Numerical Analysis of Heat Transfer of Canned Liquid Foods Containing Fibers or Particles during Sterilization
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概要
- 論文の詳細を見る
The velocity profile, temperature distribution, and the slowest heating point of a canned liquid food containing fibers or particles were calculated numerically by using fundamental equations that take account of the effect of free convection in the can at an unsteady state under the assumption of imaginary fluid with apparent physical properties. To check these calculated results, the temperature distribution in the can was measured experimentally under the same operating conditions as those of the theoretical analysis. The calculated results agree closely with the experimental ones. Adaptable ranges of present numerical analysis and the positional characteristics of the slowest heating point are shown.
- 社団法人 化学工学会の論文
著者
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SAKAI Noboru
Department of Neurosurgery,Gifu University School of Medicine
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Wang Qi-zhi
Department Of Food Science And Technology Tokyo University Of Fisheries
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HANZAWA Tamotsu
Department of Food Science and Technology, Tokyo University of Fisheries
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Hanzawa Tamotsu
Department Of Food Engineering Tokyo University Of Fisheries
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Hanzawa Tamotsu
Department Of Food Science And Technology Tokyo University Of Fisheries
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Sakai N
Department Of Food Science And Technology Tokyo University Of Fisheries
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Sakai Noboru
Department Of Food Engineering Tokyo University Of Fisheries
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Hanzawa Tamotsu
Department of Chemical Engineering, Gunma University
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