DIRECT STEAM INJECTION HEATING OF LIQUID FOOD PRODUCTS REBECCA ANN ...

120 Pages·2005·3.63 MB·English

DIRECT STEAM INJECTION HEATING OF
LIQUID FOOD PRODUCTS

REBECCA ANN OSTERMANN
Bachelor of Science
Oklahoma State University
Stillwater, Oklahoma
2000

Submitted to the Faculty of the Graduate College of
Oklahoma State University in partial fulfillment
of the requirements for the Degree of
MASTER OF SCIENCE
December, 2005
DIRECT STEAM INJECTION HEATING OF
LIQUID FOOD PRODUCTS

Thesis Approved:

Dr. Timothy Bowser
Thesis Advisor

Dr. William McGlynn
Dr. Paul Weckler
Dr. A. Gordon Emslie
Dean of the Graduate College
ii
TABLE OF CONTENTS

Page
List of Tables........................................................................................................ v

List of Figures.......................................................................................................vi

List of Nomenclature...........................................................................................viii

Acknowledgements.............................................................................................. x

I. Introduction................................................................................................1

II. Literature Review.......................................................................................3
Thermal processing of liquid food products.....................................3
Direct steam injection heating.........................................................4
Condensation-induced water hammer............................................9
Objectives of research..................................................................11

III. Research Methodology............................................................................12
Products tested.............................................................................12
Experimental setup.......................................................................13
Data Collection..............................................................................14
Testing procedures.......................................................................17

IV. Error Analysis ..........................................................................................24
Instrumental error..........................................................................24
Methodological error.....................................................................25
Model error....................................................................................26

V. Results and Discussion............................................................................29

VI. Summary and Conclusions......................................................................40
Observations from research..........................................................40
Conclusions from analysis of data.................................................41
Recommendations for further research.........................................42
Summary.......................................................................................46

Bibliography..................................................................................................47
iii
Appendices
Appendix A: Pump calibration curve.............................................51
Appendix B: Thermal diffusivity calculations.................................53
Appendix C: Collected data...........................................................57
Appendix D: Calculation of methodological error associated
with the final temperature ........................................60
Appendix E: Tabular results of the calculation of dimensionless
parameters ..............................................................63
Appendix F: Results of linear regression for grouped
and averaged data....................................................67
Appendix G: Results of regression analysis using logarithmic,
exponential, and power relationships.......................71
Appendix H: Results of regression analysis for portions
of data set................................................................90
Vita

Abstract

iv
LIST OF TABLES

Table Number Table Title Page
Table 1 Constants for use in determining the saturation 16
temperature of water
Table 2 Measurement error 25
Table 3 Contributions to model uncertainty 28
Table 4 Range of parameters tested within the study 30
Table 5 Adherence to the predictive equation based on 33
product
Table 6 Descriptive statistics of dimensionless parameters 33
tested
Table 7 Averaged R and dimensionless parameter values 37
T
for data analysis
Table 8 Coefficient of determination values for all analyses 39
Table B1 Coefficients to estimate food physical properties 54
Table B2 Physical properties of the products tested 55
Table C1 Collected data 58
Table D1 Variation in final temperature values 62
Table E1 Calculated dimensionless numbers 64

v
LIST OF FIGURES

Figure Number Figure Title Page
Figure 1 Single orifice venturi direct steam injector 5
Figure 2 Pilot scale steam injection heater 6
Figure 3 Disassembled view of the multi-orifice steam 6
injector heater body used in this study
Figure 4 Experimental setup 14
Figure 5 Example of determination of T based on 20
f
temperatures recorded by the data logger
Figure 6 Analysis of test results for water and sugar solution 31
compared to the predictive equation
Figure 7 Comparison of results of tests of beef stock and 32
starch to the predictive equation.
Figure 8 Linear regression of the relationship between 34
Thermodynamic Ratio and Reynolds Number
Figure 9 Linear regression of the relationship between 35
Thermodynamic Ratio and Prandtl Number
Figure 10 Linear regression of the relationship between 35
Thermodynamic Ratio and Nusselt Number
Figure 11 Linear regression of the relationship between 36
Thermodynamic Ratio and Stanton Number
Figure 12 Linear regression of the relationship between 36
Thermodynamic Ratio and Jacobs Number
Figure 13 Data logger output of T and T over time showing 44
i f
system pressure adjustments during testing
Figure A1 Pump calibration curve for Waukesha Cherry 52
Burrell, Delavan, WI, Model 15 positive
displacement pump
Figure D1 Example of methodological error in final 61
temperature determination
Figure F1 Linear regression of the relationship between 68
averaged Thermodynamic Ratio and averaged
Reynolds Number
Figure F2 Linear regression of the relationship between 68
averaged Thermodynamic Ratio and averaged
Prandtl Number
Figure F3 Linear regression of the relationship between 69
averaged Thermodynamic Ratio and averaged
Nusselt Number
vi
Figure Number Figure Title Page
Figure F4 Linear regression of the relationship between 69
averaged Thermodynamic Ratio and averaged
Stanton Number
Figure F5 Linear regression of the relationship between 70
averaged Thermodynamic Ratio and averaged
Jacobs Number
Figures G1-36 Regression analysis using logarithmic, exponential, 71
and power relationships
Figures H1-36 Regression analysis for portions of data set 90

vii
LIST OF NOMENCLATURE

A -A Psychometric Constants
0 8
A Cross Sectional Flow Area, m2
c Specific Heat, kJkg-1C-1
P
CWH Condensation Induced Water Hammer

d Diameter of Interior Concentric Pipe, m
D Diameter of Exterior Concentric Pipe, m
d Characteristic Dimension, m
c
d Hydraulic Diameter, m
h
DSI Direct Steam Injection

E Error
FAPC Food and Agricultural Products Center

h Convective Heat Transfer Coefficient, Wm-2C-1
h Enthalpy of Evaporation,
LG
Ja Jacob Number
k Thermal Conductivity, Wm-1C-1
L Characteristic Length of Flow Geometry, m

N Model Output
n Number of Components to be Summed
Nu Nusselt Number
P Wetted Perimeter, m
Pe Peclet Number

Pr Prandtl Number
P System Operating Pressure, psi
s
q Heat Flux, Btuhr-1ft-2
R2 Coefficient of Determination
Re Reynolds Number
r Hydraulic Radius, m
h
R Thermodynamic Ratio
T

RTD Resistive Thermal Device

St Stanton Number
T Liquid Temperature, °C
?
viii
t Initial Temperature of the Wall, F
iw
T Final Temperature of the Product at onset of CWH, K
f

T Initial Temperature of the Product, K
i

T Saturation Temperature of the Product, K
sat

t Saturation Temperature of the Steam, F
vs
u Product Velocity, ms-1
u Model Input Variables
i
V Product Velocity, ms-1
X Mass Fraction of the ith Component
i
(cid:2) Thermal Diffusivity, m2s-1
µ Product Viscosity, cP
(cid:5) Product Density, kgm-3
(cid:5) Density of Gas, kgm-3
G
(cid:5) Density of Liquid, kgm-3
L
ix
ACKNOWLEDGEMENTS

My thanks goes first and foremost to God for giving me patience and my
family for giving me encouragement throughout this process. I would also like to
thank the following people:
(cid:127) My committee members, Drs Bowser, McGlynn, and Weckler for providing
to me the opportunity to conduct this research.
(cid:127) Jana Moore for all of her assistance over the years and for being a great
friend.
(cid:127) Dave Moe and Joe at the Food and Agricultural Products Center without
whom I would not have been able to collect the data.
(cid:127) The entire faculty and staff of the Biosystems Engineering department for
allowing me to serve in the Recruiter position, which not only gave me the
opportunity to pursue a Masters degree, but also allowed me to contribute
to the success of a department that I love.

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