Heat transfer to model Newtonian liquid foods in cans during end-over-end rotation

Research output: Contribution to journalArticle

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Abstract

The effect of end-over-end rotation on heat transfer rate to canned Newtonian liquids was studied with two cans (length: diameter ( L D) = 0·73 and 1·37) over the range 0-38·6 r.p.m. and radius of rotation 0-14·9 cm. Data were obtained with water, glycerine and 30%, 50%, and 60% sucrose solutions. The agitation induced oscillations of the centre temperature about an increasing average value. The oscillations were more pro-nounced in viscous liquids. The heat transfer coefficient (HTC) was found to be independent of the radius of rotation and L D. Head space volume between 3 and 9% did not affect the HTC. A correlation was developed in terms of Nusselt, rotational Reynolds, and Prandtl numbers to predict the HTC: Nu = 2.9Re0.436Pr0.287 The characteristic dimension in Nu and Re was the radius of rotation. This correlation, with R2 = 92%, is valid for Re: 83 - 2·1 × 105 and Pr: 2·8 - 49. Attempts to improve the correlation by incorporating the Grashof number, L D and head space volume as well as other characteristic dimensions were not successful.

Original languageEnglish (US)
Pages (from-to)1-19
Number of pages19
JournalJournal of Food Engineering
Volume4
Issue number1
DOIs
StatePublished - Jan 1 1985

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heat transfer coefficient
cans
heat transfer
Hot Temperature
Food
headspace analysis
liquids
oscillation
Head
agitation
glycerol
sucrose
Glycerol
Sucrose
Temperature
Water
temperature
water

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

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title = "Heat transfer to model Newtonian liquid foods in cans during end-over-end rotation",
abstract = "The effect of end-over-end rotation on heat transfer rate to canned Newtonian liquids was studied with two cans (length: diameter ( L D) = 0·73 and 1·37) over the range 0-38·6 r.p.m. and radius of rotation 0-14·9 cm. Data were obtained with water, glycerine and 30{\%}, 50{\%}, and 60{\%} sucrose solutions. The agitation induced oscillations of the centre temperature about an increasing average value. The oscillations were more pro-nounced in viscous liquids. The heat transfer coefficient (HTC) was found to be independent of the radius of rotation and L D. Head space volume between 3 and 9{\%} did not affect the HTC. A correlation was developed in terms of Nusselt, rotational Reynolds, and Prandtl numbers to predict the HTC: Nu = 2.9Re0.436Pr0.287 The characteristic dimension in Nu and Re was the radius of rotation. This correlation, with R2 = 92{\%}, is valid for Re: 83 - 2·1 × 105 and Pr: 2·8 - 49. Attempts to improve the correlation by incorporating the Grashof number, L D and head space volume as well as other characteristic dimensions were not successful.",
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Heat transfer to model Newtonian liquid foods in cans during end-over-end rotation. / Anantheswaran, Ramaswamy C.; Rao, M. A.

In: Journal of Food Engineering, Vol. 4, No. 1, 01.01.1985, p. 1-19.

Research output: Contribution to journalArticle

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