Heat transfer coefficients to canned green peas during end-over-end sterilisation

The effect of temperature (110, 120 and 130 °C), rotation speed (5, 10 and 15 r.p.m.) and headspace (4, 8 and 12 mm) on heat transfer coefficients to canned green peas during end-over-end sterilisation was studied using response surface methodology. The models developed for fluid-to-particle heat tr...

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Bibliographic Details
Published in:International journal of food science & technology 2006-11, Vol.41 (9), p.1016-1022
Main Authors: Garrote, Raúl L, Silva, Enrique R, Roa, Rubén D, Bertone, Ricardo A
Format: Article
Language:English
Subjects:
Biological and medical sciences
Canned green peas
canned vegetables
end-over-end sterilization
Food industries
Fundamental and applied biological sciences. Psychology
heat transfer coefficient
heat transfer coefficients
heat treatment
peas
response surface methodology
sterilizing
thermal sterilisation
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Summary:The effect of temperature (110, 120 and 130 °C), rotation speed (5, 10 and 15 r.p.m.) and headspace (4, 8 and 12 mm) on heat transfer coefficients to canned green peas during end-over-end sterilisation was studied using response surface methodology. The models developed for fluid-to-particle heat transfer coefficient, hfp, and overall heat transfer coefficient, U, were adequate, showing no significant lack of fit and satisfactory correlation coefficients. For the two responses, temperature, rotation speed and headspace have a significant effect. U, ranged between 477 and 905 W m⁻² °C⁻¹, while hfp, fluctuated between 480 and 1950 W m⁻² °C⁻¹. The highest hfp and U values are obtained at high temperatures, rotation speeds and headspaces. The verification of the prediction models was satisfactory. Dimensionless correlations were developed for hfp and U, with equations showing a good agreement with the experimental data. Heat transfer to liquids and particles was modelled using the Reynolds number, the Prandtl number and adimensional headspace.
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.2006.01158.x