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HEAT TRANSFER TO WATER AND SOME HIGHLY VISCOUS FOOD SYSTEMS IN A WATER‐COOLED SCRAPED SURFACE HEAT EXCHANGER
Author(s) -
BOXTEL L. B. J.,
GOETHART R. L. DE FIELLIETTAZ
Publication year - 1983
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.1745-4530.1983.tb00297.x
Subject(s) - heat transfer coefficient , dynamic scraped surface heat exchanger , heat transfer , thermodynamics , plate heat exchanger , coolant , materials science , heat spreader , heat exchanger , ntu method , micro heat exchanger , chemistry , mechanics , critical heat flux , physics
Heat transfer in a water‐cooled scraped surface heat exchanger has been investigated. The overall heat transfer coefficient in the heat exchanger is composed of three elements: heat transfer coefficient in the coolant jacket, resistance to heat flow in the separation wall and heat transfer coefficient inside the scraped cylinder. A method for assessing the heat transfer coefficient at the coolant side was developed. In contrast with studies published elsewhere, heat transfer was investigated with food systems which are non‐newtonian and possess a complicated and unknown flowing behavior at higher shear rates. For water and three starch‐based food products (starch content 12–18%) the heat transfer coefficients inside the scraped cylinder were measured for shaft speeds ranging from 1.67 to 10 revolutions/s. The experimental results were compared with heat transfer coefficients calculated with a model based on the penetration theory. For the starch‐based products, in general, no consistent interactions between mass flow rates and internal heat transfer coefficients were observed. In the shaft speed range studied heat transfer coefficients at scraped surface varied from 3200 to 7800 W/m 2 K for water, from 500 to 3150 W/m 2 K for velouté sauce, from 670 to 1330 W/m 2 K for roux and from 780 to 1900 W/m 2 K for ragout.