Convective Heat Transfer Coefficient Determination

• Published in: Food Engineering Laboratory Manual pp. 23 - 28
• Main Authors: Barbosa-Cánovas, Gustavo V., Ma, Li, Barletta, Blas
• Format: Book Chapter
• Language: English
• Published: United States CRC Press 1997; CRC Press LLC
• Edition: 1
• Subjects: Food & beverage technology; Net Heat Flow; External Heat Transfer Coefficient; Record Temperature History; External Heat Transfer; Energy Balance; Aluminum Models; Air Freezing; Food Processing Applications; Blast Freezer; Heat Penetration Curves; Convective Heat Transfer; Convective Heat Transfer Coefficient; External Heat Transfer Resistance; Surface Heat Transfer Coefficient; Steam Blanching; Heat Transfer Resistance; TDT; Low Biot Number; Small Biot Number; Surface Convective Heat Transfer Coefficient; Biot Number; Falling Rate Stage; Vernier Caliper; Heat Transfer Coefficient; Moisture Content
• ISBN: 9781566765411; 1566765412
• DOI: 10.1201/9780203755662-3

Information on heat transfer is important in the thermal processing of foods. For instance, knowing the surface convective heat transfer coefficient is necessary in the study of food-processing applications such as blanching, retorting, freezing, and drying. This chapter argues that the principle involved in the calculations, which is the assumption of a negligible internal (conductive) heat transfer resistance of an object exposed to a convective heat transfer condition. Information on heat transfer is important in the thermal processing of foods. For instance, knowing the surface convective heat transfer coefficient is necessary in the study of food-processing applications such as blanching, retorting, freezing, and drying. The chapter offers students hands-on experience in the evaluation of the heat transfer coefficient in some unit operations. A small aluminum object may be used to determine the external heat transfer coefficient because its internal resistance can be considered negligible due to high thermal conductivity.