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HEAT TRANSFER to and TRANSPORT PROPERTIES of WHEAT GLUTEN IN A TUBULAR REACTOR
Author(s) -
STRECKER T.D.,
CAVALIERI R.P.,
ZOLLARS R.
Publication year - 1995
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.1745-4530.1995.tb00376.x
Subject(s) - thermodynamics , materials science , rheology , extrusion , heat transfer , rheometer , power law , mechanics , chemistry , composite material , physics , mathematics , statistics
The design and modeling of a tubular reactor, similar to an extrusion rheometer, which accounts for reacting flow is described. A numerical study (finite differences) of heat transfer to a flowing and reacting biopolymer melt (wheat gluten), similar to extrusion processing, is described and compared to experimental data. the cylindrical wall is nonisothermal in the axial direction, but is adequately characterized by a third‐order polynomial determined experimentally. Convective and viscous dissipation terms are included in the energy equation. the rheological behavior of the melt is described by a power law model, . The consistency coefficient pre‐exponential, m 0 , is 530,000–2,100,000 Pa‐sec n and the power law exponent or flow index, n, is 0.38–0.65 for a 25–30% moisture content range and a 110–209 C temperature range. the flow index decreases with increasing conversion due to polymerization reactions occurring at elevated temperatures. Flow curves, bulk temperatures, and temperature profiles are presented for a variety of cylinder wall temperatures and biopolymer moisture contents.