required in designing and sizing the heat transfer surface necessary for heat exchangers. A heat transfer correlation equation was determined for a rotary steam‐coil vacuum evaporator for concentrating tomato juice at the temperature difference of 120–130°F. A Nusselt‐type dimensionless equation was obtained as follows: h o D t /k = 0.60 X S ‐ 2.5 1 (ρND 2 c /μ) 0.6 2 (c p μ/k) 1/3 μ/μ W ) 0,14 in which h o is the film coefficient for the product side of coil surface; D c is the ouside diameter of rotary coil; D t is the inside diameter of the mixing vessel; k is the thermal conductivity; X S is the solids content in decimal; ρ is the density; N is the speed of the rotary coil; μ is the viscosity; and c p is the specific heat. All fluid properties were evaluated at the arithmetic mean temperature of the bulk fluid and the wall except the μW which was evaluated at the wall temperature. The Reynolds number is in the range of 1–200 and solids content 20–50%.