Heat Transfer During Air Cooling and Storing of Moist Food Products

1974 ◽  
Vol 17 (4) ◽  
pp. 0769-0773 ◽  
Author(s):  
S. Srinivasa Murthy ◽  
M. V. Krishna Murthy ◽  
A. Ramachandran
Keyword(s):  
Heat Transfer ◽  
Food Products ◽  
Air Cooling

Analysis of Heat Transfer During Hydrair Cooling of Slab-Shaped Food Products—Part I: Theoretical Investigations

1980 ◽  
Vol 102 (4) ◽  
pp. 761-765 ◽  
Author(s):  
P. M. Abdul Majeed
Keyword(s):  
Heat Transfer ◽  
Mathematical Model ◽  
Reynolds Number ◽  
Finite Difference ◽  
Finite Difference Method ◽  
Food Products ◽  
Air Cooling ◽  
Theoretical Investigations ◽  
Cooling Speed ◽  
Wetting Liquid

Hydrair cooling of perishable food products is expected to incorporate the advantages of both air cooling and hydrocooling processes. This technique consists of passing cold air over a product which is continuously wetted by a spray of chilled water. In this paper, a mathematical model for the hydrair cooling of slab-shaped food products is proposed. The set of differential equations for heat transfer through the product and the wetting liquid are solved simultaneously, using finite difference method. It is observed that the process of hydrair cooling is advantageous at lower values of the film Reynolds number for higher Biot number values. The cooling speed and the governing parameters are correlated.

Experimental and Analytical Investigation of Compact Liquid Cooled Heat Sinks

2004 ◽  
Author(s):  
M. Zugic ◽  
J. R. Culham ◽  
P. Teertstra ◽  
Y. Muzychka ◽  
K. Horne ◽  
...  
Keyword(s):  
Heat Transfer ◽  
Experimental Tests ◽  
Reynolds Numbers ◽  
High Heat ◽  
Analytical Investigation ◽  
Boundary Resistance ◽  
Heat Fluxes ◽  
Heat Sinks ◽  
Air Cooling ◽  
Design Tools

Compact, liquid cooled heat sinks are used in applications where high heat fluxes and boundary resistance preclude the use of more traditional air cooling techniques. Four different liquid cooled heat sink designs, whose core geometry is formed by overlapped ribbed plates, are examined. The objective of this analysis is to develop models that can be used as design tools for the prediction of overall heat transfer and pressure drop of heat sinks. Models are validated for Reynolds numbers between 300 and 5000 using experimental tests. The agreement between the experiments and the models ranges from 2.35% to 15.3% RMS.

Heat transfer and food products

1988 ◽  
Vol 8 (2) ◽  
pp. 141-142
Author(s):  
Dean Burfoot ◽  
Colin Bailey
Keyword(s):  
Heat Transfer ◽  
Food Products

Micro Fluidic Jets for Thermal Management of Electronics

Volume 4 ◽  
2004 ◽  
Author(s):  
Jivtesh Garg ◽  
Mehmet Arik ◽  
Stanton Weaver ◽  
Seyed Saddoughi
Keyword(s):  
Heat Transfer ◽  
Natural Convection ◽  
Heated Surface ◽  
Turbulent Jets ◽  
Harmonic Signal ◽  
Synthetic Jet ◽  
Synthetic Jets ◽  
Small Scale ◽  
Air Cooling ◽  
Infrared Thermal Imaging

Micro fluidics devices are conventionally used for boundary layer control in many aerospace applications. Synthetic Jets are intense small scale turbulent jets formed from entrainment and expulsion of the fluid in which they are embedded. The idea of using synthetic jets in confined electronic cooling applications started in late 1990s. These micro fluidic devices offer very efficient, high magnitude direct air-cooling on the heated surface. A proprietary synthetic jet designed in General Electric Company was able to provide a maximum air velocity of 90 m/s from a 1.2 mm hydraulic diameter rectangular orifice. An experimental study for determining the thermal performance of a meso scale synthetic jet was carried out. The synthetic jets are driven by a time harmonic signal. During the experiments, the operating frequency for jets was set between 3 and 4.5 kHz. The resonance frequency for a particular jet was determined through the effect on the exit velocity magnitude. An infrared thermal imaging technique was used to acquire fine scale temperature measurements. A square heater with a surface area of 156 mm2 was used to mimic the hot component and extensive temperature maps were obtained. The parameters varied during the experiments were jet location, driving jet voltage, driving jet frequency and heater power. The output parameters were point wise temperatures (pixel size = 30 μm), and heat transfer enhancement over natural convection. A maximum of approximately 8 times enhancement over natural convection heat transfer was measured. The maximum coefficient of cooling performance obtained was approximately 6.6 due to the low power consumption of the synthetic jets.

A Two-Dimensional Conjugate Heat Transfer Model for Forced Air Cooling of an Electronic Device

1989 ◽  
Vol 111 (1) ◽  
pp. 41-45 ◽  
Author(s):  
A. Zebib ◽  
Y. K. Wo
Keyword(s):  
Heat Transfer ◽  
Conjugate Heat Transfer ◽  
Electronic Device ◽  
Transfer Problem ◽  
Maximum Temperature ◽  
Transfer Model ◽  
Air Cooling ◽  
Two Dimensional ◽  
Component Design ◽  
Forced Air

Thermal analysis of forced air cooling of an electronic component is modeled as a two-dimensional conjugate heat transfer problem. The velocity field in a constricted channel is first computed. Then, for a typical electronic module, the energy equation is solved with allowance for discontinuities in the thermal conductivity. Variation of the maximum temperature with the average air velocity is presented. The importance of our approach in evaluating possible benefits due to changes in component design and the limitations of the two-dimensional model are discussed.

Heat Transfer During Aircooling and Storing of Moist Food Products — II. Spherical and Cylindrical Shapes

1976 ◽  
Vol 19 (3) ◽  
pp. 0577-0583 ◽  
Author(s):  
S. Srinivasa Murthy ◽  
M. V. Krishna Murthy ◽  
A. Ramachandran
Keyword(s):  
Heat Transfer ◽  
Food Products

scholarly journals INTENSIFICATION OF HEAT TRANSFER IN TUBES WITH FLUIDIZED LAYER

2020 ◽  
Vol 2018 (1) ◽  
pp. 12-12
Author(s):  
Kirill Zaharov ◽  
Aleksey Bal'chugov
Keyword(s):  
Heat Transfer ◽  
Heat Exchange ◽  
Air Cooling ◽  
Fluidized Layer ◽  
Cooling Unit

It is shown that one of the promising methods of heat exchange intensification in the air-cooling unit is the organization of a fluidized layer.

scholarly journals THE IMPROVING EFFICIENCY OF AIR COOLING APPARATUS OF THE INSTALLATION OF A SULFURIC ACID ALKYLATION

2020 ◽  
Vol 2020 (1) ◽  
pp. 7-8
Author(s):  
Ekaterina Ahtareeva ◽  
Anatoliy Dement'ev ◽  
Evgeniy Podoplelov
Keyword(s):  
Heat Transfer ◽  
Sulfuric Acid ◽  
Heat Exchange ◽  
Transfer Process ◽  
Heat Transfer Process ◽  
Air Cooling ◽  
Acid Alkylation ◽  
Sulfuric Acid Alkylation

The study of the efficiency of the heat transfer process in the air cooling apparatus, which is part of the installation of a sulfuric acid alkylation, at different finning coefficients of heat exchange pipes

Heat Transfer Associated With Air-Water Spray Cooling of Forgings From High Temperatures

2001 ◽  
Author(s):  
J. Ward ◽  
M. de Oliveira ◽  
D. R. Garwood ◽  
R. A. Wallis
Keyword(s):  
Heat Transfer ◽  
Water Flow ◽  
Gas Turbines ◽  
Spray Cooling ◽  
Solution Temperature ◽  
Air Cooling ◽  
Water Spray ◽  
Transfer Rates ◽  
Wide Range ◽  
Water Spray Cooling

Abstract The desired mechanical properties of the nickel-based or titanium forgings used in gas turbines for aircraft and power generation applications can be controlled by varying the rate of cooling from the so-called solution temperature during an initial heat treatment process. The use of dilute air-water spray cooling of these forgings is a technique which can provide heat transfer rates lying between those associated with conventional oil quenching or convective air-cooling. Air assisted atomisation can result in fine sprays over a wide range of water flow rates and it has a further advantage in that the air “sweeps” the surface and hence helps to prevent the build up of deleterious vapour films at high surface temperatures. The paper presents experimental data for the heat transfer rates associated with the use of these sprays to cool surfaces from temperatures of approximately 800°C. Many forgings contain surface recesses, which can lead to build up or “pooling” of the water so that the effect of variations in surface geometry is also reported. Periodic interruption of the water flow is a technique which can be employed to provide additional control of the heat transfer rate, particularly at temperatures below 500°C so that data is also presented for pulsed sprays.

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