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Heat Transfer Coefficients to Liquids with Food Particles in Axially Rotating Cans

1987; Wiley; Volume: 52; Issue: 4 Linguagem: Inglês

10.1111/j.1365-2621.1987.tb14253.x

1750-3841

MARK F. DENISTON, Bakri H. Hassan, R. L. Merson,

Granular flow and fluidized beds

ABSTRACT Heat transfer rates were measured for steam‐heated, rotating cans containing potato spheres in water. Can rotational speed (9.3–101 rpm), sphere size (22.2–35.0 mm), and potato volume fraction (0.107–0.506) were varied in 14 triplicated experiments. Overall heat transfer coefficients were correlated within ±25% with physical properties and operating variables by an equation derived by dimensional analysis. Film coefficients (h p ) for heat transfer from the water to potatoes in the can were determined by thermocouple measurement of potato surface temperatures; values were found to be finite and nearly invariant, averaging h p = 160 ± 30 W/m 2 K. The lack of variation of h p suggested that for the experimental conditions tested, there was little relative motion between liquid and particles.