کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
790348 | 1466441 | 2012 | 9 صفحه PDF | دانلود رایگان |
The objective of this work was to obtain experimental characteristics of the heat transfer coefficient during impingement fluidized freezing of vegetables, using a heat flux sensor. The material undergoing freezing was formed from vegetable slices measuring 3 × 3 × 0.5 cm. The formula Nux = 0.353∙Rex0.608 can be used to describe the dependence of the heat transfer coefficient on the process parameters and is valid for the 8000 < Rex < 30000 range. The model was validated by a statistical evaluation of the relative error, the regression characteristics for the Nusselt number, and an estimate of the agreement between the computated and experimental distributions of the Nusselt number. A strong correlation was found between the heat transfer coefficient values from the proposed model and the experimental values.
► An empirical equation was obtained for the heat transfer coefficient during impingement fluidized freezing of vegetable.
► Maximum prediction error with the proposed model is ±20%.
► Heat transfer coefficients under the studied conditions ranged from 62 up to 200 W m−2K−1 subject to air velocity.
Journal: International Journal of Refrigeration - Volume 35, Issue 4, June 2012, Pages 871–879