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Heat transfer to a canned starch dis...

Tattiyakul, Jirarat.

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Heat transfer to a canned starch dispersion under agitation: Numerical simulation and experiment.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Heat transfer to a canned starch dispersion under agitation: Numerical simulation and experiment./
Author:	Tattiyakul, Jirarat.
Description:	240 p.
Notes:	Adviser: M. Anandha Rao.
Contained By:	Dissertation Abstracts International61-09B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9988143
ISBN:	0599953802

Heat transfer to a canned starch dispersion under agitation: Numerical simulation and experiment.
Tattiyakul, Jirarat.

Heat transfer to a canned starch dispersion under agitation: Numerical simulation and experiment. - 240 p.

Adviser: M. Anandha Rao.

Thesis (Ph.D.)--Cornell University, 2000.

Heat transfer to a canned (303 × 406) 5% cross-linked waxy maize starch dispersion (CWMS), 3.5% cornstarch dispersion (CS), and 5.6 °Brix tomato juice (TJ) intermittently rotated was studied using a simulation technique. The results showed that the 3.5% CS, which undergoes sol-gel-sol transition within a narrow temperature range, gave the highest heating rate and the most uniform temperature distribution. In contrast, the 5% CWMS, which gelatinizes at a much lower temperature and gives a heat- and shear-stable gel, showed the slowest heating rate. In the 5.6 °Brix TJ, which has high initial viscosity, heating rate increased as the viscosity decayed according to an Arrhenius model, giving rise to a higher heating rate compared to the 5% CWMS.

ISBN: 0599953802Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Heat transfer to a canned starch dispersion under agitation: Numerical simulation and experiment.
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020 $a 0599953802
035 $a (UnM)AAI9988143
035 $a AAI9988143
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100 1 $a Tattiyakul, Jirarat. $3 1262643
245 1 0 $a Heat transfer to a canned starch dispersion under agitation: Numerical simulation and experiment.
300 $a 240 p.
500 $a Adviser: M. Anandha Rao.
500 $a Source: Dissertation Abstracts International, Volume: 61-09, Section: B, page: 4491.
502 $a Thesis (Ph.D.)--Cornell University, 2000.
520 $a Heat transfer to a canned (303 × 406) 5% cross-linked waxy maize starch dispersion (CWMS), 3.5% cornstarch dispersion (CS), and 5.6 °Brix tomato juice (TJ) intermittently rotated was studied using a simulation technique. The results showed that the 3.5% CS, which undergoes sol-gel-sol transition within a narrow temperature range, gave the highest heating rate and the most uniform temperature distribution. In contrast, the 5% CWMS, which gelatinizes at a much lower temperature and gives a heat- and shear-stable gel, showed the slowest heating rate. In the 5.6 °Brix TJ, which has high initial viscosity, heating rate increased as the viscosity decayed according to an Arrhenius model, giving rise to a higher heating rate compared to the 5% CWMS.
520 $a Heat transfer to a canned 3.5% CS subjected to no rotation, continuous, and intermittent rotation was studied. Nonuniform temperature distribution was seen in a stationary can and a can continuously rotating at 15 and 146 RPM. Continuous rotation of the can at 146 RPM hindered heat transfer in the radial direction and resulted in lower heating rate than the other conditions studied. Further, the layer of gelatinized starch at the can wall slowed down heat transfer rate due to its highly viscous nature. Intermittent rotation prevented the boundary region from being covered with a thick layer of gelatinized starch resulting in better heat transfer from the hot wall to the fluid. In addition, localized gelatinized starch layers were not present, hence, the uniformity of the final product The simulated time-temperature data was in reasonable agreement with the experimental data.
520 $a Increasing retort temperature (111–131°C) resulted in an appreciable increase in the dimensionless volume average temperature (Tav) of a canned 3.5% CS subjected to intermittent agitation, while increasing reel rotational speed (5–12 RPM) caused a slight decrease in T av. In addition, increasing retort temperature resulted in a decrease in fh and f2. In contrast; increasing reel rotational speed caused an increase in fh and f2. The break point (xbh) was found to be associated with the period during which the viscosity threshold was exceeded while the values of fh and f 2 were related to the dispersion's viscosity at the break point. The projected required processing time using the formula method was conservative when the heat penetration parameters obtained at a lower retort temperature were used.
590 $a School code: 0058.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Engineering, Agricultural. $3 1019504
690 $a 0359
690 $a 0539
710 2 0 $a Cornell University. $3 530586
773 0 $t Dissertation Abstracts International $g 61-09B.
790 $a 0058
790 1 0 $a Rao, M. Anandha, $e advisor
791 $a Ph.D.
792 $a 2000
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9988143