HEAT TRANSFER COEFFICIENT IN FOOD PROCESSING: COMPILATION OF LITERATURE DATA

ABSTRACT

Heat transfer coefficient data in food processing were retrieved from literature and classified per process and material. Most of the data were available in the form of empirical equations using dimensionless numbers. All available empirical equations were transformed in the form of Heat Transfer Factor vs. Reynolds Number (j_H=aReⁿ). In the case when more than one equation reported for the same process and material, a new similar equation was fitted to consolidate the existing literature equations. It is expected that the resulting equations are more representative and predict more accurately the heat transfer coefficients. Average equations for each process are also proposed.

Acknowledgments