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Thermal diffusivities of spherical and cylindrical products during cooling
Author(s) -
Dincer Ibrahim
Publication year - 1995
Publication title -
international journal of energy research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.808
H-Index - 95
eISSN - 1099-114X
pISSN - 0363-907X
DOI - 10.1002/er.4440190307
Subject(s) - thermal , thermal diffusivity , materials science , lag , cooling curve , mechanics , thermodynamics , food products , chemistry , physics , food science , computer science , computer network
Abstract We present simple models to determine the thermal diffusivities for both spherically and cylindrically shaped food products, e.g. tomatoes, pears, cucumbers and squashes, exposed to hydrocooling (water‐cooling) experiments at different water temperatures. The effective process parameters such as the cooling coefficient and lag factor, as well as the product properties, have been incorporated into the models. Although this approach has been applied only to spherical and cylindrical food products, it may easily be extended to food products with other shapes.