FLUID-TO-PARTICLE HEAT-TRANSFER COEFFICIENT DETERMINATION OF HETEROGENEOUS FOODS - A REVIEW

被引：28

作者：

MAESMANS, G ^{[1
]}

HENDRICKX, M ^{[1
]}

DECORDT, S ^{[1
]}

FRANSIS, A ^{[1
]}

TOBBACK, P ^{[1
]}

机构：

[1] KATHOLIEKE UNIV LEUVEN,FAC AGR SCI,FOOD TECHNOL LAB,B-3001 LOUVAIN,BELGIUM

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1992年 / 16卷 / 01期

关键词：

D O I：

10.1111/j.1745-4549.1992.tb00191.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The importance of the fluid-to-particle convective heat transfer coefficient (h(fp)) in thermal processing of heterogeneous foods, i.e., foods comprised of a liquid (brine, sauce) and particles, is stressed in this review. Methods to determine h(fp) and problems encountered upon their application are discussed. An overview of experimental approaches to quantify this parameter is given for processing of heterogeneous foods, both in traditional canning and in aseptic processing. The wide range of previously determined h(fp)'s suggests reliable methods should be developed and extensive studies carried out to determine the fluid-to-particle heat transfer coefficient unambiguously in different processing systems under a variety of processing conditions.

引用

页码：29 / 69

页数：41

共 82 条

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