Premium
Effect of Processing Variables on Flame Pasteurization of Liquids in Aluminum Cans
Author(s) -
NOH BONG SOO,
HEIL JULIANNA R.,
PATINO HUGO
Publication year - 1985
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.1365-2621.1985.tb10497.x
Subject(s) - pasteurization , bentonite , volumetric flow rate , suspension (topology) , chemistry , combustor , aluminium , materials science , pulp and paper industry , composite material , chemical engineering , food science , combustion , mathematics , mechanics , physics , organic chemistry , homotopy , pure mathematics , engineering
Studies were performed with 203 x 413 aluminum cans using 1% bentonite suspension and 0.4% carbonated water as models, simulating fruit juices and carbonated beverages, respectively. The cans were heated in a pilot flame sterilizer. Of the variables studied at pasteurization temperatures (max. 85°C), the can rotational speed had only a small effect on the heating rate in the range 10‐100 rpm. Gas flow rate, on the other hand, was a very important factor controlling the process. In the range tested, the heat addition rate increased linearly with increasing gas flow rate. The optimum separation distance between the can and the burner was approximately 4 cm for 1 % bentonite and 2 cm for carbonated water. Optimum distances depended on the gas flow rates used.