Food Science and Biotechnology

  • 제14권3호
  • /
  • Pages.328-333
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  • 2005
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  • 1226-7708(pISSN)
  • /
  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Convection Heat Transfer Coefficient of a Meat Cube in a Continuous Flow Sterilizing System

  • Hong, Ji-Hyang (Research Institute for Agricultural and Life Sciences, Seoul National University) ;
  • Han, Young-Joe (Department of Agricultural and Biological Engineering, Clemson University) ;
  • Chung, Jong-Hoon (Department of Biosystems & Biomaterials Science and Engineering, Seoul National University)
  • 발행 : 2005.06.30
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초록

Finite difference model and dynamic thermal property evaluation system were developed to estimate convection heat transfer coefficient by modeling temperature-time profile of beef cube in continuous flow sterilizing system. As input parameters of the model, specific heat and thermal conductivity values of beef frankfurter meat were independently measured from 20 to $80^{\circ}C$. Convection heat transfer coefficient was estimated by comparing simulated and measured temperature-time profiles. Actual temperature-time profiles of meat cube were measured at flow rates of 15, 30, and 45 L/min and viscosities from 0 to 15 cp, and mean values of convection heat transfer coefficients ranged from 792 to $2107\;W/m^2{\cdot}K$. Convection heat transfer coefficient increased with increase in flow rate and decreased as viscosity increased.

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참고문헌

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