Heat transport to a starch slurry gelatinizing between the drums of a double drum dryer

被引：19

作者：

Gavrielidou, MA

Valous, NA

Karapantsios, TD

Raphaelides, SN

机构：

[1] Technol Educ Inst Thessaloniki, Dept Food Technol, Food Proc Engn Lab, Thessaloniki 54101, Greece

[2] Aristotle Univ Thessaloniki, Dept Chem, Div Chem Technol, GR-54006 Thessaloniki, Greece

来源：

JOURNAL OF FOOD ENGINEERING | 2002年 / 54卷 / 01期

关键词：

drum drying; pregelatinized starch; temperature measurement; time series analysis; subcooled boiling;

D O I：

10.1016/S0260-8774(01)00184-4

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

This work is concerned with the thermal field inside the pool of a starch slurry that preheats and gelatinizes between the drums of a double drum dryer. Experiments are conducted at several steam pressures. drum rotation speeds and levels of the pool between the drums. Temperature time records are employed as a means of studying the effect of all variables to the thermal distribution in the pool. Measurements indicate that subcooled boiling may be the dominant mechanism for heat transport in the pool. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：45 / 58

页数：14

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