Predicting Temperature during the Thermal Processing of Canned High-Viscosity Liquid Food
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概要
- 論文の詳細を見る
This paper proposes a method for predicting the temperature in a metal can based upon the apparent viscosity of a liquid food, which was estimated from the initial temperature in the can under the condition where natural convection is taking place. In the absence of natural convection, we estimate its thermal diffusivity in a similar manner, and predict the temperature based on the estimation. We first evaluated the proposed method using water and glycerin. The viscosities estimated by this method agreed closely with the literature values. Subsequent experiments and analyses performed using four types of juice having different viscosities indicate the feasibility of predicting the temperature in the can. In addition, when we conducted experiments and observations regarding the flow of liquid using ink used as a tracer, the results agreed with the predictions whether natural convection was present or not.
- 社団法人 日本食品科学工学会の論文
- 2004-02-01
著者
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Tang Jian
Department Of Cardiology The Second Xiangya Hospital Central South University
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Tang Jian
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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LIU CHANG
Department of Chemical Engineering, Nanjing University of Technology
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Sakai Noboru
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Sakai Noboru
Department Of Food Engineering Tokyo University Of Fisheries
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Watanabe Manabu
Department Of Cardiovascular Surgery Heart Institute Of Japan Tokyo Women's Medical University
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Liu Chang
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Liu Chang
Department Of Chemical Engineering Nanjing University Of Technology
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Watanabe Manabu
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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