PhD Oral Defense: Heat Transfer Characterization during Reciprocating Agitation Thermal Processing of Canned Particulates in a Newtonian Fluid

PhD Oral Defense of Anubhav Pratap Singh, Department of Food Science and Agricultural Chemistry.

A novel method of reciprocating agitation for enhancing heat transfer during thermal processing of canned particulates in Newtonian fluid (glycerin) was investigated in this study. First, a lab-scale reciprocating agitation retort was developed by modifying an existing conventional still retort to include a reciprocating mechanism providing reciprocations at a frequency of 0-5 Hz and amplitude of 0-30 cm. Temperature distribution studies inside the modified retort and inside the reciprocating cans revealed better temperature uniformity during reciprocating agitation as  compared to still mode of agitation.

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