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Surface heat transfer coefficient in steam cooking of vegetables.

Ramesh, M. N. and Sathyanarayana, K. (1997) Surface heat transfer coefficient in steam cooking of vegetables. Journal of Food Science and Technology, 34 (2). 159-161, 11 ref.. ISSN 0022-1155

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Surface heat transfer coefficients in steam cooking of vegetables under transient conditions were evaluated. The temperature ratio (THETA) was determined using the experimental temperature at the vegetable core. Fourier number (N fo) was determined with thermal diffusivity (alpha), cooking time (t) and radius of the cylinder (r). Having obtained the value of Fourier number, the Biot number (Bi) was evaluated at each value of (THETA) by using the Hessler's Chart. From these values, the corresponding surface heat transfer coefficient (h) was calculated. The average values of h for carrot, knolkhol and radish were 306, 307 and 298 W/m2 C, respectively.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 06 Preservation and Storage > 05 Microwave heating
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Jun 2017 07:05
Last Modified: 21 Jun 2017 06:25
URI: http://ir.cftri.com/id/eprint/7818

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