Premium
DISTRIBUTION of HEAT TRANSFER RATE and LETHALITY IN A SINGLE BASKET WATER CASCADE RETORT
Author(s) -
CAMPBELL S.,
RAMASWAMY H.S.
Publication year - 1992
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.1745-4530.1992.tb00141.x
Subject(s) - lethality , retort , cascade , chemistry , distribution (mathematics) , heat transfer , thermodynamics , chromatography , toxicology , biology , mathematics , physics , organic chemistry , mathematical analysis
Temperature and heat distribution studies were carried out in a single basket horizontal water cascading retort at two temperatures and two air over‐pressure levels under fully loaded operating conditions. Various heat transfer parameters (heating and cooling rate indices, f h and f c ), lag factors (j ch and j cc ) and process lethality (F o ) were used as indicators of the retort performance. Time‐temperature data gathered from 24 Lexan TM transducers were used for calculation of the heating and cooling rate indices as well as lethality. There were significant variations in the temperature distribution and heat transfer parameters at the different tray levels; however, these variations did not contribute to large variations in the accumulated overall process lethality.