Heat transfer during heat sterilization and cooling processes of canned products |
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Authors: | I Dincer |
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Institution: | (1) Department of Mechanical Engineering, KFUPM Box 127, Dhahran 31261, Saudi Arabia, SA |
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Abstract: | In this paper, an analysis of transient heat transfer during heat sterilization and cooling processes of a cylindrical canned
product is presented. In the analysis, most practical case including the boundary condition of third kind (i.e., convection
boundary condition, leading to 0.1 ≤ Bi ≤ 100) was employed. A simple analytical model for determining effective heat transfer
coefficients for such products is developed. For the heat sterilization process, heating coefficient is incorporated into
heat transfer coefficient model. An experimental study was performed to measure the thermal center temperatures of the short-cylindrical
canned products (i.e., Tuna fish) during heat sterilization at the retort medium temperatures of 115∘C and 121∘C, and during cooling process at 16∘C. The effective heat transfer coefficient model used the experimental temperature data. Using these effective heat transfer
coefficients the center temperature distributions were calculated and compared with the experimental temperature distributions.
Agreement was found considerably high. The results of the present study indicate that the heat-transfer analysis technique
and heat-transfer coefficient model are reliable, and can provide accurate results for such problems.
Received on 12 November 1997 |
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