Please use this identifier to cite or link to this item: https://hdl.handle.net/1822/92

TitleHeat transfer and rheology of stirred yoghurt during cooling in plate heat exchangers
Author(s)Afonso, I. M.
Hes, Lubos
Maia, J. M.
Melo, L. F.
Issue date2003
PublisherElsevier
JournalJournal of Food Engineering
CitationAfonso, I. M., Hes, L., Maia, J. M., & Melo, L. F. (2003, April). Heat transfer and rheology of stirred yoghurt during cooling in plate heat exchangers. Journal of Food Engineering. Elsevier BV. http://doi.org/10.1016/s0260-8774(02)00296-0
Abstract(s)In the present work an experimental investigation was conducted to obtain a correlation for the determination of convective heat transfer coefficients of stirred yoghurt in a plate heat exchanger. A rheological study was carried out in order to characterise the stirred yoghurt flow behaviour, evaluating its dependency both on shear rate and temperature. A shift in the temperature dependency was evidenced at 25 ºC. It is also shown that the material shows a complex flow behaviour, changing from a Bingham fluid to a power-law fluid at shear stresses in excess of approximately 6.7 Pa. As regards the heat transfer behaviour of the non-Newtonian stirred yoghurt a correlation for the convective heat transfer coefficient was obtained that reveals the large effects of the thermal entry length due to the high Prandtl numbers and to the short length of the plate heat exchanger.
TypeArticle
Descriptionhttp://www.sciencedirect.com/science/journal/02608774
URIhttps://hdl.handle.net/1822/92
DOI10.1016/S0260-8774(02)00296-0
ISSN0260-8774
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series
IPC - Artigos em revistas científicas internacionais com arbitragem

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