Measurement of Heat Transfer Coefficients Using Stationary and Moving Particles in Tube Flow

The design of thermal processes for particulate foods depends strongly on values of fluid-to-particle heat transfer coefficient ( h fp ) as well as on the heat penetration and particulate flow data during continuous processes. The stationary and moving thermocouple experimental techniques were used...

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Bibliographic Details
Published in:Food and bioproducts processing 1999-09, Vol.77 (3), p.213-222
Main Authors: Ahmad, M.N., Kelly, B.P., Magee, T.R.A.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
heat transfer coefficients
moving thermocouple method
slip velocity
stationary particle method
tube flow
viscosity
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Summary:The design of thermal processes for particulate foods depends strongly on values of fluid-to-particle heat transfer coefficient ( h fp ) as well as on the heat penetration and particulate flow data during continuous processes. The stationary and moving thermocouple experimental techniques were used to simulate the heat transfer between a fluid and a particle in tube flow using water and carboxymethylcellulose (CMC) solutions. The fluid viscosity was found to significantly affect h fp ; an increase in the fluid viscosity decreased the value of h fp . An increase in the particle size within the tube flow increased h fp while particle shape had little effect on h fp . A dimensionless Nusselt correlation was also obtained in terms of the generalized Reynolds and Prandtl numbers for both the Newtonian and non-Newtonian fluids. The correlation showed strong agreement with experimental values and other models published in literature.
ISSN:0960-3085
1744-3571
DOI:10.1205/096030899532493