Design and Development of Innovative Steam Injection for High-Temperature Short-Time Liquid Foods

Jet impingement has been effective in reducing the process time and improvement of product quality in various industrial applications, such as textile and paper drying, electronic cooling, glass quenching and food processing. The current work applied innovative steam injection to liquid food continuous sterilization. The multiple impingement jets of steam and product came together in the impingement tank. The effects were investigated on the Reynolds number, steam temperature and jet-to-target spacing (H/d), sterilization temperature and heat transfer efficiency in water and pineapple juice tests. The Reynolds number was based on the nozzle configuration and liquid flow rate. The study investigated product injection plates formed using two, three or four circular holes (diameter 2 mm), steam injection plates with six, nine or twenty circular holes (diameter 1 mm), steam temperatures of 120, 125 or 130 °C and H/d values of 1, 3, 5 or 7. The different options were tested with water to determine the optimal conditions, and then tested with pineapple juice. The results showed that the optimal conditions from water testing that provided the highest heat transfer efficiency occurred with two jet nozzles, six steam injection plates, a steam temperature of 120 °C and an H/d value of 1.</jats:p

Design Parameters on Impingement Steam Jet Heat Transfer of Continuous Liquid Food Sterilization

The effect was clarified of the design parameters on the heat transfer of an impingement steam jet applied to continuous liquid food sterilization with the aim of high heating performance. The study investigated the effects of the steam and water Reynolds number, jet-to-target spacing to jet diameter ratio, and steam temperature on the Nusselt number. The Reynolds number was defined based on steam and water injection plate configurations in turbulent flow. The Nusselt number of the steam temperature at 120 °C was greater than at 125 °C and 130 °C and higher heat transfer was noted at a water nozzle number of two. The Nusselt number was the highest at the jet-to-target spacing to jet diameter ratio (H/d) of 1 and then tended to be constant for H/d above 3. The present study was compared with jet impingement correlations from Huber and Viskanta, and from Martin. In addition, the Ranz and Marshall correlation of a conventional direct steam injection was compared with the impingement method. The sterilization temperature tended to increase as the steam temperature and the number of steam nozzles was increased while the number of product nozzles was decreased.</jats:p

Design Parameters on Impingement Steam Jet Heat Transfer of Continuous Liquid Food Sterilization

The effect was clarified of the design parameters on the heat transfer of an impingement steam jet applied to continuous liquid food sterilization with the aim of high heating performance. The study investigated the effects of the steam and water Reynolds number, jet-to-target spacing to jet diameter ratio, and steam temperature on the Nusselt number. The Reynolds number was defined based on steam and water injection plate configurations in turbulent flow. The Nusselt number of the steam temperature at 120 °C was greater than at 125 °C and 130 °C and higher heat transfer was noted at a water nozzle number of two. The Nusselt number was the highest at the jet-to-target spacing to jet diameter ratio (H/d) of 1 and then tended to be constant for H/d above 3. The present study was compared with jet impingement correlations from Huber and Viskanta, and from Martin. In addition, the Ranz and Marshall correlation of a conventional direct steam injection was compared with the impingement method. The sterilization temperature tended to increase as the steam temperature and the number of steam nozzles was increased while the number of product nozzles was decreased

Design and Development of Innovative Steam Injection for High-Temperature Short-Time Liquid Foods

Jet impingement has been effective in reducing the process time and improvement of product quality in various industrial applications, such as textile and paper drying, electronic cooling, glass quenching and food processing. The current work applied innovative steam injection to liquid food continuous sterilization. The multiple impingement jets of steam and product came together in the impingement tank. The effects were investigated on the Reynolds number, steam temperature and jet-to-target spacing (H/d), sterilization temperature and heat transfer efficiency in water and pineapple juice tests. The Reynolds number was based on the nozzle configuration and liquid flow rate. The study investigated product injection plates formed using two, three or four circular holes (diameter 2 mm), steam injection plates with six, nine or twenty circular holes (diameter 1 mm), steam temperatures of 120, 125 or 130 &deg;C and H/d values of 1, 3, 5 or 7. The different options were tested with water to determine the optimal conditions, and then tested with pineapple juice. The results showed that the optimal conditions from water testing that provided the highest heat transfer efficiency occurred with two jet nozzles, six steam injection plates, a steam temperature of 120 &deg;C and an H/d value of 1

Design Parameters on Impingement Steam Jet Heat Transfer of Continuous Liquid Food Sterilization

The effect was clarified of the design parameters on the heat transfer of an impingement steam jet applied to continuous liquid food sterilization with the aim of high heating performance. The study investigated the effects of the steam and water Reynolds number, jet-to-target spacing to jet diameter ratio, and steam temperature on the Nusselt number. The Reynolds number was defined based on steam and water injection plate configurations in turbulent flow. The Nusselt number of the steam temperature at 120 &deg;C was greater than at 125 &deg;C and 130 &deg;C and higher heat transfer was noted at a water nozzle number of two. The Nusselt number was the highest at the jet-to-target spacing to jet diameter ratio (H/d) of 1 and then tended to be constant for H/d above 3. The present study was compared with jet impingement correlations from Huber and Viskanta, and from Martin. In addition, the Ranz and Marshall correlation of a conventional direct steam injection was compared with the impingement method. The sterilization temperature tended to increase as the steam temperature and the number of steam nozzles was increased while the number of product nozzles was decreased