Article in Current Opinion in Food Science , Available online 10 July 2018
Anubhav PratapSingh, Philip Pui-LiYen, Hosahalli S.Ramaswamy, AnikaSingh
Abstract
Novel agitation systems permitting forced convection during thermal processing improve heat transfer, reduce process time, and minimize heat damage. During the last 2 decades, thermal process experts have studied various types of rotary agitation mechanisms, such as end-over-end or axial rotations. More recently, reciprocating mode of agitation was extensively studied. The present review brings into perspective the current state of literature relating to agitation thermal processing, with discussions on the various agitation mechanisms being used to enhance heat transfer rates. Recent progress and current problems in data gathering, heat transfer coefficient evaluation and product quality optimization are reviewed. This review shall be helpful to provide a quick insight into the state of agitation thermal processing in the 21st century.