THERMAL-PROCESS SIMULATION OF CANNED FOODS UNDER MECHANICAL AGITATION

被引：14

作者：

BICHIER, JG

TEIXEIRA, AA

BALABAN, MO

HEYLIGER, TL

机构：

[1] UNIV FLORIDA,DEPT AGR ENGN,GAINESVILLE,FL 32611

[2] UNIV FLORIDA,DEPT FOOD SCI & HUMAN NUTR,GAINESVILLE,FL 32611

来源：

JOURNAL OF FOOD PROCESS ENGINEERING | 1995年 / 18卷 / 01期

关键词：

D O I：

10.1111/j.1745-4530.1995.tb00352.x

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

This paper describes how the distributed parameter conduction-heating numerical model was modified and tested to accurately predict the can center temperature for canned foods which exhibit combined heat transfer of pure conduction with added forced convection caused by mechanical agitation. This innovation will open the door to more widespread use of such mathematical models as part of the control system logic for making accurate adjustments to process conditions in response to unexpected retort temperature deviations on-line during thermal processing of canned foods in agitating retorts.

引用

页码：17 / 40

页数：24

共 10 条

[1]

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[2]

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[3]

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[4]

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[7]

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[8]

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[9]

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[10]

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