Convective Heat Transfer to Canned Liquid Foods in a Steritort

M. A. RAO; H. J. COOLEY; R. C. ANANTHESWARAN; R. W. ENNIS

doi:10.1111/j.1365-2621.1985.tb13298.x

Convective Heat Transfer to Canned Liquid Foods in a Steritort

M. A. RAO, H. J. COOLEY, R. C. ANANTHESWARAN, R. W. ENNIS

Food Science

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Abstract

Heat transfer coefficients to canned Newtonian and non‐Newtonian liquids were determined in a Steritort. Dimensionless correlations of the form, NU_D= A₁ (Gr P_I)^A2+ A₃ (ReD Pr L/D)^A4 correlated well the data. The diameter of the can was the characteristic dimension and the properties of each fluid were evaluated at the average of its initial and final temperatures. The contribution of free convection was significant (44 ‐ 97%). The data with non‐Newtonian fluids were correlated using the generalized Reynolds number (Re_D́), and the Prandtl and the Grashof numbers based on the apparent viscosity in Re_D́. It appears that the mechanism of heat transfer was also changed by conduction in the case of a 0.75% sugar gum solution whose consistency index of the power law model was about 0.9N sⁿ/m² at 6°C.

Original language	English (US)
Pages (from-to)	150-154
Number of pages	5
Journal	Journal of Food Science
Volume	50
Issue number	1
DOIs	https://doi.org/10.1111/j.1365-2621.1985.tb13298.x
State	Published - Jan 1985

All Science Journal Classification (ASJC) codes

Food Science

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10.1111/j.1365-2621.1985.tb13298.x

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title = "Convective Heat Transfer to Canned Liquid Foods in a Steritort",

abstract = "Heat transfer coefficients to canned Newtonian and non‐Newtonian liquids were determined in a Steritort. Dimensionless correlations of the form, NUD= A1 (Gr PI)A2+ A3 (ReD Pr L/D)A4 correlated well the data. The diameter of the can was the characteristic dimension and the properties of each fluid were evaluated at the average of its initial and final temperatures. The contribution of free convection was significant (44 ‐ 97%). The data with non‐Newtonian fluids were correlated using the generalized Reynolds number (Re{\'D}), and the Prandtl and the Grashof numbers based on the apparent viscosity in Re{\'D}. It appears that the mechanism of heat transfer was also changed by conduction in the case of a 0.75% sugar gum solution whose consistency index of the power law model was about 0.9N sn/m2 at 6°C.",

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T1 - Convective Heat Transfer to Canned Liquid Foods in a Steritort

AU - RAO, M. A.

AU - COOLEY, H. J.

AU - ANANTHESWARAN, R. C.

AU - ENNIS, R. W.

PY - 1985/1

Y1 - 1985/1

N2 - Heat transfer coefficients to canned Newtonian and non‐Newtonian liquids were determined in a Steritort. Dimensionless correlations of the form, NUD= A1 (Gr PI)A2+ A3 (ReD Pr L/D)A4 correlated well the data. The diameter of the can was the characteristic dimension and the properties of each fluid were evaluated at the average of its initial and final temperatures. The contribution of free convection was significant (44 ‐ 97%). The data with non‐Newtonian fluids were correlated using the generalized Reynolds number (ReD́), and the Prandtl and the Grashof numbers based on the apparent viscosity in ReD́. It appears that the mechanism of heat transfer was also changed by conduction in the case of a 0.75% sugar gum solution whose consistency index of the power law model was about 0.9N sn/m2 at 6°C.

AB - Heat transfer coefficients to canned Newtonian and non‐Newtonian liquids were determined in a Steritort. Dimensionless correlations of the form, NUD= A1 (Gr PI)A2+ A3 (ReD Pr L/D)A4 correlated well the data. The diameter of the can was the characteristic dimension and the properties of each fluid were evaluated at the average of its initial and final temperatures. The contribution of free convection was significant (44 ‐ 97%). The data with non‐Newtonian fluids were correlated using the generalized Reynolds number (ReD́), and the Prandtl and the Grashof numbers based on the apparent viscosity in ReD́. It appears that the mechanism of heat transfer was also changed by conduction in the case of a 0.75% sugar gum solution whose consistency index of the power law model was about 0.9N sn/m2 at 6°C.

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Convective Heat Transfer to Canned Liquid Foods in a Steritort

Abstract

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