Transient temperature distributions in canned products during heat sterilization and cooling

This reseach was performed using experimental temperature data and a simple analytical model to estimate the temperature distributions at the centres of cylindrically canned products (diameter/thickness ratio = 4/1) during heat sterilization and cooling under continuous flow conditions for two retort temperatures (115 and 121°C). The recorded experimental temperature data for an individual can for two different retort temperatures were then used to construct the dimensionless experimental centre temperature curves. In order to predict dimensionless centre temperature profiles with a mathematical model, the convection boundary condition (i.e. 0·1 < Bi < 100) in transient heat transfer was considered. The predicted temperature profiles were compared with the experimental centre temperature measurements for two cases—heat sterilization and cooling. The experimental temperature values were in very good agreement with the theoretical predictions. The results of this study show that the present technique is a reasonable tool for estimating in a simple and accurate form the temperature distributions of a cylindrically canned product subject to both heat sterilization and cooling.     

Determination of heat transfer coefficients for cylindrical products exposed to forced-air cooling

An analytical model for estimation of transient heat transfer coefficients in forced-air precooling experiments of cylindrically shaped grapes, using a lumped capacitance approach were addressed and investigated. In order to determine transient heat transfer coefficients, the centre transient temperature measurements during forced-air precooling were used. Experiments involved cooling individual grapes in air flow without water losses. The individual grapes were instrumented with several interior thermocouples for measuring the centre transient temperature response during cooling. The transient values of the heat transfer coefficient history for five different air velocities were found to be about 21–40 W/m² K. These values were in good agreement with the values predicted using well-known Nusselt-Reynolds empirical correlation for forced convection. The present technique has the capability of determining transient heat transfer coefficients in a single transient experiment.     

New correlations for heat transfer coefficients during direct cooling of products

An analytical method for determining the heat transfer coefficients of food products being cooled in water and in air flows is presented. Food products are idealized as geometrical solid objects of regular shapes. New correlations between heat transfer coefficients and cooling coefficients are developed in simple forms for practical use in the refrigeration industry. These correlations are then used to determine the heat transfer coefficient for a cylindrical carrot cooled in air flow as an illustrative example. In addition, evaluating the heat transfer coefficients for several products using the available experimental cooling coefficient values from the literature, two new correlations between the heat transfer coefficient and the cooling coefficient are also obtained for water and air cooling applications. The results show that the correlations presented in this article can determine the heat transfer coefficients of food products forced-convection cooling in a simple and accurate manner.     

Cooling of spherical products: Part II—heat transfer parameters

This paper presents a study on the determination of the heat transfer parameters, namely surface heat transfer coefficients, thermal conductivities, thermal diffusivities, specific heats and Biot numbers, for the individual product being cooled with water and with air. An analytical model was developed to determine the surface heat transfer coefficients of the products depending on the thermal properties and cooling process parameters. The results of the present study indicate that surface heat transfer coefficients decrease with increasing batch weight in water cooling and increase with increasing air flow velocity in air cooling. The proposed model can be used to determine easily and accurately surface heat transfer coefficients of different spherically shaped objects subjected to cooling.     

Development of new correlations for forced convection heat transfer during cooling of products

This paper presents the new, simple but powerful effective Nusselt–Reynolds correlations for estimating the effective convective heat transfer coefficients of spherical and cylindrical products cooled in water and air flows. In this respect, both experimental and theoretical works were obtained. In the experimental case, several spherical and cylindrical products, namely, tomatoes, pears and cucumbers were cooled in water and air flow and their centre temperature variations were measured. In the theoretical case, the effective convective heat transfer coefficients for the individual spherical and cylindrical products were determined using the centre temperature data in the present approach including Dincer's models. Therefore, the new Nusselt–Reynolds correlations were developed using the effective convective heat transfer coefficient values and a general diagram of Nu/Pr^1/3 against Reynolds number was drawn. This study indicates that the present effective Nu–Re correlations are capable of estimating the effective convective heat transfer coefficients of any spherical and cylindrical shaped products exposed to water and air cooling in practical applications in a simple and accurate manner.     

Analytical modelling of heat transfer from a single slab in freezing

The present study deals with the experimental and theoretical analysis of the transient heat transfer from an individual slab body to the medium during freezing. In this respect, a new model was developed to determine the heat transfer coefficient and this heat transfer coefficient was used in the computation of the dimensionless theoretical temperature distribution. On the other hand, experimental work was performed to measure the centre temperatures of the individual slab products (viz. dried figs) during freezing at the median temperature of -22°C. In the comparison of the theoretical and experimental temperature distributions, very good agreement was found.     

Modelling the heat and mass transfer analysis during oil-frying of cylindrical sausages

An analytical and experimental study was performed on the analysis of the heat and mass transfer within cylindrically shaped sausages during deep-oil frying. Experiments were conducted to determine temperature distribution at the centre of an individual sample and the changes in the weight, moisture and oil contents of the samples. The proposed approach was used to estimate these parameters theoretically. Good agreement was found between the experimental and theoretical results. The results of this study indicates that the proposed approach is capable of analysing the heat and mass transfer during frying of the cylindrical sample.     

Immersing cooling of large spherical produces: Thermal parameters

This article presents a combined experimental and modelling study for determining the thermal parameters of spherical produces in immersing cooling. In experiments, large spherically shaped water melons were selected as test samples, and cooled in water at surrounding temperatures of 0·5°C, 1·0°C, and 1·5°C. Inside temperatures of the produces were recorded at these water temperatures. In the analytical part, the models were introduced to determine the thermal parameters involved in the process, such as cooling coefficients, lag factors, heat transfer coefficients, thermal conductivities, thermal diffusivities, Biot numbers as well as the cooling times in terms of half cooling and seven-eighths cooling times. The results indicate that the cooling coefficient, the heat transfer coefficient, the Biot number, and the thermal diffusivity of the produce decreased by 3·2%, 0·42%, 0·42%, and 3%, respectively, with increasing cooling medium temperature. The lag factor increased by 9·3%. The half cooling time and the seven-eights cooling time indicating the cooling rates of the produce increased by respectively 15·01% and 7·56%. One can conclude that the present technique is a useful, simple and effective tool for determining thermal parameters for produces cooled in a fluid medium.     

A simple solution for transient heat transfer during heating of a slab product

A theoretical and experimental study of transient heat transfer in the heating of an individual slab product, subjected to an air flow at a temperature of 50°C and a velocity of 1 m/s, is presented. Experimental temperature measurements at the centre of the slab product were made, and the experimental heat-transfer rates were derived from the temperature data. A simplified analytical technique, using the boundary condition of the third kind in transient heat transfer, was used to predict the theoretical heat transfer rates for two cases, the first considering that the heat transfer coefficient is a convective heat transfer coefficient, and the second considering that heat transfer coefficient is the sum of the convective and radiative heat transfer coefficients. The experimental heat-transfer rates were compared with the predictions for two cases, and a very good agreement was obtained.     

单管传热系数不确定度的理论与实验分析

利用测量不确定度的方法对不同单管在蒸发和冷凝工况时的性能进行对比。分别给出了单管蒸发和冷凝传热过程中综合传热系数、管内传热系数和管外传热系数的数学模型,并在此基础上研究3个传热系数以及相关参数的不确定度评定方法。分别以蒸发和冷凝工况为实例,得出3个传热系数的不确定度及其分量,从而得出影响不确定度的因素,进而为减小测量不...     

Experimental validation of a numerical model for heat transfer in vacuum glazing

Flat vacuum glazings consisting of a narrow evacuated space between two glass panes separated by an array of small support pillars have been fabricated. A guarded hot box calorimeter was designed and constructed to measure their heat transfer coefficients. Experimental measurements of temperatures and rates of heat transfer were found to be in very good agreement with those predicted using a developed finite element model. A method for determining the heat transfer coefficient of the evacuated gap has been established and comparisons are made between the measured and predicted glass surface temperature profiles of the exposed glass area and the heat transfer coefficients of the total glazing system in order to validated the model.     

Effective heat transfer coefficients for individual spherical products during hydrocooling

A correlation was developed that may be used to estimate the heat-transfer coefficients for the individual spherically shaped products in the batches containing 5, 10, 15, and 20 kg of product exposed to cooling at temperatures of 0.5, 1, and 1.5°C, respectively. Two different food commodities (tomatoes and pears) were evaluated using four different batch weights for each individual product. Temperatures at the centers of the individual products were measured in order to obtain the temperature distributions. A regression analysis was applied to these temperature distributions in the exponential form using the least-squares method in order to obtain the cooling process parameters, namely the cooling coefficients and the lag factors. Also, the thermal properties (thermal conductivity and thermal diffusivity) of the products were estimated. By combining the cooling coefficient and the thermal properties in the present model, the heat-transfer coefficients for the individual products were determined easily and accurately.     

A modelling study for moisture diffusivities and moisture transfer coefficients in drying of solid objects

This article presents an effective analytical model for determining the moisture diffusivities and moisture transfer coefficients for solid objects (namely, infinite slab, infinite cylinder, sphere; and also for irregularly shaped objects, by using a shape factor) subject to drying applications in a medium. The unsteady-state moisture diffusion analysis is used on the basis of two important criteria: 0·1 <Bi < 100 and Bi > 100. The drying coefficients and lag factors were employed. The analytical models are then verified using available experimental data taken from the literature. The results show that the method presented here can be used to determine the moisture diffusion coefficients and moisture transfer coefficients for such solid objects in a simple and accurate manner for a variety of drying applications.     

基于传热系数反求法的船用柴油机组合活塞热分析

建立了柴油机组合活塞的2D有限元模型,并利用传热系数反求法对该模型进行热分析。在仿真分析中,将活塞头部外表面传热系数定义为设计参数,实测温度与仿真温度的差值定义为目标函数。通过仿真计算得到了活塞头部外表面传热系数的分布,并利用反求法得到的传热系数对有限元模型进行热分析,仿真结果与实测温度吻合;传热系数反求法收敛迅速,可以有效用于活塞及其他内燃机零部件的温度分布和热负荷分析。     

Transient temperature distributions in spherical and cylindrical food products subjected to hydrocooling

Analytical models were proposed to estimate the dimensionless temperature distributions of spherically and cylindrically shaped objects during cooling. In order to test the analytical model, an experimental investigation was carried out to measure temperatures at the centre, half radius and surface positions of the spherical and cylindrical products (pears and eggplants) subjected to hydrocooling. The measured temperature distributions were compared with the computed temperature distributions and very good agreement was observed.     

Thermal diffusivity measurement of glass at high temperature by using flash method

A measurement of the thermal diffusivity of a semi-transparent material (glass) by means of the "Flash Method" is investigated in the present work. By taking into account the heat losses on the two faces of the sample, and using a new experimental technique design, an improvement of the determination of the thermal diffusivity of the semi-transparent material (glass) at high temperature is realized. The experimental design presented here is an original technical concept that enables a significant reduction in heat loss during the experiments. A very simple model based on the quadrupole method is used to theoretically determine the thermal diffusivity of the semi-transparent material by taking into account both conduction and radiation. Theoretical results clarify the effect of the absorption coefficient and the thickness of the sample on the heat transfer in the semi-transparent medium.     

Thermal diffusivities of spherical and cylindrical products during cooling

We present simple models to determine the thermal diffusivities for both spherically and cylindrically shaped food products, e.g. tomatoes, pears, cucumbers and squashes, exposed to hydrocooling (water-cooling) experiments at different water temperatures. The effective process parameters such as the cooling coefficient and lag factor, as well as the product properties, have been incorporated into the models. Although this approach has been applied only to spherical and cylindrical food products, it may easily be extended to food products with other shapes.     

Unsteady conjugate laminar heat transfer of a rotating non-uniformly heated disk: Application to the transient experimental technique

Presented in the paper are the results of an investigation of 2D heat conduction effects on the transient heat transfer of a rotating disk heated up to a non-uniform initial temperature and suddenly subjected to unsteady cooling by still air. A self-similar solution of the transient laminar convective heat transfer confirmed that the heat transfer coefficient rapidly becomes time-independent and equal to its value at steady-state conditions. An analytical solution of the unsteady two-dimensional heat conduction inside a disk made of Plexiglas^® confirmed that the known infinite-slab approach can still be used as a transient technique for determining heat transfer coefficients. Use of the regular heat transfer regime theory for the same purpose can be recommended only for the cases with the moderate initial temperature non-uniformity.     

An experimental study in determining the local heat transfer coefficients for the plate finned-tube heat exchangers

A three-dimensional inverse problem in determining the local heat transfer coefficients for the plate finned-tube heat exchangers utilizing the steepest descent method (SDM) and a general purpose commercial code CFX4.4 is applied successfully in the present study based on the measured temperature distributions on fin surface by infrared thermography.Two different tube arrangements (i.e. in-line and staggered) with different fin pitch and air velocity are considered and the corresponding local heat transfer coefficients are to be determined. Results show that some interesting phenomena of the local heat transfer coefficients for the finned surface are found in the work and the averaged heat transfer coefficient of the staggered configuration is about 8–13% higher than that of the in-line configuration.     

Effect of pressure on heat transfer coefficient at the metal/mold interface of A356 aluminum alloy

The aim of this paper is to correlate interfacial heat transfer coefficient (IHTC) to applied external pressure, in which IHTC at the interface between A356 aluminum alloy and metallic mold during the solidification of casting under different pressures were obtained using the inverse heat conduction problem (IHCP) method. The method covers the expedient of comparing theoretical and experimental thermal histories. Temperature profiles obtained from thermocouples were used in a finite difference heat flow program to estimate the transient heat transfer coefficients. The new simple formula was presented for correlation between external pressure and heat transfer coefficient. Acceptable agreement with data in literature shows the accuracy of the proposed formula.