Heat Transfer to a Starch Dispersion in an Intermittently Rotated Can

HEAT TRANSFER TO A STARCH DISPERSION IN AN INTERMITTENTLY ROTATED CAN 

The governing conservation equations in the inertial frame of reference were solved with the boundary conditions of temperature and velocity  

The model fluid food studied was 3.5% com SDs whose thermo-rheological properties were described by the model developed by Yang and Rao (1998a)  

There are many well-known dimensionless groups that are used in transport phenomena. Earlier, the Reynolds number was used to correlate data on pressure drop in pipe flow. For correlating data on heat transfer, often the dimensionless groups Nus-selt (Nu), Reynolds (Re), Prandtl (Pr), and Grashof (Gr) are used. They are defined as  

For non-Newtonian fluids, the viscosity in the above equations must be replaced by an appropriate apparent viscosity. In pipe-flow applications, as shown in Chapter 3, the pipe-flow apparent viscosity (%p) based on the diameter D and the average axial velocity in the tube (1 can be used in deriving the appropriate dimensionless numbers  

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