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ACCELERATED COOLING OF HOT PACK VISCOUS PRODUCTS BY INTERNAL BOILING
Author(s) -
MIZRAHI S.,
KOPELMAN I. J.
Publication year - 1980
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.1365-2621.1980.tb07448.x
Subject(s) - boiling , condensation , pressure drop , thermodynamics , mass transfer , boiling point , materials science , chemistry , chromatography , physics
A method is suggested for accelerated cooling of hot‐pack viscous food products, with the effect based on removal of noncondensable gases from the can. This removal of the noncondensable gases promotes rapid condensation of vapor in the headspace, creates a pressure drop which, above a certain level, in turn induces boiling of the content, and the resulting agitation and mixing together with the condensation make for substantial improvement in heat transfer. For example, with this method only 15 min were needed to cool a #10 can of comminuted orange from 90 down to 45°C (mass average temperature), as compared to 100 min required in the commercial process.