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Surface Heat Transfer Coefficients for Steam/Air Mixtures in Two Pilot Scale Retorts
Author(s) -
TUNG M. A.,
RAMASWAMY H. S.,
SMITH T.,
STARK R.
Publication year - 1984
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.1365-2621.1984.tb13246.x
Subject(s) - retort , flow (mathematics) , heat transfer , volumetric flow rate , brick , mass transfer , chemistry , thermodynamics , materials science , mechanics , composite material , chromatography , physics , organic chemistry
Surface heat transfer coefficients (h) for steam/air mixtures were studied in a vertical, positive flow retort and a horizontal, forced circulation Lagarde retort, using rectangular metal bricks. Influences of test brick orientation and fractional steam content (S), temperature, flow rate and direction of the heating medium on h values were studied. In both retorts, steam content was found to be the major factor (p < 0.05) influencing h, while temperature had no effect (p > 0.05). Flow direction and flow rate in the positive flow retort, and brick orientation in the Lagarde retort also influenced h. Exponential equations, h = a exp (bS), described relationships between h and S, with a and b dependent upon retort type, flow rate, flow direction and test brick orientation.