Measurements of particle-liquid heat transfer in systems of varied solids fraction

The heat-transfer coefficient between particle and liquid in a flowing food mixture is an important parameter which controls the heating and cooling rate of the particles. Experiments have measured the heat-transfer coefficient, h p, between a stationary particle and a fluid stream over a wide range...

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Bibliographic Details
Published in:Journal of food engineering 1997, Vol.31 (1), p.9-33
Main Authors: Mankad, S., Nixon, K.M., Fryer, P.J.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
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Summary:The heat-transfer coefficient between particle and liquid in a flowing food mixture is an important parameter which controls the heating and cooling rate of the particles. Experiments have measured the heat-transfer coefficient, h p, between a stationary particle and a fluid stream over a wide range of slip Reynolds numbers (1 < Re < 600) and local solids fraction. The results have been correlated in terms of Reynolds number, Prandtl number and local voidage, and compared with the previously published correlations of Ranz & Marshall (1952) and Agarwal (1988). This comparison showed that the Ranz and Marshall correlation was quite acceptable for predicting h p for singleparticle data, though for higher solids fractions only the predictions at lower Reynolds numbers, less than ca. 100, were accurate. However, at these reduced voidages Agarwal's correlation, based on accurate single-particle data, proved to be more successful in predicting h p and as such is more applicable to food flows than the correlation of Ranz and Marshall.
ISSN:0260-8774
1873-5770
DOI:10.1016/S0260-8774(96)00055-6