Premium
Experimental Verification of a Heat Transfer Model for Simulated Liquid Foods Undergoing Flame Sterilization
Author(s) -
RODRIGUEZ RENÉ D. PERALTA,
MERSON R. L.
Publication year - 1983
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.1365-2621.1983.tb14884.x
Subject(s) - combustor , heat transfer , combustion , viscosity , materials science , sterilization (economics) , chemistry , mechanics , thermodynamics , composite material , organic chemistry , physics , monetary economics , economics , foreign exchange market , foreign exchange
Four silicone oils with viscosities ranging from 0.0013 Pa‐s to 0.3385 Pa‐s were used as model liquid foods to measure the heating rates in a specially‐designed single‐can flame sterilizer. A previously‐developed mathematical heat transfer model was experimentally tested with respect to the effect of liquid viscosity, can rotation, combustion gases crossflow velocity, and can‐burner separation. For all the cases studied, order of magnitude agreement was obtained between experimentally measured and predicted heating rates, with experimental values ranging from 0.16°C/s to 0.52°C/s.