کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
225233 464482 2008 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Estimation of thermal conductivity of sandwich bread using an inverse method
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Estimation of thermal conductivity of sandwich bread using an inverse method
چکیده انگلیسی

Nowadays, study of processes is being performed using computer simulations. The parameters of the models used have to be determined either using experiments or using identification methods called inverse methods. The aim of this article is to present an inverse method to determine the thermal conductivity of sandwich bread by recording the temperature during the convection cooling process. Seven sandwich-bread-cooling experiments were performed, in natural or forced convection, to estimate the variation in thermal conductivity with temperature and local water content. Sensitivity studies show that to obtain reliable results, the temperature probe has to be placed in center and the data on specific heat has to be precise. The estimated thermal conductivity is given as a temperature and local water content polynomial.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 85, Issue 1, March 2008, Pages 132–140
نویسندگان
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