Analysis of thermal response of a food self-heating system |
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| Authors: | Son H Ho Muhammad M Rahman Aydin K Sunol |
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| Affiliation: | 1. Department of Mechanical, Materials and Aerospace Engineering, University of Central Florida, 4000 Central Florida Blvd., ENGR 307, Orlando, FL 32816, USA;2. Department of Mechanical Engineering, University of South Florida, 4202 E. Fowler Avenue, ENB 118, Tampa, FL 33620, USA;3. Department of Chemical and Biomedical Engineering, University of South Florida, 4202 E Fowler Avenue, ENB 118, Tampa, FL 33620, USA;1. Instituto Politécnico de Coimbra, ESAC, CERNAS, Bencanta, 3045-601 Coimbra, Portugal;2. CIEPQPF – Research Centre on Chemical Processes Engineering and Forest Products, Department of Chemical Engineering, University of Coimbra, Rua Sílvio Lima – Pólo II, 3030-290 Coimbra, Portugal;1. MeBioS, Department of Biosystems, KU Leuven, Willem de Croylaan 42, 3001 Heverlee, Belgium;2. Laboratory for Building Science and Technology, Swiss Federal Laboratories for Materials Testing and Research (Empa), Überlandstrasse 129, 8600 Dübendorf, Switzerland;3. Chair of Building Physics, Swiss Federal Institute of Technology Zurich (ETHZ), Wolfgang-Pauli-Strasse 15, 8093 Zürich, Switzerland;4. Citrus Research International, Department of Horticultural Sciences, Stellenbosch University, Stellenbosch 7602, South Africa;5. South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Stellenbosch University, Stellenbosch 7602, South Africa;6. South African Research Chair in Postharvest Technology, Department of Food Science, Stellenbosch University, Stellenbosch 7602, South Africa;7. VCBT, Flanders Centre of Postharvest Technology, Willem de Croylaan 42, 3001 Heverlee, Belgium;1. Division of Emergency Medicine, Department of Surgery, Stanford University School of Medicine (Drs DeClerck and Lipman);2. Department of Biology, Stanford University (Drs Grahn and Heller, and Messrs Cao, Wieland, and Troxel), Stanford, CA;1. Food Technology Department, School of Agricultural Engineering, University of Extremadura, 06071 Badajoz, Spain;2. Department of Meat Products, Institute of Technology of Extremadura (INTAEX), Ctra. San Vicente, s/n, 06071 Badajoz, Spain |
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| Abstract: | This paper presents a distributed model of heat transfer in a self-heating unit for group meals and its numerical simulation. A magnesium alloy and water exothermic reaction provides the necessary energy. The resulting governing equations of chemical reaction and heat conduction that depicts the heater performance were solved to develop an approximate analytical solution, to which experimental data found from literature were compared and curve fitted. Then, a model of a complete food-heating unit for group meals, which include a stack of four sets of food tray, heating tray, and heater sandwiched between them, as well as the cardboard container, was developed. The governing equations for heat conduction in the complete model were solved. The response in thermal performance of the heating system to the parameters that influence heating profiles of the heater such as decay constant and heat generation capacity were studied. The results show that the system thermal performance is most significantly affected by heat generation and a proper combination of heaters with different heat generation capacity can improve temperature uniformity between food trays. The results are useful for designing and optimizing self-heating multi-food tray units. |
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