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EFFECT of STEAM/AIR MIXTURES ON THERMAL PROCESSING of an INDUCED CONVECTION‐HEATING PRODUCT (TOMATO CONCENTRATE) IN A STERITORT
Author(s) -
DENISTON MARK F.,
KIMBALL RICHARD N.,
STOFOROS NIKOLAOS G.,
PARKINSON KIM 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.tb00142.x
Subject(s) - nusselt number , prandtl number , mechanics , thermodynamics , convection , chemistry , reynolds number , materials science , physics , turbulence
The effect of reel speed, can size, and percent air during steam and steam/air processing in a Steritort on the heating rate of tomato concentrate (an induced convection‐heating product) was investigated. A Taylor expansion equation, relating Ball process times with the above three variables, considering first order, second order, and interaction effects, was presented. A correlation equation for the Nusselt number as a function of the Reynolds and Prandtl numbers, the can length over the diameter ratio, and the steam content was also presented. Percent reduction in process lethality increased with increasing can size and air content, and decreasing reel speed and target lethality. Increase in percent air in the steam/air mixture could be compensated by an increase of the rotational speed.