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TEMPERATURE DISTRUBITIONS AND LIQUID‐SIDE HEAT TRANSFER COEFFICIENTS IN MODEL LIQUID FOODS IN CANS UNDERGOING FLAME STERILIZATION HEATING
Author(s) -
MERSON R. L.,
LEONARD S. J.,
MEJIA ERNESTO,
HEIL J.
Publication year - 1980
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1980.tb00248.x
Subject(s) - sterilization (economics) , heat transfer , materials science , mechanics , heat transfer coefficient , thermodynamics , chemistry , thermal , atmospheric temperature range , analytical chemistry (journal) , chromatography , physics , monetary economics , economics , foreign exchange market , foreign exchange
Heat transfer studies were performed with clay suspensions and sugar solutions in 303 × 406 cans heated singly in a flame process simulator. Experimental results show that the can wall temperature does not reach excessive temperatures and that the temperature distribution throughout the can is uniform. The slowest heating point was on the axis near the end of the can but this temperature lagged the center temperature by less than 3°C even with adverse heating conditions (i.e., no head space). The liquid‐side heat transfer coefficient in 60% sucrose solution at 30 rpm was measured to be 466 ± 34 W/m 2 K based on the cylindrical area of the can. Rotational speed had only a small effect on heating rate in the range of 10 to 120 rpm.