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- W2029207449 abstract "A method is suggested for accelerated cooling of hot-pack viscous food products, with the effect based on removal of noncondensable gases from the can. This removal of the noncondensable gases promotes rapid condensation of vapor in the headspace, creates a pressure drop which, above a certain level, in turn induces boiling of the content, and the resulting agitation and mixing together with the condensation make for substantial improvement in heat transfer. For example, with this method only 15 min were needed to cool a #10 can of comminuted orange from 90 down to 45°C (mass average temperature), as compared to 100 min required in the commercial process." @default.
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- W2029207449 date "1980-07-01" @default.
- W2029207449 modified "2023-10-16" @default.
- W2029207449 title "ACCELERATED COOLING OF HOT PACK VISCOUS PRODUCTS BY INTERNAL BOILING" @default.
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- W2029207449 doi "https://doi.org/10.1111/j.1365-2621.1980.tb07448.x" @default.
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