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Heat transfer in canned foods undergoing agitation.

Price, R. B. and Bhowmik, S. R. (1994) Heat transfer in canned foods undergoing agitation. Journal of Food Engineering, 23 (4). 621-629, 14 ref..

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[Effect of can orientation on heat transfer coeff. (h) of a simulated canned food during end-over-end rotation was studied.] An apparatus was developed that allowed for end-over-end rotation of cans during processing in a modified still retort. Cans were rotated in a horizontal or vertical position using a variety of guar gum solutions [0.4, 0.5 and 0.75%] and rotating speeds [between 0 and 30 r.p.m.]. Average values of h were found to increase with rotational speed. Increased viscosity caused a decrease in average h value. Can orientation showed a moderate effect on h. Horizontally positioned cans yielded higher average h values. In 0.4% guar solutions, average increase in h was 7%. A 0.5% solution resulted in a 14% increase in h while the 0.75% guar solution increased h to a lesser degree of only 4%. Statistical analysis determined that each of the individual variables was significant (P < 0.01) in affecting the heat transfer coeff. [; gum concn. (and therefore viscosity of the food) had the greatest single influence on h]. Interactions among variables were also found to affect the h value significantly (P < 0.02).

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Mar 2018 08:44
Last Modified: 26 Mar 2018 08:44
URI: http://ir.cftri.com/id/eprint/7907

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