Abstract
A semi‐analytical (concerning the particle temperature) semi‐numerical (concerning the fluid temperature) solution to the differential equations governing heat transfer to axially rotating liquid/particulate canned foods was obtained using Duhamel's theorem and a numerical 4th‐order Runge‐Kutta scheme. This solution avoids some of the shortcomings of earlier solutions such as the requirement for constant heating medium temperature, the need for empirical formulas, or the use of unrealistic assumptions regarding the fluid temperature. the agreement between the proposed solution and limiting case analytical results was very good. A maximum fluid temperature difference of less than 2C was momentarily observed at the beginning of heating; differences between particle surface temperatures were even smaller. Comparison between predicted values and experimental data from the literature showed good agreement only as far as the fluid temperature was concerned; particle surface temperatures deviated significantly.
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