Measurement of meat transfer coefficients using stationary and moving particles in tube flow

The design of thermal processes for particulate foods depends strongly on values of fluid-to-particle heat transfer coefficient (h(fp)) as well as on the heat penetration and particulate how data during continuous processes. The stationary and moving thermocouple experimental techniques were used to simulate the heat transfer between a fluid and a particle in tube flow using water and carboxymethylcellulose (CMC) solutions. The fluid viscosity was found to significantly affect hfp; an increase in the fluid viscosity decreased the value of h(fp). An increase in the particle size within the tube flow increased h(fp) while particle shape had little effect on h(fp). A dimensionless Nusselt correlation was also obtained in terms of the generalized Reynolds and Prandtl numbers for both the Newtonian and non-Newtonian fluids. The correlation showed strong agreement with experimental values and other models published in literature.