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FLUID‐TO‐PARTICLE CONVECTIVE HEAT TRANSFER COEFFICIENT AS EVALUATED IN an ASEPTIC PROCESSING HOLDING TUBE SIMULATOR
Author(s) -
AWUAH G.B.,
RAMASWAMY H.S.,
SIMPSON B.K.,
SMITH J.P.
Publication year - 1996
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.1745-4530.1996.tb00392.x
Subject(s) - biot number , heat transfer coefficient , heat transfer , thermodynamics , tube (container) , particle (ecology) , materials science , particle size , volumetric flow rate , convective heat transfer , mechanics , chemistry , analytical chemistry (journal) , chromatography , composite material , physics , oceanography , geology
A pilot scale aseptic processing holding tube simulator was fabricated for evaluating fluid‐to‐particle convective heat transfer coefficients at temperatures up to 110C. the simulator was calibrated to give carrier fluid flow rate as a function of CMC concentration, temperature, pump rpm and pipe diameter. Fluid‐to‐particle heat transfer coefficients (h fp ) were estimated with model and real food particles held stationary in a moving liquid. Data were gathered under various conditions: CMC concentration (0‐ 1.0% w/w), flow rate (1.0 ‐ 1.9 × 10 −4 m 3 /s) and particle size (diameter: 21 and 25.4 mm; length: 24 and 25.4 mm). Depending on operating conditions, average heat transfer coefficients (h fp ) ranged from 100 to 700 W/m 2 C with corresponding Biot numbers (Bi) ranging from 10 to 50. CMC concentration, fluid temperature and flow rate, as well as their interactions, had significant effect (p < 0.05) on h fp for both Teflon and potato particles. Some differences were observed with respect to the associated h fp for Teflon and potatoes due probably to differences in their structural/textural characteristics. Heat transfer coefficient associated with cooling were significant ly lower (p < 0.05) than those associated with heating.