Journal of food science vol:63 issue:5 pages:882-886
A heat distribution study was performed in an industrial-scale 4-basket water cascading rotary retort under fury loaded operating conditions, Detailed analysis of the temperature distribution basket-by-basket was followed by an evaluation of the temperature distribution throughout the retort (at 0, 4 and 7 rpm). Finally, a heating rate distribution study, using silicone elastomer food-simulants, was carried out to evaluate heat transfer uniformity throughout the retort. Results revealed that far static processes the slowest heating zone was located at the bottom of the basket at the back of the retort, whereas for rotary processes the center of this basket was heated slowest. Heating rate distribution results indicated uniform heat transfer throughout the retort.