Evaluation of convective heat transfer coefficient between fluids and particles in suspension as food model systems for natural convection using two methodologies |
| |
Authors: | A. Cariñ o-Sarabia,J.F. Vé lez-Ruiz |
| |
Affiliation: | Chemical, Food and Environmental Engineering Department, Universidad de las Américas Puebla, Ex-Hacienda. Sta. Catarina Martir, Cholula, Puebla 72820, Mexico |
| |
Abstract: | This study was conducted to evaluate the convective heat transfer coefficient between Newtonian and non-Newtonian fluids and food particles inside of a glass vessel and to assess the effect of controlled variables: convection phenomena, heating temperature, immersion fluid, and different food particles. The coefficient was evaluated from the sample temperature as a function of the heating time by two approaches: a lumped parameter method and an analytical methodology. High values corresponded to heating in Newtonian fluids (70–181, 57–248 W/m2 K), and lower corresponded in non Newtonian fluids (31–169, 28–167 W/m2 K). Similarly, major heat transfer coefficient corresponded to the heating of mushrooms (32–110, 28–132 W/m2 K), followed by tomatoes (30–181, 35–183 W/m2 K) and potatoes (31–148, 34–248 W/m2 K), respectively. Fluid properties were more important than the thermal properties of the particles. This coefficient was higher at 85 °C in both types of fluids. Both methods generated satisfactory values, but the analytical approach showed more accuracy. |
| |
Keywords: | Convective heat transfer coefficient Natural convection Newtonian and non-Newtonian fluids Lumped parameter and analytical analysis Food particles |
本文献已被 ScienceDirect 等数据库收录! |
|