Determining convective heat transfer coefficient during sterilisation of canned evaporated whole milk

Autores
Garrote, Raúl; Silva, Enrique Ramon; Roa, Rubén; Ayala, Marisel
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of retort temperature, rotation speed, headspace and radius of rotation on mean convective heat transfer coefficient during sterilisation of canned evaporated whole milk was studied. The mean total solids content of evaporated milk obtained in a pilot plant installation was 25.25 g/100 g. Processing variables used ranged as follows: retort temperature: 117?123 C; speed of rotation: 10?20 rpm; headspace: 4?12 mm; radius of rotation: 3.5?16.5 cm. The model developed for heat transfer coefficient was adequate, showing no significant lack of fit and satisfactory coefficient of determination. Retort temperature, speed of rotation, headspace and radius of rotation have a significant effect. Dimensional correlations were developed for convective heat transfer coefficient, in terms of Nusselt number as a function of Reynolds number, Prandtl number and relative headspace; the best agreement was obtained using the diameter of rotation as the characteristic dimension.
Fil: Garrote, Raúl. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Silva, Enrique Ramon. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Roa, Rubén. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Ayala, Marisel. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Materia
EVAPORATED
MILK
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/101446
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Determining convective heat transfer coefficient during sterilisation of canned evaporated whole milkGarrote, RaúlSilva, Enrique RamonRoa, RubénAyala, MariselEVAPORATEDMILKhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2The effect of retort temperature, rotation speed, headspace and radius of rotation on mean convective heat transfer coefficient during sterilisation of canned evaporated whole milk was studied. The mean total solids content of evaporated milk obtained in a pilot plant installation was 25.25 g/100 g. Processing variables used ranged as follows: retort temperature: 117?123 C; speed of rotation: 10?20 rpm; headspace: 4?12 mm; radius of rotation: 3.5?16.5 cm. The model developed for heat transfer coefficient was adequate, showing no significant lack of fit and satisfactory coefficient of determination. Retort temperature, speed of rotation, headspace and radius of rotation have a significant effect. Dimensional correlations were developed for convective heat transfer coefficient, in terms of Nusselt number as a function of Reynolds number, Prandtl number and relative headspace; the best agreement was obtained using the diameter of rotation as the characteristic dimension.Fil: Garrote, Raúl. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Silva, Enrique Ramon. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Roa, Rubén. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Ayala, Marisel. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaElsevier Science2010-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/101446Garrote, Raúl; Silva, Enrique Ramon; Roa, Rubén; Ayala, Marisel; Determining convective heat transfer coefficient during sterilisation of canned evaporated whole milk; Elsevier Science; LWT - Food Science and Technology; 43; 12-2010; 724-7280023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2009.11.015info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:26:32Zoai:ri.conicet.gov.ar:11336/101446instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:26:32.603CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Determining convective heat transfer coefficient during sterilisation of canned evaporated whole milk
title Determining convective heat transfer coefficient during sterilisation of canned evaporated whole milk
spellingShingle Determining convective heat transfer coefficient during sterilisation of canned evaporated whole milk
Garrote, Raúl
EVAPORATED
MILK
title_short Determining convective heat transfer coefficient during sterilisation of canned evaporated whole milk
title_full Determining convective heat transfer coefficient during sterilisation of canned evaporated whole milk
title_fullStr Determining convective heat transfer coefficient during sterilisation of canned evaporated whole milk
title_full_unstemmed Determining convective heat transfer coefficient during sterilisation of canned evaporated whole milk
title_sort Determining convective heat transfer coefficient during sterilisation of canned evaporated whole milk
dc.creator.none.fl_str_mv Garrote, Raúl
Silva, Enrique Ramon
Roa, Rubén
Ayala, Marisel
author Garrote, Raúl
author_facet Garrote, Raúl
Silva, Enrique Ramon
Roa, Rubén
Ayala, Marisel
author_role author
author2 Silva, Enrique Ramon
Roa, Rubén
Ayala, Marisel
author2_role author
author
author
dc.subject.none.fl_str_mv EVAPORATED
MILK
topic EVAPORATED
MILK
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of retort temperature, rotation speed, headspace and radius of rotation on mean convective heat transfer coefficient during sterilisation of canned evaporated whole milk was studied. The mean total solids content of evaporated milk obtained in a pilot plant installation was 25.25 g/100 g. Processing variables used ranged as follows: retort temperature: 117?123 C; speed of rotation: 10?20 rpm; headspace: 4?12 mm; radius of rotation: 3.5?16.5 cm. The model developed for heat transfer coefficient was adequate, showing no significant lack of fit and satisfactory coefficient of determination. Retort temperature, speed of rotation, headspace and radius of rotation have a significant effect. Dimensional correlations were developed for convective heat transfer coefficient, in terms of Nusselt number as a function of Reynolds number, Prandtl number and relative headspace; the best agreement was obtained using the diameter of rotation as the characteristic dimension.
Fil: Garrote, Raúl. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Silva, Enrique Ramon. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Roa, Rubén. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Ayala, Marisel. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
description The effect of retort temperature, rotation speed, headspace and radius of rotation on mean convective heat transfer coefficient during sterilisation of canned evaporated whole milk was studied. The mean total solids content of evaporated milk obtained in a pilot plant installation was 25.25 g/100 g. Processing variables used ranged as follows: retort temperature: 117?123 C; speed of rotation: 10?20 rpm; headspace: 4?12 mm; radius of rotation: 3.5?16.5 cm. The model developed for heat transfer coefficient was adequate, showing no significant lack of fit and satisfactory coefficient of determination. Retort temperature, speed of rotation, headspace and radius of rotation have a significant effect. Dimensional correlations were developed for convective heat transfer coefficient, in terms of Nusselt number as a function of Reynolds number, Prandtl number and relative headspace; the best agreement was obtained using the diameter of rotation as the characteristic dimension.
publishDate 2010
dc.date.none.fl_str_mv 2010-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/101446
Garrote, Raúl; Silva, Enrique Ramon; Roa, Rubén; Ayala, Marisel; Determining convective heat transfer coefficient during sterilisation of canned evaporated whole milk; Elsevier Science; LWT - Food Science and Technology; 43; 12-2010; 724-728
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/101446
identifier_str_mv Garrote, Raúl; Silva, Enrique Ramon; Roa, Rubén; Ayala, Marisel; Determining convective heat transfer coefficient during sterilisation of canned evaporated whole milk; Elsevier Science; LWT - Food Science and Technology; 43; 12-2010; 724-728
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2009.11.015
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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