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THERMAL DIFFUSIVITY AND HEAT TRANSFER CHARACTERISTICS OF HUSKED SWEET CORN.

Author(s) : DI PENTIMA J. H., GUEMES D. R.

Type of article: Article

Summary

TESTS WERE CARRIED OUT TO DETERMINE THE THERMAL DIFFUSIVITY AND HEAT TRANSFER CHARACTERISTICS OF HUSKED SWEET CORN. EXPERIMENTAL THERMAL DIFFUSIVITIES OBTAINED WERE 0.124 MICROM2/S FOR COBS AND 0.128 MICROM2/S FOR KERNELS, WHILE THE EFFECTIVE THERMAL DIFFUSIVITY WAS 0.137 MICROM2/S. TEMPERATURE RESPONSE CURVES FROM EXPERIMENTAL AIR COOLING WERE COMPARED WITH THOSE OBTAINED BY SIMPLIFIED MODELS THAT CONSIDER THE SWEET CORN EAR AS AN HOMOGENEOUS CYLINDER OR AS COMPRISING TWO CONCENTRIC LAYR. FOR PRACTICAL APPLICATIONS, IT IS VALID TO USE THE EFFECTIVE THERMAL DIFFUSIVITY AND HOMOGENEOUS SOLUTIONS TO PREDICT TEMPERATURE RESPONSE AS A FUNCTION OF TIME DURING COOLING OPERATIONS.

Details

Original title: THERMAL DIFFUSIVITY AND HEAT TRANSFER CHARACTERISTICS OF HUSKED SWEET CORN.
Record ID : 1988-0178
Languages: English
Source: Lebensm.-Wiss. Technol. - vol. 20 - n. 1
Publication date: 1987

Links

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Indexing

Themes: Food engineering;
Seeds and plants
Keywords: Thermal property; Heat transfer; Chilling; Corn; Thermal diffusivity