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Direct steam injection heating of liquid food products.

机译：直接蒸汽注射加热液态食品。

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摘要

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.; 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.
机译：研究范围和方法。这项研究的目的是研究液体食品的流动特性和物理特性与直接蒸汽注入加热中凝结水锤的发生之间的相关性。 Bowser等人开发的线性关系。 （2003年）检查了热力学比和Peclet值之间的适用性，以适用于使用水，糖溶液，牛肉骨汤和玉米淀粉进行的测试结果。筛选了其他五个无量纲参数，以寻找与热力学比的潜在关系，这些关系可用于定义蒸汽注入加热器的安全运行条件。结论和结论。证实用于预测CWH的热力学比与Peclet数之间的线性关系很好地适用于水和糖水。在这项研究中测试的其他食品的结果尚无定论。在所研究的六个无量纲参数中，有四个，即Prandlt，Reynolds，Peclet和Stanton数值得进一步研究。还发现，与线性方程相比，幂方程和对数方程可以更好地描述预测冷凝引起的水锤的关系。

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  • 作者

    Ostermann, Rebecca Ann.;

  • 作者单位

    Oklahoma State University.;

  • 授予单位 Oklahoma State University.;
  • 学科 Engineering Agricultural.; Agriculture Food Science and Technology.
  • 学位 M.S.
  • 年度 2005
  • 页码 120 p.
  • 总页数 120
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 农业工程;农产品收获、加工及贮藏;
  • 关键词

  • 入库时间 2022-08-17 11:42:21

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