DEVELOPMENT OF NEW CORRELATIONS FOR FORCED-CONVECTION HEAT-TRANSFER DURING COOLING OF PRODUCTS

被引：5

作者：

DINCER, I ^{[1
]}

机构：

[1] TUBITAK,MARMARA RES CTR,KOCAEDI,TURKEY

来源：

INTERNATIONAL JOURNAL OF ENERGY RESEARCH | 1995年 / 19卷 / 09期

关键词：

TRANSIENT HEAT TRANSFER; PRODUCTS; COOLING; HEAT TRANSFER COEFFICIENTS; NUSSELT-REYNOLDS CORRELATIONS; NU/PR-1/3-RE DIAGRAMS;

D O I：

10.1002/er.4440190905

中图分类号：

TE [石油、天然气工业]; TK [能源与动力工程];

学科分类号：

0807 ; 0820 ;

摘要：

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.

引用

页码：791 / 801

页数：11

共 22 条

[1]

Ansari F.A., Charan V., Varma H.K., Heat and mass transfer analysis in air‐cooling of spherical food products, Int. J. Refigeration, 7, pp. 194-197, (1984)

[2]

Ansari F.A., Afaq A., Precooling of the cylindrical food products, Int. J. Refrigeration, 9, pp. 161-163, (1986)

[3]

Ansari F.A., A simple and accurate method of measuring surface film conductance for spherical bodies, Int. Comm. Heat Mass Transfer, 14, pp. 229-236, (1987)

[4]

Arce J., Sweat V.E., Survey of published heat transfer coefficient encountered in food refrigeration processes, ASHRAE Transactions, 86, pp. 235-260, (1980)

[5]

Handbook of Fundamentals, (1981)

[6]

Handbook of Applications, (1990)

[7]

Dincer I., A simple model for estimation of the film coefficients during cooling of certain spherical foodstuffs with water, Int. Comm. Heat Mass Transfer, 18, pp. 431-443, (1991)

[8]

Dincer I., Methodology to determine temperature distributions in cylindrical products exposed to hydrocooling, Int. Comm. Heat Mass Transfer, 19, pp. 359-371, (1992)

[9]

Dincer I., Heat transfer rates during immersion cooling of spherical and cylindrical products, Int. Comm. Heat Mass Transfer, 20, pp. 445-456, (1993)

[10]

Dincer I., Heat‐transfer coefficients in hydrocooling of spherical and cylindrical food products, Energy ‐ The International Journal, 18, pp. 335-340, (1993)

← 1 2 3 →