The effect of temperature-dependent thermal conductivity in heat transfer simulations of frozen biomaterials.
Author(s) : RABIN Y.
Type of article: Article
Summary
The thermal conductivity value of pure water ice is inversely proportional to the temperature and decreases about 5-fold as the temperature increases from the liquid nitrogen boiling temperature (77 K) to the freezing point of pure water. The temperature dependency of the thermal conductivity is typically overlooked in bioheat transfer simulations. A closed-form solution of the one-dimensional temperature distribution in frozen water and blood is presented in this study. Results indicate that temperatures are overestimated by up to 38 K, and heat fluxes through the frozen region boundaries are underestimated by a factor of 2, when the temperature dependency of the thermal conductivity is neglected.
Details
- Original title: The effect of temperature-dependent thermal conductivity in heat transfer simulations of frozen biomaterials.
- Record ID : 2001-0832
- Languages: English
- Source: CryoLetters - vol. 21 - n. 3
- Publication date: 2000/06
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Variation; Thermal conductivity; Food; Heat transfer; Temperature; Frozen food; Modelling
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- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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- Source: Innovative Equipment and Systems for Comfort and Food Preservation.
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