bluuebunny/crossref_metadata_2025_split huggingface dataset:
MILK CONCENTRATION BY DIRECT CONTACT HEAT EXCHANGE
Authors: ZAIDA A. H. , SARMA S. C. , GROVER P. D. , HELDMAN D. R. 
Published: February 2007

ABSTRACTMilk was concentrated from 9% T.S. to 50% T.S. in batches by direct injection of hot air/nitrogen. the rates of evaporation were found satisfactory. Process was found energy efficient with thermal economy of 1.49 which approximates to that of a double effect evaporator. Inspite of high gas temperature (120 – 140°C) the bulk temperature of milk did not exceed 40°C which is advantageous from a nutritional view point. Lower processing temperature did not adversely affect the bacterial growth and it remained within permissible limit.
HYDRODYNAMICS and HEAT TRANSFER IN THIN FILM SCRAPED SURFACE HEAT EXCHANGERS — A REVIEW
Authors: ABICHANDANI H. , SARMA S. C. , HELDMAN D. R. 
Published: February 2007

ABSTRACTThe available literature on hydrodynamics and heat transfer in thin film scraped surface heat exchangers was reviewed and arranged in concise form. the hydrodynamics covers fluid flow, residence time distribution, power consumption and film thickness. In heat transfer, sensible heating and evaporation aspects are explored. the constraints of various mathematical models are explained. the problems needing further investigation are also delineated.
A REVIEW of PARTICLE BEHAVIOR IN TUBE FLOW: APPLICATIONS to ASEPTIC PROCESSING1
Authors: SASTRY SUDHIR K. , ZURITZ CARLOS A. 
Published: February 2007

ABSTRACTThe design of holding tubes for continuous sterilization of foods containing large particulates depends heavily on knowledge of pipe flow behavior of food suspensions. Although directly related literature is limited, a considerable body of potentially useful literature is available on solid‐liquid flows. This critical review discusses literature on solid‐liquid flow in tubes, including capsule flow, effects on bends, radial migration phenomena, particle‐particle interactions, modeling studies and other topics which may have a bearing on particle velocities in holding tubes.
HEAT TRANSFER IN THIN‐FILM WIPED‐SURFACE EVAPORATION of MODEL LIQUID FOODS
Authors: STANKIEWICZ KRZYSZTOF , RAO M. A. 
Published: February 2007

ABSTRACTExperimental product‐side heat transfer coefficients were studied in a laboratory scale thin‐film wiped‐surface (TFWS) evaporator under different rotational speeds, liquid flow rates and temperatures of the heating medium. Experiments were conducted with water, and 10, 30, and 45% sugar solutions in order to simulate the conditions during evaporation of fruit juices. Dimensionless correlations for heat transfer coefficient were established. It was shown that the “equivalent diameter” of the liquid bow wave formed in the front of wiper blade could be used as a characteristic dimension. Magnitudes of unstable and stable modes of evaporator performance were determined and different regimes related to the liquid flow were revealed.
COMPUTER SIMULATION of MICROBIAL GROWTH DURING FREEZING and FROZEN FOOD STORAGE
Authors: CASTELL‐PEREZ M. E. , HELDMAN D. R. , STEFFE J. F. 
Published: February 2007

ABSTRACTA computer simulation model was developed to predict the time for temperature equilibration as well as microbial growth within a food product during freezing and the equilibration to frozen storage conditions. Theoretical results indicate that freezing medium temperature, surface heat transfer coefficient and product size influence the equilibration time significantly. Storage conditions influenced the equilibration time during storage and significantly influenced the growth of microorganisms. Microbial growth is a function of the freezing time. Slow freezing of a food product from a high initial temperature and stored at a relatively high temperature can provide conditions for microbial growth as compared to very rapid freezing processes. the model is a useful tool for approximate indications of effects of freezing conditions on microbial growth within a food product.
PERFORMANCE of HEAT RECOVERY SYSTEM FOR A SPRAY DRYER
Authors: DONHOWE D.P. , AMUNDSON C.H. , HILL C.G. 
Published: February 2007

ABSTRACTA factorial experimental design was used to study the effect of exhaust heat recovery, air flow rate and outlet temperature on the energy consumption of a spray dryer. A commercial‐scale cocurrent flow dryer with pressure atomization was used to dry 15 wt% sodium sulfate solutions. the inlet air to the dryer was preheated by using a shell‐and‐tube heat exchanger to recover energy from the exhaust air. Heat recovery reduced the energy consumption of the dryer by 12–28%, with the largest reduction occurring at the high levels of air flow rate (13,000 kg/h) and outlet temperature (104°C). the energy consumption of the dryer was lowest when heat was recovered at the low air flow rate (6500 kg/h) and low outlet temperature (82°C).No problems were encountered with fouling or cleaning of the heat exchanger. the total pressure drop across the heat exchanger varied from 0.05–0.2 kPa depending on the air flow rate. This additional flow restriction resulted in an estimated 8% decrease in air flow rate but had negligible effect on energy consumption. the warm‐up time and the space required by the heat recovery unit were insignificant factors for this dryer. the payback period of the heat recovery system was estimated as 4.1–5.4 years with a rate of return of 21–28%.
ON the DESIGN of TRIPLE CONCENTRIC‐TUBE HEAT EXCHANGERS1
Authors: ZURITZ CARLOS A. 
Published: February 2007

ABSTRACTA set of analytical equations for a triple‐tube heat exchanger was developed. They allow for independent computations of bulk (cross‐sectional area averaged) fluid temperatures at any axial location along the heat exchanger and are valid for parallel and counter flow configurations. the equations account for heat losses to the surroundings and are useful for design purposes. Mass flow rates, inlet fluid temperatures and heat transfer coefficients are input parameters required for temperature calculations. A simplified approximate equation for total rate of heat transfer, in terms of logarithmic mean temperature differences, was derived for well‐insulated heat exchangers and tested with the analytical equations. A case study is presented and the computational procedure is discussed. Results obtained with the simplified total rate of heat transfer equation were in excellent agreement with those obtained with the analytical equations. Simulations show that the creation of an annular region within the inner pipe increases the overall heat transfer efficiency and reduces the heat exchanger length requirement by almost 25%.
MICROFILTRATION of CHICKEN PROCESS WATERS FOR REUSE: PLANT STUDIES and PROJECTED OPERATING COSTS1
Authors: HART M. R. , HUXSOLL C. C. , TSAI L. S. , NG K. C. , KING A. D. , JONES C. C. , HALBROOK W. U. 
Published: February 2007

ABSTRACTCommercial scale ceramic microfilters were used in plant tests to determine flux rate and operating parameters for waters from a poultry scalder, a poultry chiller, and brine from a delicatessen products chiller, under commercial conditions. Filtration produced clear permeate from all waters. Microorganism counts were essentially reduced to zero in scalder and chiller water permeates, with BOD reduced by about 70% in scalder water permeate and about 60% in chiller water permeate. Flux rates were in the range of 224‐204 L/m2h for scalder water at 54°C and 114‐81 L/m2h for chiller water at ambient temperature. Test results were used to project nonlabor operating savings and/or costs resulting from the use of microfiltration to recondition and reuse bath overflow. For a processing rate of 140 birds/min and bath size of 37,850 L (10,000 gal), an annual savings of $21,000‐$26,000 were estimated for scalder water filtration, while annual costs of $65,000‐$84,000 were estimated for chiller water filtration. For a deli brine bath size of 1,170 L (300 gal), annual costs of about $700 were estimated. Retentate heating and electrical usage associated with centrifugal filter pumps were projected as predominant cost factors. Besides costs, other factors such as nonchemical control of microbial growth, water savings, and reduced discharge levels may also be important reasons for considering microfiltration.
QUALITY of ARTIFICIALLY DRIED LENTIL
Authors: TANG JUMING , SOKHANSANJ SHAHAB , SLINKARD A. E. , SOSULSKI FRANK 
Published: February 2007

ABSTRACTThe effects of artificial drying on Laird lentil qualities such as breakage susceptibility, cooking quality, and seed germination were determined at three initial moisture levels, 16%, 18%, 20% wet basis and seven levels of drying temperature varying from 40°C to 80°C. Cooking quality was not affected by drying in the range of treatments used in this study. High initial Omoisture content and lengthy drying periods at temperatures above 40°C were associated with increased seed breakage. Seed germination was particularly sensitive to heat treatment at 80°C and extended drying time for high moisture samples.
LIQUID‐TO‐PARTICLE HEAT TRANSFER DURING CONTINUOUS TUBE FLOW: INFLUENCE of FLOW RATE and PARTICLE to TUBE DIAMETER RATIO1
Authors: SASTRY S. K. , LIMA M. , BRIM J. , BRUNN T. , HESKITT B. F. 
Published: February 2007

ABSTRACTLiquid‐to‐particle convective heat transfer coefficients were measured during continuous flow through tubes, using an experimental technique in which a thermocouple was moved at the same speed as the particle. Water was used as the carrier fluid and transducer particles were made hollow to approximate densities of real food particles. Results from over 250 experimental runs over a fluid Reynolds number range from 7300 to 43600, showed that the convective coefficient was increased significantly with increasing fluid flow rate and particle to tube diameter ratio. Convective coefficient values ranged from 688 to 3005 w/m20C depending on the experimental conditions. Dimensionless correlations obtained between the Nusselt number, particle Reynolds number, particle to tube diameter ratio, and the particle Froude number yielded R2 values ranging from 0.82 to 0.92 depending on the complexity of the relation.
POPULATION MODEL of BACTERIAL SPORES FOR VALIDATION of DYNAMIC THERMAL PROCESSES1
Authors: RODRIGUEZ A.C. , SMERAGE G.H. , TEIXEIRA A.A. , LINDSAY J.A. , BUSTA F.F. 
Published: February 2007

ABSTRACTData are presented supporting a new model of spore populations during isothermal and dynamic lethal heat treatments. the model incorporates activation, injury, and preliminary inactivation of less‐resistant fractions as well as the usual predominant inactivation. Rate constants of those transformations were determined experimentally for Bacillus subtilis strain A and were found to vary with temperature according to Arrhenius equations. Model generated and experimental isothermal survivor curves compared well. Comparison of model and experimental survivor curves for this species in a time‐varying temperature regime showed the model to be a potentially good predictor of survivors during dynamic lethanl heat treatment. the new model could be particularly important in simulating sterilization and pasteurization processes, especially short duration UHT treatments, and microbiological validation of arbitrary, dynamic thermal processes.
EFFECT of STEAM/AIR MIXTURES ON THERMAL PROCESSING of an INDUCED CONVECTION‐HEATING PRODUCT (TOMATO CONCENTRATE) IN A STERITORT
Authors: DENISTON MARK F. , KIMBALL RICHARD N. , STOFOROS NIKOLAOS G. , PARKINSON KIM S. 
Published: February 2007

ABSTRACTThe effect of reel speed, can size, and percent air during steam and steam/air processing in a Steritort on the heating rate of tomato concentrate (an induced convection‐heating product) was investigated. A Taylor expansion equation, relating Ball process times with the above three variables, considering first order, second order, and interaction effects, was presented. A correlation equation for the Nusselt number as a function of the Reynolds and Prandtl numbers, the can length over the diameter ratio, and the steam content was also presented. Percent reduction in process lethality increased with increasing can size and air content, and decreasing reel speed and target lethality. Increase in percent air in the steam/air mixture could be compensated by an increase of the rotational speed.
OPTIMUM STERILIZATION: A COMPARATIVE STUDY BETWEEN AVERAGE and SURFACE QUALITY
Authors: SILVA C.L.M. , OLIVEIRA F.A.R. , PEREIRA P.A.M. , HENDRICKX M. 
Published: February 2007

Sterilization temperatures to maximize volume average or surface quality retention were calculated for one‐dimensional conduction heating foods as a function of (1) Food Properties, (2) Processing Conditions and (3) Processing Criteria. A target lethality at the least‐lethality point was used as a constraint, and optimal temperatures were qualitatively and quantitatively compared for equal design variables.Average quality optimum conditions depend linearly on the inverse square of the Drefq‐value for the quality factor. These conditions do not vary linearly with all the other influential variables, opposite to what had been observed for surface quality. Optimum temperature for maximum average quality is always higher than the corresponding one for surface quality, but the difference is not constant. A systematic approach to the dependence of average quality optimal conditions on all the relevant parameters was carried out and quantitative relations were obtained. Optimum average quality retention is independent of surface heat transfer resistance.
SELECTION OF VARIABLE RETORT TEMPERATURE PROCESSES FOR CANNED SALMON
Authors: DURANCE TIMOTHY D. , DOU JINGLE , MAZZA JOSEPH 
Published: February 2007

ABSTRACTVariable retort temperature processes (VRT), in which retort temperature is a function of time, were developed for sterilization of Pacific salmon in 307 × 115 steel cans, with objectives of minimizing loss of quality criteria such as surface quality or thiamine, or minimizing process time, all while maintaining constant center‐point lethality (F). A finite difference computer model of conduction within a finite cylinder was used to test different temperature‐time profiles. Processes were constrained to include steam vent schedules and to exclude temperature decrease during the heating process as well as temperature modulation during cooling, thereby improving compatibility with typical salmon canning facilities. Rho, the fraction of total lethality accumulated at steam‐off time, was found to be a function of final unaccomplished temperature, retort temperature, salmon thermal diffusivity and container geometry. The search for favorable processes was aided by Random Centroid Optimization (RCO). Minimum surface cook in constant retort temperature (CRT) processes varied with retort temperature and z of surface quality, but the best VRT process was consistently better than the best CRT process. VRT reduced operator's process time from 64 min to 54 min and maintained equal F0 and surface quality. Thiamine losses were reduced from 19.6% loss by CRT to 16.8% loss by VRT.
DYNAMIC GAIN MATRIX APPROACH TO MODELING OF DYNAMIC MODIFIED ATMOSPHERE PACKAGING SYSTEMS4
Authors: ÖZER E. , WELLS J.H. , McMILLIN K.W. , HO C.‐P. , HUANG N.‐Y. 
Published: February 2007

ABSTRACTVariations in food and biological systems create nonlinear interactions that increase complexity of mathematical models. A multivariable correlative mathematical modeling strategy, dynamic gain matrix (DGM) method, was derived using advanced process control concepts and it was applied to describe quality changes in beef loin steaks with postmortem fabrication time and modified atmosphere packaging (MAP) conditions altered by dynamic gas exchange. DGM was used for modeling of dynamic MAP to satisfy the special modeling requirements of relationships between the processing and packaging variables and quality parameters through consideration of multivariable interacting deterioration mechanism in mathematical terms. A normalization method was also developed and applied to eliminate initial condition effects arising from meat source differences. A total of 960 data points were analyzed, and the model is reported as a series of first order differential equations with respect to retail display time to describe changes in color, pH and microbial population as functions of postmortem fabrication time, distribution gas composition, gas exchange time and retail gas composition. The model was optimized to minimize prediction sum of residual errors, and a pairing and control strategy was proposed to be used for optimum control of quality parameters for a chosen display time by manipulation of processing and packaging variables. The strategy developed has specific use for prediction and design of dynamic gas exchange MAP systems as well as potential use in similar biological engineering systems.
HEAT TRANSFER TO PARTICLES IN CANS WITH END‐OVER‐END ROTATION: INFLUENCE OF PARTICLE SIZE AND CONCENTRATION (%V/V)
Authors: SABLANI S.S. , RAMASWAMY H.S. 
Published: February 2007

ABSTRACTThe heat transfer coefficients (U and hfp) associated with particulate fluids in cans were evaluated with suspended Nylon particles, during end‐over‐end rotation. Can rotation speed (10 to 20 rpm), particle diameter (19 to 25 mm) and particle concentration (single particle to 40% v/v) were studied as variables using fluids of two different viscosities (1.0 × 10−6 and 1 × 10−4m2/s). Particle transient temperatures were measured by placing a flexible thermocouple attached to the particle, allowing particle motion inside the can. Transient heat conduction equations for a spherical particle with convective boundary condition at fluid‐particle interface were numerically solved to obtain hfp. An overall heat balance equation was solved to obtain U. The hfp values varied from 170 to 1165 W/m2.K with oil and 175 to 1550 W/m2.K with water depending upon process conditions. The U values varied from 110 to 220 W/m2.K with oil and 480 to 800 W/m2.K with water. The hfp increased 10 to 60% with decreasing particle diameter from 25 to 19 mm while it increased about 3 folds as the particle concentration changed from a single particle to 30%. Further increase in panicle concentration to 40% decreased the hfp between 5 and 20% depending upon processing conditions. The effects of particle size and particle concentration on the U were similar to those obtained with hfp with lower magnitudes.
PRODUCTION OF COWPEAS IN TOMATO SAUCE: ECONOMIC COMPARISON OF PACKAGING IN CANNING AND RETORT POUCH SYSTEMS
Authors: TAIWO K.A. , AKANBI C.T. , AJIBOLA O.O. 
Published: February 2007

ABSTRACTThe economic feasibility of using the retort pouch as an alternative to the canning system for packaging and processing of cowpeas in tomato sauce was evaluated using the Net Present Value (NPV) and Internal Rate of Return (IRR) methods assuming a uniform cashflow over a 10‐year plant life. Cost estimates for the alternative packaging system were based on an equal mass flow rate of processed cowpea, i.e., 360 cans/min. The retort pouch system required a larger fixed capital investment than the canning system. The cost of cans accounted for a larger percentage of the raw material cost than the pouch. Energy costs in processing for both systems contributed very little to the total operating costs. In addition, all the variable operating costs were higher in the pouch system than in the cans for one 8‐h shift operation such that the cost of producing each unit was of product higher with the pouch than in the can. Increasing the number of shifts to two increased the economic performance of both systems at the same time reducing product cost. Results of the NPV and IRR indicated that capital investment on the canning line would be more profitable than the pouch system.
THE THERMAL PROPERTIES OF POTATOES AND CARROTS AS AFFECTED BY THERMAL PROCESSING1
Authors: MURAKAMI EDGAR G. 
Published: February 2007

ABSTRACTThe effects of processing on the thermal properties of white potatoes and carrots were studied. The test samples were blanched, boiled, cooked and canned. Whole potato tubers were baked to study the effects of starch gelatinization. The thermal conductivity (k) and density (ρ) were measured and the specific heat (cp) and thermal diffusivity (α) were calculated. Results showed that in general, α initially decreased and then increased during processing. Test samples were found to have a gain in α when their moisture content increased by more than 9%. The α of potatoes decreased after canning and increased after boiling. In carrots, a similar trend was also observed but to a lesser degree. The k of potatoes was unaffected after blanching or cooking. In all the processing baking study showed that gelatinization significantly decreased the k of potatoes.
PHYSICAL AND AERODYNAMIC PROPERTIES OF MAKHANA
Authors: JHA S.N. , KACHRU R.P. 
Published: February 2007

ABSTRACT Makhana is a popped kernel of gorgon nut (Euryale ferox) and is considered a delicious food item in India. It is, presently, sorted, graded and processed manually. To develop any kind of mechanized system for these purposes, physical data are required and thus, test weight, bulk density, true density, porosity, angle of repose and coefficient of friction of different grades of makhana were determined using standard techniques at moisture contents ranging from 5 to 20% (dry basis). The data were used to develop correlation equations that predict these physical properties as a function of moisture content of makhana. The spatial dimensions and aerodynamic properties were also determined. The average diameter of makhana varied between 18.4 mm to 12.4 mm with the sphericity between 0.581 to 0.967; and other physical properties varied quadratically with moisture content. The terminal velocity and drag coefficient of makhana at 8% moisture content (dry basis) varied between 4.48 to 6.10 m/s and 0.62 to 1.06, respectively.
DETERMINATION OF FLUID‐TO‐PARTICLE HEAT TRANSFER COEFFICIENTS FOR ROTATING PARTICLES1
Authors: CHAKRABANDHU K. , SINGH R.K. 
Published: February 2007

ABSTRACT Fluid‐to‐particle heat transfer coefficients (hfp) were determined for stationary and rotating potato‐alginate cubes heated by carboxymethylcellulose solutions in an aseptic processing system. Fluid temperature, fluid average velocity, CMC concentration, and particle size were varied. In the stationary particle case, the slip generalized Reynolds numbers (Regs) ranged from 1.3 to 6.7. For the rotating particles, Regs ranged from 0.91 to 5.0 and the generalized rotational Reynolds numbers (Regr) ranged from 6.0 to 33. The hfp ranged from 120 W/m2°C to 2400 W/m2°C and from 360 W/m2°C to 4300 W/m2°C for stationary and rotating particles, respectively. Particle rotation significantly increased hfp. Fluid temperature, particle size, fluid average velocity, and CMC concentration had significant effects on hfp for both stationary and rotating particles. Using Regs in the dimensionless correlation gave a better prediction of hfp for the rotating particles than using Regr.
VISCOSITY CHARACTERIZATION OF A COMMERCIAL YOGURT AT 5C USING A CUP IN BOB AND A VANE GEOMETRY OVER A WIDE SHEAR RATE RANGE (10−5S−1‐103s−1)
Authors: GERAGHTY RICHARD , BUTLER FRANCIS 
Published: February 2007

ABSTRACTEquilibrium viscosity data at 5C, over a wide shear rate range (10−5 s−1 ‐103 s−1), are presented for a typical commercially available stirred yogurt. A bob in cup and a vane in cup geometry were used in the work. The vane was manufactured to the same outer dimensions as the bob. A series of constant shear stress creep tests was performed, ranging from 2 Pa to 60 Pa. Equilibrium shear rate values were found for each shear stress. Equilibrium viscosity data obtained with both geometries were of the same order of magnitude. This indicated that slip (wall depletion) effects were not significant with the bob in cup geometry used in the study. Application of existing rheological models showed that the equilibrium viscosity behavior of yogurt may be described using either a power‐law of the form or the Cross equation The Cross model better predicted the almost constant viscosities observed at low shear stresses.