Heat transfer in canned foods undergoing agitation.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/7907/
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| Title |
Heat transfer in canned foods undergoing agitation.
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| Creator |
Price, R. B.
Bhowmik, S. R. |
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| Subject |
18 Processed foods
01 Canning |
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| Description |
[Effect of can orientation on heat transfer coeff. (h) of a simulated canned food during end-over-end rotation was studied.] An apparatus was developed that allowed for end-over-end rotation of cans during processing in a modified still retort. Cans were rotated in a horizontal or vertical position using a variety of guar gum solutions [0.4, 0.5 and 0.75%] and rotating speeds [between 0 and 30 r.p.m.]. Average values of h were found to increase with rotational speed. Increased viscosity caused a decrease in average h value. Can orientation showed a moderate effect on h. Horizontally positioned cans yielded higher average h values. In 0.4% guar solutions, average increase in h was 7%. A 0.5% solution resulted in a 14% increase in h while the 0.75% guar solution increased h to a lesser degree of only 4%. Statistical analysis determined that each of the individual variables was significant (P < 0.01) in affecting the heat transfer coeff. [; gum concn. (and therefore viscosity of the food) had the greatest single influence on h]. Interactions among variables were also found to affect the h value significantly (P < 0.02).
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| Date |
1994
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/7907/1/Journal%20of%20Food%20Engineering%2C%20Volume-23%284%20%281994%29%20621-629.pdf
Price, R. B. and Bhowmik, S. R. (1994) Heat transfer in canned foods undergoing agitation. Journal of Food Engineering, 23 (4). 621-629, 14 ref.. |
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