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AN EXPERIMENTAL METHOD OF APPROXIMATING EFFECTIVE HEAT TRANSFER COEFFICIENTS FOR FOOD PRODUCTS.

Author(s) : STEWART W. E. Jr

Summary

THE < EFFECTIVE > AVERAGE HEAT TRANSFER COEFFICIENT IS A COMPL EX FUNCTION OF MANY PHYSICAL AND EXPERIMENTAL VARIABLES. FLOW CONDITIONS, VELOCITY PROFILES, FOOD SHAPE AND ORIENTATION, AIR TEMPERATURE, VELOCITY AND HUMIDITY, RADIATION, WATER EVAPORATION, RESPIRATION, AND PHASE CHANGE ALL HAVE AN EFFECT UPON THE TRANSIENT HEAT LOSS. THUS THE AVERAGE VALUE IS THE ONLY VALUE THAT IS PRACTICAL. FURTHER, SINCE THE SURFACE OF THE FOOD PRODUCT MAY INITIALLY BE WET, THE < EFFECTIVE>IRR THE EXPERIMENTAL METHOD AND SUBSEQUENT DETERMINATION OF AN < EFFECTIVE > VALUE OF HEAT TRANSFER COEFFICIENT ARE BASED UPON MEASURING SURFACE AND CENTER TEMPERATURES OF THE FOOD PRODUCT. A HEAT TRANSFER COEFFICIENT CAN EASILY BE CALCULATED.

Details

  • Original title: AN EXPERIMENTAL METHOD OF APPROXIMATING EFFECTIVE HEAT TRANSFER COEFFICIENTS FOR FOOD PRODUCTS.
  • Record ID : 1992-0630
  • Languages: English
  • Publication date: 1990
  • Source: Source: ASHRAE Trans.
    vol. 96; n. 2; 142-147; 6 fig.; 17 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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