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Heating Rates of Peach Juice in an Agitated Jacketed Vessel
Author(s) -
Ibarz A.,
Ramos A.M.,
PuigBargués J.,
BarbosaCánovas G.V.
Publication year - 1998
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.1365-2621.1998.tb15851.x
Subject(s) - agitator , prandtl number , reynolds number , nusselt number , froude number , viscosity , thermodynamics , chemistry , heat transfer , rheology , materials science , mechanics , turbulence , flow (mathematics) , physics
Heat transfer characteristics were studied on clarified depectinized peach juices heated in an agitated jacketed vessel. Four types of agitators and several agitation rates were analyzed. Two equations were derived for the density and rheological behavior of peach juice based on the combined effects of temperature and soluble solids content. Overall and internal heat transfer coefficients were also determined. For each agitator, Nusselt number was statistically correlated as a function of the Reynolds and Prandtl numbers, and as the ratio of the fluid viscosity at the bulk temperature to the fluid viscosity at the wall temperature. The power number also correlated with the Reynolds, Froude, and time numbers.