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Heat transfer in a plate exchanger during pasteurization of orange juice


Heat transfer in a plate exchanger during pasteurization of orange juice



Journal of Food Engineering 42(2): 79-84



ISSN/ISBN: 0260-8774

DOI: 10.1016/s0260-8774(99)00110-7

The heat transfer film coefficient of orange juice (OJ) during pasteurization using a plate heat exchanger with intermating 316 SS plates was studied. Mathematical models to predict OJ heat transfer film coefficient are presented. The OJ density was measured using an in-line density sensor at pasteurization temperature and also measured off-line by hygrometer at different temperatures. The OJ viscosity was measured by an off-line instrument, in the temperature range from 5-90degreeC. The mean values of OJ density and OJ viscosity at 20degreeC were 1046.0 +- 3.6 kg/m3 and 14.17 +- 4.75 mPa s, respectively. The values of heat transfer film coefficient for OJ varied from 983 to 6500 W/m2 degreeC, whereas the water heat transfer film coefficient varied from 8387 to 24245 W/m2 degreeC. This study has provided a suitable heat transfer correlation to predict the OJ heat transfer film coefficient as a function of its viscosity and the channel velocity, that is, this correlation is independent of the plategeometry, for varied conditions of OJ pasteurization process.

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Accession: 010738427

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