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K.a. Abdelrahim - One of the best experts on this subject based on the ideXlab platform.
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Residence time distribution of carrot cubes in starch solutions in a pilot scale Aseptic Processing system
Food Research International, 2003Co-Authors: K.a. Abdelrahim, H.s. Ramaswamy, Michèle Marcotte, C. ToupinAbstract:Residence time distribution (RTD) of carrot cubes flowing in starch solutions was evaluated in a commercial pilot-scale Aseptic Processing system using a full factorial design of experiments employing flow rate (15 and 20 kg/min), temperature (80 and 100°C), holding tube length (0, 60 and 100%), particle size (6 and 13 mm) and starch concentration (3 and 5% w/w) as factors. All factors were found to be significant (p
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Residence time distribution (RTD) in Aseptic Processing of particulate foods: A review
Food Research International, 2000Co-Authors: H.s. Ramaswamy, Benjamin K. Simpson, K.a. Abdelrahim, James P. SmithAbstract:Abstract Aseptic Processing technique has been successfully applied to liquid foods and acid foods containing discrete particulates. However, the extension of Aseptic Processing to low-acid heterogeneous liquid foods containing discrete particulates has been difficult due to lack of data on critical factors such as interfacial heat transfer coefficient between the liquid and the particle ( h fp ) as well as the residence time distribution of particles in the holding tube of the Aseptic system. Conventional thermal Processing calculation methodology cannot be employed for the establishment of these processes, because of the difficulties associated with gathering experimental time-temperature data at the particle centre as it travels through the Aseptic system. Mathematical modelling followed by biological verification has been attempted as a possible alternative. These models require accurate data on the thermo-physical properties of the particles, associated fluid to particle heat transfer coefficient ( h fp ) as well as residence time distribution (RTD), especially in the holding section of the system. Both h fp and RTD depend on several factors which may also be interdependent: Theological properties, flow rate, temperature, and density of the carrier fluid, shape, density and concentration of the solid particles, as well as holding tube diameter and length. Rheological properties of the carrier fluids have been shown to influence fluid velocity profiles in the holding tube, and intuitively the food particle RTD in both the heat exchangers and the holding tube. The foci of this review are residence time distribution (RTD) of food particles in Aseptic Processing systems and the different experimental techniques used to gather RTD data as well as mathematical models used to describe RTD curves.
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Residence Time Distributions of Meat and Carrot Cubes in the Holding Tube of an Aseptic Processing System
Lwt - Food Science and Technology, 1997Co-Authors: K.a. Abdelrahim, H.s. Ramaswamy, Michèle MarcotteAbstract:Abstract Residence time distribution (RTD) of meat and carrot cubes in the holding tube of a commercial pilot scale Aseptic Processing system was evaluated using a full factorial design of experiments employing holding tube length (4·6, 9·2, 13·8 and 18·4 m), flow rate (10, 15 and 20 kg/min), particle size (10 and 20 mm meat cubes and 6 and 13 mm carrot cubes) and concentration of the carrier fluid (40 and 60 g/100 g starch) as factors. All test factors significantly ( P r 2 > 0·95). The model parameters were responsive to test factors and could be well described using multiple regression analyses of test factors and their interactions.
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rheological properties of starch solutions under Aseptic Processing temperatures
Food Research International, 1995Co-Authors: K.a. Abdelrahim, Hosahalli S. Ramaswamy, F R Van De VoortAbstract:Abstract Rheological properties of cross-linked waxy maize starch in the concentration range of 3–6% w w were evaluated using a computer controlled rotational viscometer equipped with a high temperature/high pressure attachment and a magnetic coupling. The influence of temperature on the rheological parameters was evaluated in the temperature range 60–140 °C. The flow curves essentially followed the power law model and both the consistency coefficient and flow behaviour index were sensitive to changes in temperature and concentration. Temperature dependency followed the Turian model.
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Mathematical Characterization of Residence Time Distribution Curves of Carrot Cubes in a Pilot Scale Aseptic Processing System
Lwt - Food Science and Technology, 1993Co-Authors: K.a. Abdelrahim, H.s. Ramaswamy, Michèle Marcotte, C. ToupinAbstract:Residence time distribution (RTD) of food particles and carrier fluid was evaluated in a commercial pilot scale Aseptic Processing system using o full factorial design of experiments employing flow rate (15 and 20 kg/min), temperature (80 and 100°C), holding tube length (1.5, 17.5 and 26.7m) particle (carrot cubes) size (6 and 13 mm) and starch concentration (30 and 50 g/kg) of the carrier fluid as factors. RTD curves of carrot cubes were characterized in this study using a special case of the logistic model (autocatalytic or inverse exponential model). Three model parameters (an accumulation rate factor, B; a concentration limit factor, U and a half-time factor, M) fully described the RTD curve: F = C/[1 + e-B(n-M)]. The model was used to describe the influence of various process parameters and to obtain E-type RTD curves. All test factors were significant (P 0. 78).
Michèle Marcotte - One of the best experts on this subject based on the ideXlab platform.
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Dimensionless correlations for the fastest particle flow in a pilot scale Aseptic Processing system
Lwt - Food Science and Technology, 2005Co-Authors: K.a. Albdelrahim, H.s. Ramaswamy, S. Grabowski, Michèle MarcotteAbstract:Residence time distribution (RTD) of meat and carrot cubes in the scraped surface heat exchanger and holding tube of a pilot scale Aseptic Processing system were individually evaluated for characteristic correlations involving several dimensionless groups. RTD data obtained using a systemic approach were similarly evaluated. The sytemic approach was based an obtaining holding tube RTD as the difference between the RTDs in the whole system and a control system connecting the two scraped surface heat exchangers directly. Particle Froude and Reynolds numbers were related to carrier fluid Froude, Archimedes and Reynolds numbers as well as the particle-to-tube diameter ratio and particle Archimedes number ( R 2 > 0.84).
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Residence time distribution of carrot cubes in starch solutions in a pilot scale Aseptic Processing system
Food Research International, 2003Co-Authors: K.a. Abdelrahim, H.s. Ramaswamy, Michèle Marcotte, C. ToupinAbstract:Residence time distribution (RTD) of carrot cubes flowing in starch solutions was evaluated in a commercial pilot-scale Aseptic Processing system using a full factorial design of experiments employing flow rate (15 and 20 kg/min), temperature (80 and 100°C), holding tube length (0, 60 and 100%), particle size (6 and 13 mm) and starch concentration (3 and 5% w/w) as factors. All factors were found to be significant (p
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PHYSICAL PROPERTIES OF RECONSTITUTED CARROT/ALGINATE PARTICLES STABLE FOR Aseptic Processing
Journal of Food Process Engineering, 2000Co-Authors: Michèle Marcotte, Ali R. Taherian, Hosahalli S. RamaswamyAbstract:Textural and thermophysical properties of reconstituted carrot/alginate particles, subjected to thermal and mechanical stresses during Aseptic Processing, were investigated. Four levels of sodium alginate (4, 6, 8 and 10%) and calcium chloride (0.2, 0.5, 1.0 and 1.5%) and three levels of water addition (50, 150 and 300 mL) were used for two types of alginate (high in guluronic acid, HGA and low in guluronic acid, LGA). Hardness, water content, density and thermal conductivity of reconstituted carrot/alginate particles were determined using an Instron, an oven drying technique, a pycnometer measurement and a line heat source method, respectively. Moreover, Bacillus subtilis was inoculated in carrot/alginate particles. Reconstituted particles, unlike carrot cubes and other vegetables, were thermally stable. The moisture content increased with a decrease in calcium chloride concentration and an increase in water addition. There was no significant effect of formulation on density and thermal conductivity measurements. Reconstituted carrot/alginate cubes were able to sustain successfully thermal and mechanical stresses encountered in a pilot scale Aseptic Processing system.
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physical properties of reconstituted carrot alginate particles stable for Aseptic Processing
Journal of Food Process Engineering, 2000Co-Authors: Michèle Marcotte, Ali R. Taherian, Hosahalli S. RamaswamyAbstract:Textural and thermophysical properties of reconstituted carrot/alginate particles, subjected to thermal and mechanical stresses during Aseptic Processing, were investigated. Four levels of sodium alginate (4, 6, 8 and 10%) and calcium chloride (0.2, 0.5, 1.0 and 1.5%) and three levels of water addition (50, 150 and 300 mL) were used for two types of alginate (high in guluronic acid, HGA and low in guluronic acid, LGA). Hardness, water content, density and thermal conductivity of reconstituted carrot/alginate particles were determined using an Instron, an oven drying technique, a pycnometer measurement and a line heat source method, respectively. Moreover, Bacillus subtilis was inoculated in carrot/alginate particles. Reconstituted particles, unlike carrot cubes and other vegetables, were thermally stable. The moisture content increased with a decrease in calcium chloride concentration and an increase in water addition. There was no significant effect of formulation on density and thermal conductivity measurements. Reconstituted carrot/alginate cubes were able to sustain successfully thermal and mechanical stresses encountered in a pilot scale Aseptic Processing system.
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Residence Time Distributions of Meat and Carrot Cubes in the Holding Tube of an Aseptic Processing System
Lwt - Food Science and Technology, 1997Co-Authors: K.a. Abdelrahim, H.s. Ramaswamy, Michèle MarcotteAbstract:Abstract Residence time distribution (RTD) of meat and carrot cubes in the holding tube of a commercial pilot scale Aseptic Processing system was evaluated using a full factorial design of experiments employing holding tube length (4·6, 9·2, 13·8 and 18·4 m), flow rate (10, 15 and 20 kg/min), particle size (10 and 20 mm meat cubes and 6 and 13 mm carrot cubes) and concentration of the carrier fluid (40 and 60 g/100 g starch) as factors. All test factors significantly ( P r 2 > 0·95). The model parameters were responsive to test factors and could be well described using multiple regression analyses of test factors and their interactions.
H.s. Ramaswamy - One of the best experts on this subject based on the ideXlab platform.
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Dimensionless correlations for the fastest particle flow in a pilot scale Aseptic Processing system
Lwt - Food Science and Technology, 2005Co-Authors: K.a. Albdelrahim, H.s. Ramaswamy, S. Grabowski, Michèle MarcotteAbstract:Residence time distribution (RTD) of meat and carrot cubes in the scraped surface heat exchanger and holding tube of a pilot scale Aseptic Processing system were individually evaluated for characteristic correlations involving several dimensionless groups. RTD data obtained using a systemic approach were similarly evaluated. The sytemic approach was based an obtaining holding tube RTD as the difference between the RTDs in the whole system and a control system connecting the two scraped surface heat exchangers directly. Particle Froude and Reynolds numbers were related to carrier fluid Froude, Archimedes and Reynolds numbers as well as the particle-to-tube diameter ratio and particle Archimedes number ( R 2 > 0.84).
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Residence time distribution of carrot cubes in starch solutions in a pilot scale Aseptic Processing system
Food Research International, 2003Co-Authors: K.a. Abdelrahim, H.s. Ramaswamy, Michèle Marcotte, C. ToupinAbstract:Residence time distribution (RTD) of carrot cubes flowing in starch solutions was evaluated in a commercial pilot-scale Aseptic Processing system using a full factorial design of experiments employing flow rate (15 and 20 kg/min), temperature (80 and 100°C), holding tube length (0, 60 and 100%), particle size (6 and 13 mm) and starch concentration (3 and 5% w/w) as factors. All factors were found to be significant (p
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Residence time distribution (RTD) in Aseptic Processing of particulate foods: A review
Food Research International, 2000Co-Authors: H.s. Ramaswamy, Benjamin K. Simpson, K.a. Abdelrahim, James P. SmithAbstract:Abstract Aseptic Processing technique has been successfully applied to liquid foods and acid foods containing discrete particulates. However, the extension of Aseptic Processing to low-acid heterogeneous liquid foods containing discrete particulates has been difficult due to lack of data on critical factors such as interfacial heat transfer coefficient between the liquid and the particle ( h fp ) as well as the residence time distribution of particles in the holding tube of the Aseptic system. Conventional thermal Processing calculation methodology cannot be employed for the establishment of these processes, because of the difficulties associated with gathering experimental time-temperature data at the particle centre as it travels through the Aseptic system. Mathematical modelling followed by biological verification has been attempted as a possible alternative. These models require accurate data on the thermo-physical properties of the particles, associated fluid to particle heat transfer coefficient ( h fp ) as well as residence time distribution (RTD), especially in the holding section of the system. Both h fp and RTD depend on several factors which may also be interdependent: Theological properties, flow rate, temperature, and density of the carrier fluid, shape, density and concentration of the solid particles, as well as holding tube diameter and length. Rheological properties of the carrier fluids have been shown to influence fluid velocity profiles in the holding tube, and intuitively the food particle RTD in both the heat exchangers and the holding tube. The foci of this review are residence time distribution (RTD) of food particles in Aseptic Processing systems and the different experimental techniques used to gather RTD data as well as mathematical models used to describe RTD curves.
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Heat transfer and lethality considerations in Aseptic Processing of liquid/particle mixtures: A review
Critical Reviews in Food Science and Nutrition, 1997Co-Authors: H.s. Ramaswamy, G.b. Awuah, Benjamin K. SimpsonAbstract:Consumer awareness and demand for nutritious yet inexpensive food products call for innovative Processing techniques that have both safety and quality as primary objectives. These challenges appear to have been met by Aseptic Processing techniques, especially for liquid and high-acid foods. However, the extension of Aseptic Processing principles to low-acid foods containing discrete particles in viscous sauces has not been approved by regulatory agencies, particularly in North America. This apparent limitation is due primarily to the lack of adequate temperature monitoring devices to keep track of particles in dynamic motion, as well as to the residence time distribution of particles flowing in the continuous heat-hold-cool sections of the Aseptic Processing system. These problems have prompted active research to describe the phenomenal behavior of particulates through sound mathematical modeling and computer simulators. The accuracy of mathematical models depends heavily on how accurate input parametric values are. These parameters include the thermophysical properties of the carrier fluid and particles, as well as the Aseptic Processing system characteristics in relation to residence time distribution and the fluid-to-particle interfacial heat transfer coefficient. Apparently, several contradictory findings have been reported in the literature with respect to the effect of various Processing parameters on the above-mentioned input parametric values. The need therefore arises for more collaborative studies involving the industry and academia. This review brings to perspective, the current status on the Aseptic Processing of particulate foods with respect to the critical Processing parameters which affect the fluid-to-particle convective heat transfer coefficient associated with particulate laden products.
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heat transfer and lethality considerations in Aseptic Processing of liquid particle mixtures a review
Critical Reviews in Food Science and Nutrition, 1997Co-Authors: H.s. Ramaswamy, G.b. Awuah, Benjamin K. SimpsonAbstract:Consumer awareness and demand for nutritious yet inexpensive food products call for innovative Processing techniques that have both safety and quality as primary objectives. These challenges appear to have been met by Aseptic Processing techniques, especially for liquid and high-acid foods. However, the extension of Aseptic Processing principles to low-acid foods containing discrete particles in viscous sauces has not been approved by regulatory agencies, particularly in North America. This apparent limitation is due primarily to the lack of adequate temperature monitoring devices to keep track of particles in dynamic motion, as well as to the residence time distribution of particles flowing in the continuous heat-hold-cool sections of the Aseptic Processing system. These problems have prompted active research to describe the phenomenal behavior of particulates through sound mathematical modeling and computer simulators. The accuracy of mathematical models depends heavily on how accurate input parametric values are. These parameters include the thermophysical properties of the carrier fluid and particles, as well as the Aseptic Processing system characteristics in relation to residence time distribution and the fluid-to-particle interfacial heat transfer coefficient. Apparently, several contradictory findings have been reported in the literature with respect to the effect of various Processing parameters on the above-mentioned input parametric values. The need therefore arises for more collaborative studies involving the industry and academia. This review brings to perspective, the current status on the Aseptic Processing of particulate foods with respect to the critical Processing parameters which affect the fluid-to-particle convective heat transfer coefficient associated with particulate laden products.
Hosahalli S. Ramaswamy - One of the best experts on this subject based on the ideXlab platform.
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PHYSICAL PROPERTIES OF RECONSTITUTED CARROT/ALGINATE PARTICLES STABLE FOR Aseptic Processing
Journal of Food Process Engineering, 2000Co-Authors: Michèle Marcotte, Ali R. Taherian, Hosahalli S. RamaswamyAbstract:Textural and thermophysical properties of reconstituted carrot/alginate particles, subjected to thermal and mechanical stresses during Aseptic Processing, were investigated. Four levels of sodium alginate (4, 6, 8 and 10%) and calcium chloride (0.2, 0.5, 1.0 and 1.5%) and three levels of water addition (50, 150 and 300 mL) were used for two types of alginate (high in guluronic acid, HGA and low in guluronic acid, LGA). Hardness, water content, density and thermal conductivity of reconstituted carrot/alginate particles were determined using an Instron, an oven drying technique, a pycnometer measurement and a line heat source method, respectively. Moreover, Bacillus subtilis was inoculated in carrot/alginate particles. Reconstituted particles, unlike carrot cubes and other vegetables, were thermally stable. The moisture content increased with a decrease in calcium chloride concentration and an increase in water addition. There was no significant effect of formulation on density and thermal conductivity measurements. Reconstituted carrot/alginate cubes were able to sustain successfully thermal and mechanical stresses encountered in a pilot scale Aseptic Processing system.
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physical properties of reconstituted carrot alginate particles stable for Aseptic Processing
Journal of Food Process Engineering, 2000Co-Authors: Michèle Marcotte, Ali R. Taherian, Hosahalli S. RamaswamyAbstract:Textural and thermophysical properties of reconstituted carrot/alginate particles, subjected to thermal and mechanical stresses during Aseptic Processing, were investigated. Four levels of sodium alginate (4, 6, 8 and 10%) and calcium chloride (0.2, 0.5, 1.0 and 1.5%) and three levels of water addition (50, 150 and 300 mL) were used for two types of alginate (high in guluronic acid, HGA and low in guluronic acid, LGA). Hardness, water content, density and thermal conductivity of reconstituted carrot/alginate particles were determined using an Instron, an oven drying technique, a pycnometer measurement and a line heat source method, respectively. Moreover, Bacillus subtilis was inoculated in carrot/alginate particles. Reconstituted particles, unlike carrot cubes and other vegetables, were thermally stable. The moisture content increased with a decrease in calcium chloride concentration and an increase in water addition. There was no significant effect of formulation on density and thermal conductivity measurements. Reconstituted carrot/alginate cubes were able to sustain successfully thermal and mechanical stresses encountered in a pilot scale Aseptic Processing system.
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FLUID‐TO‐PARTICLE CONVECTIVE HEAT TRANSFER COEFFICIENT AS EVALUATED IN an Aseptic Processing HOLDING TUBE SIMULATOR
Journal of Food Process Engineering, 1996Co-Authors: G.b. Awuah, Benjamin K. Simpson, Hosahalli S. Ramaswamy, James P. SmithAbstract:A pilot scale Aseptic Processing holding tube simulator was fabricated for evaluating fluid-to-particle convective heat transfer coefficients at temperatures up to 110C. The simulator was calibrated to give carrier fluid flow rate as a function of CMC concentration, temperature, pump rpm and pipe diameter. Fluid-to-particle heat transfer coefficients (h fp ) were estimated with model and real food particles held stationary in a moving liquid. Data were gathered under various conditions: CMC concentration (0 - 1.0% w/w), flow rate (1.0 - 1.9 x 10 4 m 3 /s) and particle size (diameter: 21 and 25.4 mm; length: 24 and 25.4 mm). Depending on operating conditions, average heat transfer coefficients (h fp ) ranged from 100 to 700 W/m 2 C with corresponding Biot numbers (Bi) ranging from 10 to 50. CMC concentration, fluid temperature and flow rate, as well as their interactions, had significant effect (p < 0.05) on h fp for both Teflon and potato particles. Some differences were observed with respect to the associated h fP for Teflon and potatoes due probably to differences in their structural/textural characteristics. Heat transfer coefficient associated with cooling were significantly lower (p < 0.05) than those associated with heating.
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fluid to particle convective heat transfer coefficient as evaluated in an Aseptic Processing holding tube simulator
Journal of Food Process Engineering, 1996Co-Authors: G.b. Awuah, Benjamin K. Simpson, Hosahalli S. Ramaswamy, J P SmithAbstract:A pilot scale Aseptic Processing holding tube simulator was fabricated for evaluating fluid-to-particle convective heat transfer coefficients at temperatures up to 110C. The simulator was calibrated to give carrier fluid flow rate as a function of CMC concentration, temperature, pump rpm and pipe diameter. Fluid-to-particle heat transfer coefficients (h fp ) were estimated with model and real food particles held stationary in a moving liquid. Data were gathered under various conditions: CMC concentration (0 - 1.0% w/w), flow rate (1.0 - 1.9 x 10 4 m 3 /s) and particle size (diameter: 21 and 25.4 mm; length: 24 and 25.4 mm). Depending on operating conditions, average heat transfer coefficients (h fp ) ranged from 100 to 700 W/m 2 C with corresponding Biot numbers (Bi) ranging from 10 to 50. CMC concentration, fluid temperature and flow rate, as well as their interactions, had significant effect (p < 0.05) on h fp for both Teflon and potato particles. Some differences were observed with respect to the associated h fP for Teflon and potatoes due probably to differences in their structural/textural characteristics. Heat transfer coefficient associated with cooling were significantly lower (p < 0.05) than those associated with heating.
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DIMENSIONLESS CORRELATIONS FOR MIXED and FORCED CONVECTION HEAT TRANSFER to SPHERICAL and FINITE CYLINDRICAL PARTICLES IN an Aseptic Processing HOLDING TUBE SIMULATOR
Journal of Food Process Engineering, 1996Co-Authors: G.b. Awuah, Hosahalli S. RamaswamyAbstract:Dimensionless correlations for estimating heat transfer coefficients for spherical and finite cylinders under mixed and forced convection heat transfer regimes were individually investigated using multiple regression of statistically significant dimensionless groups. Food and model particles were subjected to heat treatments in an Aseptic Processing holding tube simulator (carrier fluid: 0, 0.5, and 1.0%, carboxymethyl cellulose solutions, w/w basis; temperature: 90 to 110C; flow rate 1.0 to 1.9 × 10−4 m3/s). the type of test material was found to have a significant effect on the Nusselt number, and hence developed correlations. Introducing a diffusivity ratio defined as the ratio of particle-to-fluid thermal diffusivities was found to consistently improve developed models. Excellent correlations (R2≥ 0.97) were obtained between the Nusselt number and dimensionless groups for all models. Natural convection in heat transfer correlations in situations where forced convection is expected to be the dominant mechanism was accommodated.
C. Toupin - One of the best experts on this subject based on the ideXlab platform.
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Residence time distribution of carrot cubes in starch solutions in a pilot scale Aseptic Processing system
Food Research International, 2003Co-Authors: K.a. Abdelrahim, H.s. Ramaswamy, Michèle Marcotte, C. ToupinAbstract:Residence time distribution (RTD) of carrot cubes flowing in starch solutions was evaluated in a commercial pilot-scale Aseptic Processing system using a full factorial design of experiments employing flow rate (15 and 20 kg/min), temperature (80 and 100°C), holding tube length (0, 60 and 100%), particle size (6 and 13 mm) and starch concentration (3 and 5% w/w) as factors. All factors were found to be significant (p
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Mathematical Characterization of Residence Time Distribution Curves of Carrot Cubes in a Pilot Scale Aseptic Processing System
Lwt - Food Science and Technology, 1993Co-Authors: K.a. Abdelrahim, H.s. Ramaswamy, Michèle Marcotte, C. ToupinAbstract:Residence time distribution (RTD) of food particles and carrier fluid was evaluated in a commercial pilot scale Aseptic Processing system using o full factorial design of experiments employing flow rate (15 and 20 kg/min), temperature (80 and 100°C), holding tube length (1.5, 17.5 and 26.7m) particle (carrot cubes) size (6 and 13 mm) and starch concentration (30 and 50 g/kg) of the carrier fluid as factors. RTD curves of carrot cubes were characterized in this study using a special case of the logistic model (autocatalytic or inverse exponential model). Three model parameters (an accumulation rate factor, B; a concentration limit factor, U and a half-time factor, M) fully described the RTD curve: F = C/[1 + e-B(n-M)]. The model was used to describe the influence of various process parameters and to obtain E-type RTD curves. All test factors were significant (P 0. 78).
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residence time distribution of carrot cubes in starch solutions in a pilot scale Aseptic Processing system
Food Research International, 1993Co-Authors: K.a. Abdelrahim, H.s. Ramaswamy, Michèle Marcotte, C. ToupinAbstract:Residence time distribution (RTD) of carrot cubes flowing in starch solutions was evaluated in a commercial pilot-scale Aseptic Processing system using a full factorial design of experiments employing flow rate (15 and 20 kg/min), temperature (80 and 100°C), holding tube length (0, 60 and 100%), particle size (6 and 13 mm) and starch concentration (3 and 5% w/w) as factors. All factors were found to be significant (p<0·05) in influencing the fastest particle residence time (FPRT), mean particle residence time (MPRT), particle residence time variance (PRTV) and their normalized versions. While particle size, holding tube length and starch concentration increased the FPRT, fluid flow rate and temperature had the opposite effect. The FPRT was lower than the average fluid retention time under all testing conditions.
