HEAT-TRANSFER COEFFICIENTS FOR SLAB SHAPED PRODUCTS SUBJECTED TO HEATING

被引：4

作者：

DINCER, I

机构：

[1] Department of Energy Systems TUBITAK-Marmara Research Center P.O. Box 21, 41470, Gebze, Kocaeli

来源：

INTERNATIONAL COMMUNICATIONS IN HEAT AND MASS TRANSFER | 1994年 / 21卷 / 02期

关键词：

D O I：

10.1016/0735-1933(94)90028-0

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

An analytical model was obtained to determine heat transfer coefficients for slab shaped food products heated in a convection oven. The variation of the center temperature of the products was measured and converted into dimensionless form. Using the dimensionless temperature values in the present model, the variation of the heat transfer coefficient for an individual slab product was determined. The present model involved the lumped capacitance method considering the Biot number less than 0.1. In addition, the estimated heat transfer coefficient values were compared with the predictions from the Nusselt-Reynolds correlation.

引用

页码：307 / 314

页数：8

共 14 条

[1] A SIMPLE AND ACCURATE METHOD OF MEASURING SURFACE-FILM CONDUCTANCE FOR SPHERICAL BODIES [J].