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|Título:||Determination of the heat transfer coefficient between bulk medium and packed containers in a batch retort|
Oliveira, Jorge C.
|Citação:||VARGA, Szabolcs; Oliveira, Jorge C. - Determination of the heat transfer coefficient between bulk medium and packed containers in a batch retort. Journal of Food Engineering. ISSN 0260-8774. Vol. 44 (2000), p. 191-198|
|Resumo:||The external heat transfer coefficient in steam retort processing was determined experimentally in a pilot scale retort. The heat transfer equations were solved applying finite elements and using the actual retort temperature profile as boundary condition. The instantaneous values of the heat transfer coe cient were determined, to analyse its time-variability along a retort cycle. It was found that reliable results for the external heat transfer coefficient at time t could be obtained from the derivatives of the average heat transfer coefficient calculated between time zero and time t. The results showed a sharp increase of the heat transfer coe cient in the earlier times of heating (up to 4±5 min of processing), followed by a slightly increasing pattern during the remaining heating period. Using average heat transfer coe cients for the heating phase (and for the cooling phase) also resulted in quite accurate estimates of the temperature at the geometric centre of a can. The influence of the two average heat transfer coe cients, heating and cooling, on the lethality was studied by building a response surface. It was concluded that the variability of the coe cient during heating has a greater impact, especially in the range 150±260 W/m2 K.|
|Versão do Editor:||doi:10.1016/S0260-8774(00)00023-6|
|Aparece nas colecções:||ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review|
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