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IIR document

NEW METHOD OF MEASURING THERMAL DIFFUSIVITY OF SPHERICAL PRODUCE.

Author(s) : ANSARI F. A., AFAQ A.

Type of article: Article, IJR article

Summary

FOR HOMOGENEOUS SPHERICAL PRODUCE NUMERICALLY GENERATED TIME-TEMPERATURE DATA ARE USED TO DEVELOP A RELATIONSHIP BETWEEN THE FOURIER NUMBER, BIOT NUMBER, DIMENSIONLESS RADIAL DISTANCE AND NORMALIZED TEMPERATURE. THIS ALLOWS DETERMINATION OF THERMAL DIFFUSIVITY THROUGH TIME-TEMPERATURE MEASUREMENTS. THE METHOD IS USED TO DETERMINE THE THERMAL DIFFUSIVITY OF APPLES, ORANGES AND POTATOES. THE RESULTS ARE COMPARED WITH THOSE FROM PREVIOUS STUDIES, AND GOOD AGREEMENT IS OBSERVED.

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Format PDF

Pages: 158-160

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Details

  • Original title: NEW METHOD OF MEASURING THERMAL DIFFUSIVITY OF SPHERICAL PRODUCE.
  • Record ID : 1986-2297
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 9 - n. 3
  • Publication date: 1986

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