Heating rates of peach juice in an agitated jacketed vessel

Heat transfer characteristics were studied on clarified depectinized peach juices heated in an agitated jacketed vessel. Four types of agitators and s everal agitation rates were analyzed. Two equations were derived for the de nsity and rheological behavior of peach juice based on the combined effects of temperature and soluble solids content, Overall and internal heat trans fer coefficients were also determined. For each agitator, a Nusselt number was statistically correlated as a function of the Reynolds and Prandtl numb ers, and as the ratio of the fluid viscosity at the bulk temperature to the fluid viscosity at the wall temperature. The power number also correlated with the Reynolds, Froude, and time numbers.