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Condensation heat and mass transfer from steam/air mixtures to a retort pouch laminate
Authors: Kisaalita, W.S., Lo, K.V., Staley, L.M. And M.A. Tung
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Download file: https://library.csbe-scgab.ca/docs/journal/27/27_2_137_ocr.pdf
Published in: CBE Journal » CBE Journal Volume 27 (1985)
Download RAW file: https://library.csbe-scgab.ca/docs/journal/27/27_2_137_raw.pdf
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Description: The retort pouch is a multi-layer polymer-foil pouch used in lieu of the metal can or glass jar for shelf-stable, refrigerated and frozen foods. This packaging technique is one of the significant innovations of the past two decades in the food and pharmaceutical industries. Pflug (1964) and Pflug and Borrero (1967) recognized three potential heating media for thermal processing of retort pouched food products, namely: pure steam, water/air and steam/air cooks. Despite the advantages steam/air systems offer over the alternative techniques, commercialization of the pro cess is slow. This reluctance can be partly attributed to the meagre fundamental information available regarding heat transfer in the air content range of interest to food processors. The experimental investigation reported in this paper was prompted by the indicated paucity of data. In addition to the physio-thermal properties of the processed product, other factors that are important to the rate of heat transfer from a steam/air medium into a processed product are air content, medium flow, bulk temperature and package orientation. This work was undertaken to investigate the heat transfer from steam/air mixtures to the underside of a retort pouch laminate with horizontal steam/air flow. This configuration was chosen, among a number of other configurations that pertain to the problem, since it was found to be least studied from both the analytical and the numerical view-point.
Keywords: condensation heat and mass transfer from steam/air mixtures to a retort pouch laminate
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Citation: Kisaalita, W.S., Lo, K.V., Staley, L.M. and M.A. Tung 1985. CONDENSATION HEAT AND MASS TRANSFER FROM STEAM/AIR MIXTURES TO A RETORT POUCH LAMINATE. Canadian Agricultural Engineering 27(2):137-146.
Volume: 27
Issue: 2
Pages 137 - 146
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Date: 1985
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Coverage: Canada
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DOI:
Description: The retort pouch is a multi-layer polymer-foil pouch used in lieu of the metal can or glass jar for shelf-stable, refrigerated and frozen foods. This packaging technique is one of the significant innovations of the past two decades in the food and pharmaceutical industries. Pflug (1964) and Pflug and Borrero (1967) recognized three potential heating media for thermal processing of retort pouched food products, namely: pure steam, water/air and steam/air cooks. Despite the advantages steam/air systems offer over the alternative techniques, commercialization of the pro cess is slow. This reluctance can be partly attributed to the meagre fundamental information available regarding heat transfer in the air content range of interest to food processors. The experimental investigation reported in this paper was prompted by the indicated paucity of data. In addition to the physio-thermal properties of the processed product, other factors that are important to the rate of heat transfer from a steam/air medium into a processed product are air content, medium flow, bulk temperature and package orientation. This work was undertaken to investigate the heat transfer from steam/air mixtures to the underside of a retort pouch laminate with horizontal steam/air flow. This configuration was chosen, among a number of other configurations that pertain to the problem, since it was found to be least studied from both the analytical and the numerical view-point.
Keywords: condensation heat and mass transfer from steam/air mixtures to a retort pouch laminate
Résumé:
Mots-clés:
Citation: Kisaalita, W.S., Lo, K.V., Staley, L.M. and M.A. Tung 1985. CONDENSATION HEAT AND MASS TRANSFER FROM STEAM/AIR MIXTURES TO A RETORT POUCH LAMINATE. Canadian Agricultural Engineering 27(2):137-146.
Volume: 27
Issue: 2
Pages 137 - 146
Contributor:
Date: 1985
Technical field:
Conference name:
Session name:
Other information:
Type:
Format:
Publication type:
Source:
Relation:
Coverage: Canada
Language 1:
Language 2:
Rights:
Notes:
Other files:
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