HEAT TRANSFER COEFFICIENTS to NEWTONIAN LIQUIDS IN AXIALLY ROTATED CANS |
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Authors: | CARLOS LUCIO SOULÉ ,RICHARD L. MERSON |
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Affiliation: | Department of Food Science and Technology, Department of Agricultural Engineering University of California Davis, CA 95616 |
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Abstract: | Overall heat transfer coefficients to water and silicone fluids in cans rotating in a steam retort were correlated by (Eq. A): ((A)) where the Reynolds number, pND2/μ, based on the rotational speed of the can, was varied over the range 12 < Re <44,000, the Prandtl number c0μ/k was tested between 2.2 and 2300, the can length to diameter ratio was varied over 1.11 < L/D<1.61, and the ratio of bulk to wall viscosities, μb/μw, was varied between 1.22 and 1.79. All fluid properties were evaluated at the arithmetic average of the initial and final temperatures of the can wall. Data for 106 trials were correlated with a multiple regression correlation coefficient of R’= 0.916. Internal film coefficients were about 7% higher than U values and can be calculated by h = (1.07 ± 0.04) U. |
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