Abstract
Heat transfer studies were carried out in two pilot scale steam/air retorts: a vertical positive-flow retort and a horizontal Lagarde retort, using rectangular test bricks of silicone rubber and nylon. The influences of steam content, temperature, flow-rate and flow-direction of the heating medium, package orientation, and entrapped air content in pouches on effective heating rates were evaluated. The study indicated the heating rate index, fh, to be significantly (p<0.05) influenced by steam content and temperature of the heating medium in the positive flow retort, and entrapped air in pouches under nonconstrained horizontal orientation while using both positive flow and Lagarde retorts. An air overpressure of 120kPa was found necessary to suppress the influence of entrapped gases during the processing. Heating of bricks in the vertical orientation resulted in higher fh values than in the horizontal orientation in some cases, while a reverse trend was observed in others.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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