【序号】：1 【作者】：Santana, Frampton Franklin; Augusto, Pedro Esteves Duarte; and Cristianini, Marcelo 【题名】：etermination of the Convective Heat Transfer Coefficient (h) in the Sterilization of Retortable Pouches 【期刊】：International Journal of Food Engineering 【年、卷、期、起止页码】：2011, 7, 1, Article 10, DOI: 10.2202/1556-3758.2157
Determination of the Convective Heat Transfer Coefficient (h) in the Sterilization of Retortable Pouches 作者: Santana, FF (Santana, Frampton Franklin)1; Augusto, PED (Duarte Augusto, Pedro Esteves)1,2; Cristianini, M (Cristianini, Marcelo)1 来源出版物: INTERNATIONAL JOURNAL OF FOOD ENGINEERING 卷: 7 期: 1 文献号: 10 DOI: 10.2202/1556-3758.2157 出版年: 2011 被引频次: 1 (来自 Web of Science) 引用的参考文献: 38 [ 查看 Related Records ] 引证关系图 摘要: The present work has employed an optimization process among experimental temperatures and those obtained by finite elements analysis (FEA) for the determination of the convective heat transfer coefficient (h) during a stand up retortable pouch process in a steam-air retort. The process was divided in four periods, and the values obtained were: 828.7 W.m(-2).K(-1) (hh1, first portion of heating; come up time); 538.5 W.m(-2).K(-1) (hh2, second portion of heating; ball time); 1293.6 W.m(-2).K(-1) (hc(1), first phase of cooling); and 183.6 W.m(-2).K(-1) (hc(2), second phase of cooling). The results obtained were validated experimentally by meat product sterilization, presenting good correlation between experimental values and those obtained by the model. The values obtained contribute to the studies of heat transfer and thermal processes; besides, its values for pouches processes are scarce in the literature. 文献类型: Article 语种: English 作者关键词: convective heat transfer coefficient (h); retortable pouch; sterilization; thermal process KeyWords Plus: COMPUTATIONAL FLUID-DYNAMICS; FOOD POUCHES; CANNED FOOD; CONTAINERS; PREDICTION; TIME 通讯作者地址: Santana, FF (通讯作者),Univ Estadual Campinas, Sch Food Engn FEA, Campinas, SP, Brazil 地址: 1. Univ Estadual Campinas, Sch Food Engn FEA, Campinas, SP, Brazil 2. Tech Sch Campinas COTUCA, Campinas, SP, Brazil 电子邮件地址: frampton.santana@bol.com.br, pedro@cotuca.unicamp.br, olecram@fea.unicamp.br 出版商: BERKELEY ELECTRONIC PRESS, 2809 TELEGRAPH AVENUE, STE 202, BERKELEY, CA 94705 USA JCR® 类别: Food Science & Technology 学科类别: Food Science & Technology IDS 号: 715NQ ISSN: 1556-3758
FN Thomson Reuters Web of Knowledge VR 1.0 PT J AU Santana, FF Augusto, PED Cristianini, M AF Santana, Frampton Franklin Duarte Augusto, Pedro Esteves Cristianini, Marcelo TI Determination of the Convective Heat Transfer Coefficient (h) in the Sterilization of Retortable Pouches SO INTERNATIONAL JOURNAL OF FOOD ENGINEERING LA English DT Article DE convective heat transfer coefficient (h); retortable pouch; sterilization; thermal process ID COMPUTATIONAL FLUID-DYNAMICS; FOOD POUCHES; CANNED FOOD; CONTAINERS; PREDICTION; TIME AB The present work has employed an optimization process among experimental temperatures and those obtained by finite elements analysis (FEA) for the determination of the convective heat transfer coefficient (h) during a stand up retortable pouch process in a steam-air retort. The process was divided in four periods, and the values obtained were: 828.7 W.m(-2).K(-1) (hh1, first portion of heating; come up time); 538.5 W.m(-2).K(-1) (hh2, second portion of heating; ball time); 1293.6 W.m(-2).K(-1) (hc(1), first phase of cooling); and 183.6 W.m(-2).K(-1) (hc(2), second phase of cooling). The results obtained were validated experimentally by meat product sterilization, presenting good correlation between experimental values and those obtained by the model. The values obtained contribute to the studies of heat transfer and thermal processes; besides, its values for pouches processes are scarce in the literature. C1 [Santana, FF; Augusto, PED; Cristianini, M] Univ Estadual Campinas, Sch Food Engn FEA, Campinas, SP, Brazil [Augusto, PED] Tech Sch Campinas COTUCA, Campinas, SP, Brazil RP Santana, FF (reprint author), Univ Estadual Campinas, Sch Food Engn FEA, Campinas, SP, Brazil EM frampton.santana@bol.com.br pedro@cotuca.unicamp.br olecram@fea.unicamp.br NR 38 TC 1 Z9 1 PU BERKELEY ELECTRONIC PRESS PI BERKELEY PA 2809 TELEGRAPH AVENUE, STE 202, BERKELEY, CA 94705 USA SN 1556-3758 J9 INT J FOOD ENG JI Int. J. Food Eng. PY 2011 VL 7 IS 1 AR 10 DI 10.2202/1556-3758.2157 PG 15 WC Food Science & Technology SC Food Science & Technology GA 715NQ UT WOS:000286891600014 ER
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