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Determination of the Convective Heat Transfer Coefficient (h) in the Sterilization of Retortable Pouches
作者: Santana, FF (Santana, Frampton Franklin)1; Augusto, PED (Duarte Augusto, Pedro Esteves)1,2; Cristianini, M (Cristianini, Marcelo)1
来源出版物: INTERNATIONAL JOURNAL OF FOOD ENGINEERING 卷: 7 期: 1 文献号: 10 DOI: 10.2202/1556-3758.2157 出版年: 2011
被引频次: 1 (来自 Web of Science)
引用的参考文献: 38 [ 查看 Related Records ] 引证关系图
摘要: The present work has employed an optimization process among experimental temperatures and those obtained by finite elements analysis (FEA) for the determination of the convective heat transfer coefficient (h) during a stand up retortable pouch process in a steam-air retort. The process was divided in four periods, and the values obtained were: 828.7 W.m(-2).K(-1) (hh1, first portion of heating; come up time); 538.5 W.m(-2).K(-1) (hh2, second portion of heating; ball time); 1293.6 W.m(-2).K(-1) (hc(1), first phase of cooling); and 183.6 W.m(-2).K(-1) (hc(2), second phase of cooling). The results obtained were validated experimentally by meat product sterilization, presenting good correlation between experimental values and those obtained by the model. The values obtained contribute to the studies of heat transfer and thermal processes; besides, its values for pouches processes are scarce in the literature.
文献类型: Article
语种: English
作者关键词: convective heat transfer coefficient (h); retortable pouch; sterilization; thermal process
KeyWords Plus: COMPUTATIONAL FLUID-DYNAMICS; FOOD POUCHES; CANNED FOOD; CONTAINERS; PREDICTION; TIME
通讯作者地址: Santana, FF (通讯作者),Univ Estadual Campinas, Sch Food Engn FEA, Campinas, SP, Brazil
地址:
1. Univ Estadual Campinas, Sch Food Engn FEA, Campinas, SP, Brazil
2. Tech Sch Campinas COTUCA, Campinas, SP, Brazil
电子邮件地址: frampton.santana@bol.com.br, pedro@cotuca.unicamp.br, olecram@fea.unicamp.br
出版商: BERKELEY ELECTRONIC PRESS, 2809 TELEGRAPH AVENUE, STE 202, BERKELEY, CA 94705 USA
JCR® 类别: Food Science & Technology
学科类别: Food Science & Technology
IDS 号: 715NQ
ISSN: 1556-3758

应助达人

FN Thomson Reuters Web of Knowledge
VR 1.0
PT J
AU Santana, FF
Augusto, PED
Cristianini, M
AF Santana, Frampton Franklin
Duarte Augusto, Pedro Esteves
Cristianini, Marcelo
TI Determination of the Convective Heat Transfer Coefficient (h) in the Sterilization of Retortable Pouches
SO INTERNATIONAL JOURNAL OF FOOD ENGINEERING
LA English
DT Article
DE convective heat transfer coefficient (h); retortable pouch; sterilization; thermal process
ID COMPUTATIONAL FLUID-DYNAMICS; FOOD POUCHES; CANNED FOOD; CONTAINERS; PREDICTION; TIME
AB The present work has employed an optimization process among experimental temperatures and those obtained by finite elements analysis (FEA) for the determination of the convective heat transfer coefficient (h) during a stand up retortable pouch process in a steam-air retort. The process was divided in four periods, and the values obtained were: 828.7 W.m(-2).K(-1) (hh1, first portion of heating; come up time); 538.5 W.m(-2).K(-1) (hh2, second portion of heating; ball time); 1293.6 W.m(-2).K(-1) (hc(1), first phase of cooling); and 183.6 W.m(-2).K(-1) (hc(2), second phase of cooling). The results obtained were validated experimentally by meat product sterilization, presenting good correlation between experimental values and those obtained by the model. The values obtained contribute to the studies of heat transfer and thermal processes; besides, its values for pouches processes are scarce in the literature.
C1 [Santana, FF; Augusto, PED; Cristianini, M] Univ Estadual Campinas, Sch Food Engn FEA, Campinas, SP, Brazil
[Augusto, PED] Tech Sch Campinas COTUCA, Campinas, SP, Brazil
RP Santana, FF (reprint author), Univ Estadual Campinas, Sch Food Engn FEA, Campinas, SP, Brazil
EM frampton.santana@bol.com.br pedro@cotuca.unicamp.br olecram@fea.unicamp.br
NR 38
TC 1
Z9 1
PU BERKELEY ELECTRONIC PRESS
PI BERKELEY
PA 2809 TELEGRAPH AVENUE, STE 202, BERKELEY, CA 94705 USA
SN 1556-3758
J9 INT J FOOD ENG
JI Int. J. Food Eng.
PY 2011
VL 7
IS 1
AR 10
DI 10.2202/1556-3758.2157
PG 15
WC Food Science & Technology
SC Food Science & Technology
GA 715NQ
UT WOS:000286891600014
ER

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