Heat transfer canned starch dispersion

Yang, W. H. 1997. Rheological behavior and heat transfer to a canned starch dispersion computer simulation and experiment. Ph.D thesis, Cornell University, Ithaca, NY. 

Figure 8-15 Finite Element Grid for Studying Heat Transfer to a Canned (303 x 406 can) Starch Dispersion (Yang, 1997 Yang and Rao, 1998b, 1998c).

Figure 8-16 Broken Heating Curve From Simulation of Heat Transfer to a Canned Starch Dispersion at a Retort Temperature (/ 7) 101 °C. The og RT — T) versus time at the assumed slowest heating point and the corresponding fliud apparent viscosity (ija) versus time profiles are shown (Yang, 1997).

The effect of different flow properties on heat transfer to canned dispersions undergoing intermittent axial rotation was studied by Tattiyakul et al. (2002b). In addition to the 3.5% cornstarch dispersion discussed above, a 5% CWM dispersion whose rheological data are shown in Figure 8-9 and a tomato concentrate that followed a simpler thermo-rheological behavior were studied. Because of the high apparent viscosity over a wide temperature range of the CWM dispersion, it had the slowest time-temperature profile (not shown here). Results on the effect of continuous axial rotation on heat transfer to a canned starch dispersion can be found in Tattiyakul (2001). 

The same modeling procedure was applied to 3.5% com SDs and the results used to numerically simulate heat transfer to SDs in a can (Yang, 1997). From recent studies (Yang and Rao, 1998 Liao et al., 1999), the general shape of viscosity versus temperature for native, as opposed to cross-linked, starch dispersions is as shown in Figure 4-20. It is important to note that the values of viscosity of the... 

HEAT TRANSFER TO A STARCH DISPERSION IN AN INTERMITTENTLY ROTATED CAN... 

Tattiyakul, J., Rao, M. A., and Datta, A. K. 2002a. Heat transfer to a canned com starch dispersion under intermittent agitation. J. Food Eng. 54(4) 321-329. 

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