Agitation Effect on Heating Rate (f_h reduction)
Calculates the reduction in heating rate index and adjusted process time for food products in rotary retorts based on rotational dynamics and empirical heat transfer correlations.
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1. Define Input Parameters
2. Engineering Output
Angular velocity (omega)
- rad/s
- rad/s
Rotational Reynolds number (Re_rot)
- dimensionless
- dimensionless
Reduction factor (RF)
- dimensionless
- dimensionless
Agitated heating rate index (f_h_agitated)
- min
- min
Adjusted process time (t_agitated)
- min
- min
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In thermal food processing, end-over-end agitation is employed to induce forced convection, which significantly accelerates the heating rate of canned products. This calculation allows engineers to quantify the reduction in the heating rate index (f_h) and optimize sterilization cycle times to improve throughput while maintaining product safety.
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