Heat transfer phenomena during thermal processing of liquid particulate mixtures-A review.

Abstract:

:During the past few decades, food industry has explored various novel thermal and non-thermal processing technologies to minimize the associated high-quality loss involved in conventional thermal processing. Among these are the novel agitation systems that permit forced convention in canned particulate fluids to improve heat transfer, reduce process time, and minimize heat damage to processed products. These include traditional rotary agitation systems involving end-over-end, axial, or biaxial rotation of cans and the more recent reciprocating (lateral) agitation. The invention of thermal processing systems with induced container agitation has made heat transfer studies more difficult due to problems in tracking the particle temperatures due to their dynamic motion during processing and complexities resulting from the effects of forced convection currents within the container. This has prompted active research on modeling and characterization of heat transfer phenomena in such systems. This review brings to perspective, the current status on thermal processing of particulate foods, within the constraints of lethality requirements from safety view point, and discusses available techniques of data collection, heat transfer coefficient evaluation, and the critical processing parameters that affect these heat transfer coefficients, especially under agitation processing conditions.

journal_name

Crit Rev Food Sci Nutr

authors

Singh AP,Singh A,Ramaswamy HS

doi

10.1080/10408398.2014.989425

subject

Has Abstract

pub_date

2017-05-03 00:00:00

pages

1350-1364

issue

7

eissn

1040-8398

issn

1549-7852

journal_volume

57

pub_type

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