Recent advances in agitation thermal processing

被引:20
|
作者
Singh, Anubhav Pratap [1 ]
Yen, Philip Pui-Li [1 ]
Ramaswamy, Hosahalli S. [2 ]
Singh, Anika [1 ]
机构
[1] Univ British Columbia, Fac Land & Food Syst, Food Nutr & Hlth Program, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada
[2] McGill Univ, Dept Food Sci & Agr Chem, Macdonald Campus 21,111 Lakeshore, Ste Anne De Bellevue, PQ H9X 3V9, Canada
关键词
END-OVER-END; HEAT-TRANSFER COEFFICIENTS; PARTICLE MOTION; QUALITY; FLUIDS; TEMPERATURE; WIRELESS; BEHAVIOR; SENSORS; FOODS;
D O I
10.1016/j.cofs.2018.07.001
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Novel agitation systems permitting forced convection during thermal processing improve heat transfer, reduce process time, and minimize heat damage. During the last 2 decades, thermal process experts have studied various types of rotary agitation mechanisms, such as end-over-end or axial rotations. More recently, reciprocating mode of agitation was extensively studied. The present review brings into perspective the current state of literature relating to agitation thermal processing, with discussions on the various agitation mechanisms being used to enhance heat transfer rates. Recent progress and current problems in data gathering, heat transfer coefficient evaluation and product quality optimization are reviewed. This review shall be helpful to provide a quick insight into the state of agitation thermal processing in the 21st century.
引用
收藏
页码:90 / 96
页数:7
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