| Autor: |
Sangsom, Wilasinee, Inprasit, Chouw |
| Předmět: |
|
| Zdroj: |
Fluids; Jun2022, Vol. 7 Issue 6, p185, 11p |
| Abstrakt: |
The effect was clarified of the design parameters on the heat transfer of an impingement steam jet applied to continuous liquid food sterilization with the aim of high heating performance. The study investigated the effects of the steam and water Reynolds number, jet-to-target spacing to jet diameter ratio, and steam temperature on the Nusselt number. The Reynolds number was defined based on steam and water injection plate configurations in turbulent flow. The Nusselt number of the steam temperature at 120 °C was greater than at 125 °C and 130 °C and higher heat transfer was noted at a water nozzle number of two. The Nusselt number was the highest at the jet-to-target spacing to jet diameter ratio (H/d) of 1 and then tended to be constant for H/d above 3. The present study was compared with jet impingement correlations from Huber and Viskanta, and from Martin. In addition, the Ranz and Marshall correlation of a conventional direct steam injection was compared with the impingement method. The sterilization temperature tended to increase as the steam temperature and the number of steam nozzles was increased while the number of product nozzles was decreased. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
|
