Thermal Behavior Prediction of Food Particulates Under Ambient and Cryogenic Conditions

Sridhar, B. S. and Manohar, B. and Sommer, K. (2009) Thermal Behavior Prediction of Food Particulates Under Ambient and Cryogenic Conditions. Journal of Food Process Engineering, 32. pp. 787-803.

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Abstract

This article describes experiments to quantitatively characterize the thermal effects of solid food particulates in terms of temperature increment as a function of particle size under ambient and cryogenic conditions using turmeric (Curcuma longa L.) as a model material. The log-normal function was used to characterize the thermal behavior. Cylindrical specimens of turmeric were impacted diametrally, and the resulting particle size distributions and cumulative volume fraction were measured by computerized inspection particle size analyzer. The various model parameters estimated under the said conditions, such as surface-volume ratio, energy density and combined strength parameter, were found to be in the range of 3.5 ¥ 103– 1.14 ¥ 106 (m-1), 2.4 ¥ 105–6.6 ¥ 107 J/m3 and 174.1–229.5 J/m2, respectively. The temperature change DT (C) was calculated in terms of log-normal parameters and material properties such as the specific heat and local energy density. The calculated DT was plotted as a function of size of particles. Local temperature rise up to 114.5 and 67.2C was found for the particle size of 12 mm or lower for ambient and cryogenic conditions, respectively. A novel mathematical model has been proposed to correlate the size distributions of solid particles under fracture to the temperature changes.

Item Type:	Article
Uncontrolled Keywords:	solid food particulates, thermal effects, temperature change
Subjects:	600 Technology > 08 Food technology 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	15 Nov 2010 07:35
Last Modified:	11 Oct 2018 08:19
URI:	http://ir.cftri.res.in/id/eprint/9783

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