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

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Abstract

Heat transfer coefficients were determined for aqueous guar gum solutions (0·3%, 0·4%, 0·5%, and 0·75%) during end-over-end rotation in copper cans. The variables investigated were size of can, speed of rotation and radius of rotation. The centre temperature within the can was found to oscillate. Over the range of variables studied, the heat transfer coefficient was found to be independent of the radius of rotation and the size of the can. The heat transfer data for non-Newtonian fluids were correlated in terms of Nusselt (Nu), generalised Reynolds (GRe), and generalised Prandtl (GPr) numbers: Nu = 1.41GRe0.482GPr0.355. The correlation was found to be similar to that developed earlier for Newtonian liquids.

Original languageEnglish (US)
Pages (from-to)21-35
Number of pages15
JournalJournal of Food Engineering
Volume4
Issue number1
DOIs
StatePublished - 1985

All Science Journal Classification (ASJC) codes

  • Food Science

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