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Experimental study of convective heat transfer during cooling with low air velocity in a stack of objects.

Author(s) : BEN AMARA S., LAGUERRE O., FLICK D.

Type of article: Article

Summary

During cooling with low air velocity of a stack of foodstuffs (a few centimetres dimension), the radiation and conduction between products can be of the same order of magnitude as convection. A method was developed to quantify these various transfer modes. The experiment was carried out using an in-line spherical arrangement; however, the same methodology can be applied to other product shapes. The results confirm that the heat transfers by radiation and conduction cannot be neglected. In addition, the convective heat transfer coefficient varies not only with air velocity but also with the product position in the stack.

Details

  • Original title: Experimental study of convective heat transfer during cooling with low air velocity in a stack of objects.
  • Record ID : 2005-1155
  • Languages: English
  • Source: International Journal of thermal Sciences - vol. 43 - n. 12
  • Publication date: 2004/12

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