語系:
繁體中文
English
說明(常見問題)
回圖書館首頁
手機版館藏查詢
登入
回首頁
切換:
標籤
|
MARC模式
|
ISBD
Heat transfer to a canned starch dis...
~
Tattiyakul, Jirarat.
FindBook
Google Book
Amazon
博客來
Heat transfer to a canned starch dispersion under agitation: Numerical simulation and experiment.
紀錄類型:
書目-語言資料,印刷品 : Monograph/item
正題名/作者:
Heat transfer to a canned starch dispersion under agitation: Numerical simulation and experiment./
作者:
Tattiyakul, Jirarat.
面頁冊數:
240 p.
附註:
Adviser: M. Anandha Rao.
Contained By:
Dissertation Abstracts International61-09B.
標題:
Agriculture, Food Science and Technology. -
電子資源:
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.
LDR
:03503nam 2200301 a 45
001
938669
005
20110512
008
110512s2000 eng d
020
$a
0599953802
035
$a
(UnM)AAI9988143
035
$a
AAI9988143
040
$a
UnM
$c
UnM
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 (T<sub>av</sub>) of a canned 3.5% CS subjected to intermittent agitation, while increasing reel rotational speed (5–12 RPM) caused a slight decrease in T<sub> av</sub>. In addition, increasing retort temperature resulted in a decrease in f<sub>h</sub> and f<sub>2</sub>. In contrast; increasing reel rotational speed caused an increase in f<sub>h</sub> and f<sub>2</sub>. The break point (x<sub>bh</sub>) was found to be associated with the period during which the viscosity threshold was exceeded while the values of f<sub>h</sub> and f<sub> 2</sub> 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
筆 0 讀者評論
館藏地:
全部
電子資源
出版年:
卷號:
館藏
1 筆 • 頁數 1 •
1
條碼號
典藏地名稱
館藏流通類別
資料類型
索書號
使用類型
借閱狀態
預約狀態
備註欄
附件
W9108857
電子資源
11.線上閱覽_V
電子書
EB W9108857
一般使用(Normal)
在架
0
1 筆 • 頁數 1 •
1
多媒體
評論
新增評論
分享你的心得
Export
取書館
處理中
...
變更密碼
登入