Premium
SURFACE HEAT TRANSFER COEFFICIENTS ASSOCIATED WITH HEATING of FOOD PARTICLES IN CMC SOLUTIONS
Author(s) -
AWUAH G.B.,
RAMASWAMY H.S.,
SIMPSON B.K.
Publication year - 1993
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.1745-4530.1993.tb00161.x
Subject(s) - nusselt number , thermodynamics , chemistry , heat transfer , natural convection , flow (mathematics) , analytical chemistry (journal) , chromatography , mechanics , physics , turbulence , reynolds number
The fluid‐to‐particle heat transfer coefficients (h fp ) associated with the heating of cylindrical specimens of potato and carrot were evaluated in carboxy‐methylcellulose (CMC) solutions (0–1%) at 50–80C. Average h fp values ranged from 80 to 450 W/m 2 C for potatoes and 100 to 550 W/m 2 C for carrots. Temperature and concentration of CMC influenced its power law parameters and hence. h fp values while fluid velocity (0.2 to 0.7 × 10 −3 m/s), sample size (0.016–0.023 m diameter, 0.02–0.04 m length) and flow direction (upward and downward) had marginal effects. Natural convection dominated the flow regime, giving good correlations between Nusselt and Rayleigh numbers.