1. Note. Overall Heat Transfer Coefficient to Canned Liquid During End-over-end Sterilisation.
- Author
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Garrote, R. L., Silva, E .R., Roa, R. D., and Bertone, R. A.
- Subjects
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HEAT transfer , *CANNED foods , *CONTAINERS , *SUCROSE , *STERILIZATION (Disinfection) - Abstract
The overall heat transfer coefficient as a function of rotation speed (5-20 rpm) was calculated for cans containing a 2% NaCI and 1.5% sucrose aqueous solution during end-over-end heat sterilisation at 120°C. The values obtained for the overall heat transfer coefficient, U (W/m²°C), were: 544.4±85.3 at 5 rpm, 710.7±24.5 at 10 rpm, 760.5±17.7 at 15 rpm and 941.6±22.1 at 20 rpm. A correlation was developed in terms of Nusselt, rotational Reynolds and Prandtl numbers to predict U (Nu = 1.866 Re0.379 Pr0.38). The characteristic dimension in Nu and Re was the diameter of the can. This correlation (R² = 0.88) was valid for Re within the range of 3,012-14,820 and Pr within 2.02-2.63 values. [ABSTRACT FROM AUTHOR]
- Published
- 2006
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