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Heat Distribution in Industrial‐scale Water Cascading (Rotary) Retort
Author(s) -
SMOUT C.,
LOEY A. VAN,
HENDRICKX M.
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.tb17919.x
Subject(s) - retort , heat transfer , materials science , distribution (mathematics) , chemistry , mechanics , mathematics , mathematical analysis , physics , organic chemistry
A heat distribution study was performed in an industrial‐scale 4‐basket water cascading rotary retort under fully loaded operating conditions. Detailed analysis of the temperature distribution basket‐by‐basket was followed by an evaluation of the temperature distribution throughout the retort (at 0, 4 and 7 rpm). Finally, a heating rate distribution study, using silicone elastomer food‐simulants, was carried out to evaluate heat transfer uniformity throughout the retort. Results revealed that for static processes the slowest heating zone was located at the bottom of the basket at the back of the retort, whereas for rotary processes the center of this basket was heated slowest. Heating rate distribution results indicated uniform heat transfer throughout the retort.