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. x