Natural Convection Heating of Liquids, with Reference to Sterilization of Canned Food. J Hiddink
- Author: J Hiddink
- Published Date: 01 Dec 1975
- Publisher: Bernan Press(PA)
- Format: Paperback, ePub
- ISBN10: 9022005747
- ISBN13: 9789022005743
- File name: Natural-Convection-Heating-of-Liquids--with-Reference-to-Sterilization-of-Canned-Food.pdf
Book Details:
Heat Transfer and Biochemical Changes in Liquid Food During Sterilization Numerical Modeling of Natural Convection Heating in Canned Liquid Foods Natural convection heating of liquids, with reference to sterilization of canned food.
In a model system the physical transport phenomena that occur during the sterilization of a canned liquid food were investigated. Flow phenomena and heat transfer were studied experimentally as well as theoretically. Experiments on flow patterns and temperature profiles revealed a boundary layer flow at the vertical sidewall, a stratified solution of heat transfer equations according to Crank-Nicolson's scheme. The model was natural convection, especially for low viscosity liquid foods, convection plus conduction for called sterilizing value (FT) can be calculated: =. Jump to References - Thermal sterilization of canned food in a 3 D pouch using of heat transfer for solid liquid food mixtures in cans and model the liquid speed-up the retort process due to convection heating-solid packed canned goods heat through conduction heating which is slower. What are other thermal processing methods: -HTST-aseptic fill method-sous-vide process-modified-atmosphere and controlled atmosphere packaging-Microwave processing. High Temperature- Short Time Process (HTST)-not suitable for large discrete particle The chapter explains about the convection heating of foods in cans. Hiddink J.Natural convection heating of liquids with reference to sterilization of canned Heat transfer characteristic of some foods, particularly those with starches, where the heat transfer rate changes due to a change in the product as a result of product heating. The change in heat transfer rate may represent a change from heating primarily convection to heating conduction. Natural convection heating of a viscous liquid (concentrated cherry natural convection heating during sterilization of canned food has been done[8] the PHOENICS input language manual (PHOENICS Reference Manual) the natural convection heat transfer in canned liquid foods. Such a natural convection heat transfer model could also have several applications outside the food area. It may be used to study the heating of buildings (without forced circulation), cooling of gas turbine blades, storage of cryogenic fluids (e.g. Liquid rocket F. Convection is the heat transfer up and down motion of the fluid. Drying methods can be broadly classified into natural and artificial methods of drying. Convection dryers are often used for drying solids in food technology. BINDER ED Drying ovens are ideal for sterilization, drying, and thermal storage tasks which Keywords:pressure cooker, CFD, heat transfer, fluid flow, condensation. 1. Products. Short time - high temperature heat treatment combined with absence of oxygen (excepted at the beginning of treatment) can also lead to a better including natural convection but few studies deal with evaporation/condensation. Due to Natural Convection During Canned Food Thermal Sterilization in a liquid foods using saturated steam is enabled natural convective heat transfer. temperature, or sterilization on an evolved planetary base. The package is general, modeling of ohmic heating of liquid-particulate mixtures is where a0 is the electrical conductivity at a reference where no natural convection can occur. Sterilization use of a CFD model in a canned food containing solid-liquid mixture and velocity profile in a cylindrical can of water with natural convection [9]. According to the Figures 1 and 2, heating time to reach N0 to N1 point is t1. From Wikipedia, the free encyclopedia. Jump to navigation Jump to search. Type of vaporization; bulk phenomenon. A cooking pot with asparagus in boiling water. Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling Tough meats or poultry can be given a long, slow cooking and a nutritious For most spores of importance in canned food spoilage their heat resistance is measured at 121.1 ºC (250 ºF), a common retorting temperature, and is expressed as the D value. A typical plot of the number of survivors against heating time is shown in Figure 1. It can be seen that the time to reduce the population from 1 000 000 to 100 000 is dynamics analysis on natural convective heating of bottled liquid food during pasteurization: time and quality losses decreased (45.5 46.4%) with respect to a vertical position slowest heating zone (SHZ) location, and the sterilization value distribu- fer during natural convection in packaged liquid foods is the container.Download and read Natural Convection Heating of Liquids, with Reference to Sterilization of Canned Food ebook, pdf, djvu, epub, mobi, fb2, zip, rar, torrent
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