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  • 1
    Electronic Resource
    Electronic Resource
    Estimating thermal degradation in processing of foods (1986)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 34 (1986), S. 392-396 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00069a002
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  • 2
    Electronic Resource
    Electronic Resource
    THERMOBACTERIOLOGY OF CANNED WHOLE PEELED TOMATOES (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb00551.x
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  • 3
    Electronic Resource
    Electronic Resource
    Estimating Heat Transfer Coefficients in Liquid/Particulate Canned Foods using Only Liquid Temperature Data (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A mathematical procedure was developed to estimate heat transfer coefficients for heated rotating cans of food comprised of a liquid and spherical particles. The method uses experimental data for only the fluid temperature, and heat transfer coefficients are obtained by comparing predicted with experimental fluid temperature data in the Laplace transform plane. Results obtained using the procedure were compared with experimentally obtained heat transfer coefficients from the literature for three cases: potato spheres in deionized water, Teflon spheres in deionized water, and aluminum spheres in silicone fluid. Agreement between predicted and experimental results depended upon the agreement of the experimental conditions and the assumptions associated with the model.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06791.x
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  • 4
    Electronic Resource
    Electronic Resource
    A SOLUTION to the EQUATIONS GOVERNING HEAT TRANSFER IN AGITATING LIQUID/PARTICULATE CANNED FOODS (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 18 (1995), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A semi-analytical (concerning the particle temperature) semi-numerical (concerning the fluid temperature) solution to the differential equations governing heat transfer to axially rotating liquid/particulate canned foods was obtained using Duhamel's theorem and a numerical 4th-order Runge-Kutta scheme. This solution avoids some of the shortcomings of earlier solutions such as the requirement for constant heating medium temperature, the need for empirical formulas, or the use of unrealistic assumptions regarding the fluid temperature. the agreement between the proposed solution and limiting case analytical results was very good. A maximum fluid temperature difference of less than 2C was momentarily observed at the beginning of heating; differences between particle surface temperatures were even smaller. Comparison between predicted values and experimental data from the literature showed good agreement only as far as the fluid temperature was concerned; particle surface temperatures deviated significantly.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1995.tb00361.x
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  • 5
    Electronic Resource
    Electronic Resource
    A FINITE ELEMENT METHOD to MODEL STEAM INFUSION HEAT TRANSFER to A FREE FALLING FILM (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 11 (1989), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: This work is a theoretical and experimental analysis of heat transfer to a free falling film of homogeneous fluid food. Fluid falls vertically in a thin film through a stagnant steam environment. the thermal energy equation governing the steady state heat transfer is solved numerically by a finite element method. the Froude number and the Peclet number characterize the fluid flow and heat transfer. Water was used as the experimental test fluid in the steam infusion unit. Average fluid temperatures measured as a function of position compare well with model predictions. the model was incorporation into a kinetic model to predict the extent of microbial destruction expected with the time/temperature treatment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1989.tb00021.x
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  • 6
    Electronic Resource
    Electronic Resource
    HEAT TRANSFER COEFFICIENTS to NEWTONIAN LIQUIDS IN AXIALLY ROTATED CANS (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 8 (1985), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Overall heat transfer coefficients to water and silicone fluids in cans rotating in a steam retort were correlated by (Eq. A): 〈displayedItem type="mathematics" xml:id="m1"〉(A)〈mediaResource alt="image" href="urn:x-wiley:01458876:JFPE33:JFPE_33_m1"/〉 where the Reynolds number, pND2/μ, based on the rotational speed of the can, was varied over the range 12 〈 Re 〈44,000, the Prandtl number c0μ/k was tested between 2.2 and 2300, the can length to diameter ratio was varied over 1.11 〈 L/D〈1.61, and the ratio of bulk to wall viscosities, μb/μw, was varied between 1.22 and 1.79. All fluid properties were evaluated at the arithmetic average of the initial and final temperatures of the can wall. Data for 106 trials were correlated with a multiple regression correlation coefficient of R’= 0.916. Internal film coefficients were about 7% higher than U values and can be calculated by h = (1.07 ± 0.04) U.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1985.tb00097.x
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  • 7
    Electronic Resource
    Electronic Resource
    Scanning electron microscope studies of membrane deposits from whey ultrafiltration (1975)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 10 (1975), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Scanning electron microscopy (SEM) was used to study the fouling deposits from cottage cheese whey on ultrafiltration membranes. Several types of deposits were observed: micro-organisms, granules, thin strands, coarse fibres and sheets of varying thickness. Surface deposits of sheet forming materials appear to be the principal cause of membrane flux decline. The progressive build-up of deposits was demonstrated directly on ultrafiltration membranes and by simulation of fouling on membranes having uniform pores discernible by SEM. SEM was found to be a simple and effective tool for study of membrane fouling.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb00016.x
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  • 8
    Electronic Resource
    Electronic Resource
    FLAME STERILIZATION OF CANNED FOODS: AN OVERVIEW (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb02173.x
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  • 9
    Electronic Resource
    Electronic Resource
    Heat Transfer Coefficients to Liquids with Food Particles in Axially Rotating Cans (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Heat transfer rates were measured for steam-heated, rotating cans containing potato spheres in water. Can rotational speed (9.3–101 rpm), sphere size (22.2–35.0 mm), and potato volume fraction (0.107–0.506) were varied in 14 triplicated experiments. Overall heat transfer coefficients were correlated within ±25% with physical properties and operating variables by an equation derived by dimensional analysis. Film coefficients (hp) for heat transfer from the water to potatoes in the can were determined by thermocouple measurement of potato surface temperatures; values were found to be finite and nearly invariant, averaging hp= 160 ± 30 W/m2K. The lack of variation of hp suggested that for the experimental conditions tested, there was little relative motion between liquid and particles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14253.x
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