Using Liquid-Only Cans (Equipped with a Single Particle) to Quantify Heat Transfer Phenomenon During Thermal Processing
-
Anubhav Pratap Singh
,
Anika Singh
Abstract
This study utilizes liquid-only cans (fitted with a single particle) to gain insight into the heat transfer phenomenon during the novel process of reciprocating agitation thermal processing (RA-TP) for sterilization of food. Overall heat transfer coefficient (U) across the can-wall was evaluated for cylindrical cans, filled with different concentration of glycerin and treated with reciprocating agitation thermal processing (RA-TP). Thermocouple-equipped single spherical particle (diameter = 0.019 m) of various densities were also kept inside the cans to obtain preliminary insights into the heat transfer phenomenon at the liquid–particle interface (hfp). Seven process variables, viz. operating temperature (110–130 °C), reciprocation frequency (1–4 Hz), reciprocation amplitude (0.05–0.25 m), can headspace (0.006–0.012 m), liquid viscosity (0.001–0.942 Pa.s) and particle density (830–2,210 kg/m3), were varied according to three full-factorial designs and corresponding U & hfp were reported. Depending on the processing condition and product composition, U and hfp varied in the range 197–1,240 W/m2K and 210–1,230 W/m2K respectively. Higher heat transfer was observed at both can wall and liquid–particle interface with increasing temperature, headspace, frequency and amplitude and decreasing liquid viscosity. The order of heat transfer coefficients for processing conditions was: Frequency > amplitude > headspace > temperature; while for product composition was: Frequency > liquid viscosity > product density. This study is relevant for providing data for process modeling of reciprocating agitation thermal processing.
Funding statement: This research was partially supported by funds from the Natural Sciences and Engineering Research Council (NSERC) and Ministère de l’Agriculture des Pêcheries et de l’Alimentation (MAPAQ) of Canada.
Nomenclature
- A
reciprocation amplitude, m
- Ac
surface area of can, m2
- Ap
surface area of the particle, m2
- αp
thermal diffusivity of the particle, m2/s
- cpl
specific heat capacity of the liquid, J/kg °C
- F
reciprocation frequency, Hz
- F0
lethality at the particle-center, s
- fh
heating rate index, s
- fh-l
heating rate index of the liquid, s
- fh-p
heating rate index of the particle-center, s
- H
headspace, m
- kP
thermal conductivity of the particle, W/(m °C)
- LC
liquid (glycerin) concentration, %
- ml
mass of the liquid in can, kg
- PD
particle density, kg/m3
- Pt
process time to achieve a lethality of 10 min, s
- RA-TP
reciprocating agitation thermal processing
- t
time instant, s
- T
operating temperature, °C
- τ
Fourier number
- to
time at which τ=0.2, s
- Tcrt
constant retort temperature, °C
- Ti,
initial temperature profile, °C
- Tpc,
simulated particle-center temperature profile, °C
- Tpred
predicted temperature profile, °C
- Tpred-l
predicted liquid temperature profile, °C
- Tpred-p
predicted particle-center temperature profile, °C
- Tps
simulated particle-surface temperature profile, °C
- Tr,t
temperature of particle at a particular distance from center (r) and time (t), °C
- Tpred-l(t=a)
instantaneous predicted liquid temperature at time a (°C) respectively;
- U
overall heat transfer coefficient, W/m2 °C
- hfp
fluid-to-particle heat transfer coefficient, W/m2 °C
- z
temperature sensitivity or z-value of the common microorganisms (~10 °C).
Conflicts of interest: The authors declare no conflicts of interests.
References
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© 2017 Walter de Gruyter GmbH, Berlin/Boston
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Articles in the same Issue
- Articles
- Using Liquid-Only Cans (Equipped with a Single Particle) to Quantify Heat Transfer Phenomenon During Thermal Processing
- Improvement of the Flavor and Quality of Watermelon Vinegar by High Ethanol Fermentation using Ethanol-Tolerant Acetic Acid Bacteria
- Comparison of Drying and Quality Characteristics of Pear (Pyrus Communis L.) Using Mid-Infrared-Freeze Drying and Single Stage of Freeze Drying
- Microwave Drying Characteristics of Soybeans in Single and Variable Microwave Power Density
- Dielectric Properties of Importance in Operations of Post-harvest of Sorghum
- Effect of Drying Methods on the Rheological Properties of Sugar Beet Pulp Pectin
- Addition of Whey Protein in Bread-Making: Textural Parameters and Antioxidant Potential of Leavened and Unleavened Bread
- Modeling of Continuous Ultrasonication to Improve Total Phenolic Content and Antioxidant Activity in Sorghum Flour: A Comparison between Response Surface Methodology and Artificial Neural Network
- Optimization of Rice Bran Oil Encapsulation Using Jackfruit Seed Starch – Whey Protein Isolate Blend as Wall Material and Its characterization
- Removal of Lipids, Cholesterol, Nucleic Acids and Haem Pigments During Production of Protein Isolates from Broiler Meat Using pH-shift Processes
