Scraped surface heat exchangers (SSHEs) are known for thermal processing of viscous food products. Heat transfer coefficient is one of the main parameter which influences the performance of processing liquid products in SSHE. The present study was undertaken to determine the film heat transfer coefficient for different blade assembly configurations. Milk was concentrated from 15 to 26% total solids using SSHE. Effect of number of blades (2, 4, 6), weight of blades (1.6, 1.75, 2.0 kg) and rotor speed (150, 175, 200 rpm) was investigated on scraped film heat transfer coefficient (h s ) using Response Surface Methodology. The results showed that h s increased linearly with increase in number of blades as well as rotor speed and that it was inversely related to blade weight. The h s varied from 695.3 to 1,415.4 W/m 2 K. The study was helpful in determining the design factors affecting film heat transfer coefficient of SSHE. PRACTICAL APPLICATIONSIn many of the earlier studies on SSHE, effect of scraper speed, flow rate or the number of blades has been individually studied. Therefore, effort was made to study the combined effect of these parameters. This article gives important insights on the design aspect of rotor blade assembly for thin film SSHE.
Fruits and vegetables are an important nutritional requirement for human beings as these foods not only meet the quantitative needs to some extent but also supply vitamins and minerals, which improve quantity of our diet and maintain health. It is, therefore, necessary to make them available for consumption throughout the year in processed form. Drying is the oldest method for preserving food as it controls microbial growth, reduces size of food, thus, providing it good storage and packaging properties. Fruits and vegetables selected for drying should be of the best quality-fresh and ripe. To dry them successfully these should have good rheological and textural properties. The good quality fresh mangoes were procured from the market, washed, peeled and processed to get the pulp. The mango kurkure made from roasted wheat and barley was uniform in texture, lacked crispiness and gave good flavour.
The maximum values of correlation coefficient between sensorially evaluated fresh juice and reconstituted juice were (0.28) for colour at 35:65 blend, (0.48) for flavour at 35:65 and 37.5:62.5 blend, (0.24) for consistency at 40:60 blend and (0.48) for overall acceptability at 35:65 blend.
The experiments to produce powder from kinnow juice were conducted at three different blends of maltodextrin with kinnow juice such as (35:65,37.5:62.5,40:60) and with another blend of maltodextrin and sucrose with kinnow juice (40:10:50) at three feed temperatures such as 23 0 C, 26 0 C and 29 0 C and at three inlet temperatures such as 143 0 C, 146.5 0 C and 150 0 C using spray drying technique. The physico-chemical properties investigated were: total soluble solids, vit-C content, citric acid content and total sugars. The best results of total soluble solids and vitamin-C content (mg/100g) were found for 37.5:62.5 blend and total sugars (g/ml) was found for 35:65 blend. The titrable acidity (%age) was best for 40:60 blend. For another blend of (40:10:50) malto-dextrin and sucrose with juice, the titrable acidity was minimum.
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