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Direct steam injection heating of li...

Ostermann, Rebecca Ann.

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Direct steam injection heating of liquid food products.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Direct steam injection heating of liquid food products./
作者:	Ostermann, Rebecca Ann.
面頁冊數:	120 p.
附註:	Source: Masters Abstracts International, Volume: 44-04, page: 1903.
Contained By:	Masters Abstracts International44-04.
標題:	Engineering, Agricultural. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1431634
ISBN:	9780542481017

Direct steam injection heating of liquid food products.
Ostermann, Rebecca Ann.

Direct steam injection heating of liquid food products. - 120 p.

Source: Masters Abstracts International, Volume: 44-04, page: 1903.

Thesis (M.S.)--Oklahoma State University, 2005.

Scope and method of study. The purpose of this research was to investigate a correlation between flow characteristics and physical properties of liquid food products and the occurrence of condensation-induced water hammer in direct steam injection heating. A linear relationship developed by Bowser et al. (2003) between the thermodynamic ratio and the Peclet number was examined for applicability to results from tests performed using water, sugar solution, beef bone stock, and corn starch. Five other dimensionless parameters were screened for potential relationships to the thermodynamic ratio that could be used to define safe operating conditions for a steam injection heater.

ISBN: 9780542481017Subjects--Topical Terms:

1019504
Engineering, Agricultural.

Direct steam injection heating of liquid food products.
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100 1 $a Ostermann, Rebecca Ann. $3 1909380
245 1 0 $a Direct steam injection heating of liquid food products.
300 $a 120 p.
500 $a Source: Masters Abstracts International, Volume: 44-04, page: 1903.
500 $a Adviser: Timothy Bowser.
502 $a Thesis (M.S.)--Oklahoma State University, 2005.
520 $a Scope and method of study. The purpose of this research was to investigate a correlation between flow characteristics and physical properties of liquid food products and the occurrence of condensation-induced water hammer in direct steam injection heating. A linear relationship developed by Bowser et al. (2003) between the thermodynamic ratio and the Peclet number was examined for applicability to results from tests performed using water, sugar solution, beef bone stock, and corn starch. Five other dimensionless parameters were screened for potential relationships to the thermodynamic ratio that could be used to define safe operating conditions for a steam injection heater.
520 $a Findings and conclusions. It was verified that a linear relationship between the thermodynamic ratio and the Peclet number for predicting CWH applied well to water and sugar water. Results for other food products tested in this study were inconclusive. Of the six dimensionless parameters investigated, four, the Prandlt, Reynolds, Peclet, and Stanton numbers, merited further investigation. It was also found that power and logarithmic equations may better describe a relationship to predict condensation-induced water hammer than a linear equation.
590 $a School code: 0664.
650 4 $a Engineering, Agricultural. $3 1019504
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0539
690 $a 0359
710 2 0 $a Oklahoma State University. $3 626630
773 0 $t Masters Abstracts International $g 44-04.
790 1 0 $a Bowser, Timothy, $e advisor
790 $a 0664
791 $a M.S.
792 $a 2005
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1431634