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MEASUREMENT OF THE HEAT TRANSFER COEFFICIENT IN A THAWING TUNNEL
Author(s) -
GEKAS V.,
CHRONAKIS I.S.,
ESCADA C.,
SJÖHOLM I.
Publication year - 1998
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1998.tb00453.x
Subject(s) - heat transfer coefficient , nusselt number , thermodynamics , reynolds number , heat transfer , turbulence , slab , churchill–bernstein equation , mechanics , convective heat transfer , materials science , chemistry , physics , geophysics
In a convective (air) thawing tunnel designed in the department of Food Engineering at Lund, and previously applied for the thawing of meat, we have measured the heat transfer coefficient using an ice model with a geometry which could be approximated to an infinite slab. The heat transfer coefficient was deduced from the agreement between experimental and simulated (using a commercial numerical program) data. The results could be summarized by the following equation: Nu = 1.27Re 0.553 . Thus, the dependency of the heat transfer coefficient on the Reynolds number agrees well with correlations found in the literature for similar kinds (freezing, thawing) of application. In particular the found Nusselt relationship was in a very good agreement with the Heldman correlation for freezing of foodstuffs in the turbulent regime.