A review on simultaneous determination of thermal diffusivity and heat transfer coefficient

ERDOĞDU F.

JOURNAL OF FOOD ENGINEERING, cilt.86, sa.3, ss.453-459, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 86 Sayı: 3
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1016/j.jfoodeng.2007.10.019
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.453-459
  • Anahtar Kelimeler: convective heat transfer coefficient, thermal diffusivity, optimization, NONLINEAR CONSTRAINED OPTIMIZATION, ANALYTICAL INVERSE SOLUTION, COOKING, CONDUCTION
  • Ankara Üniversitesi Adresli: Hayır

Özet

Mathematical simulation studies for thermal food processes require knowledge of thermal diffusivity and convective heat transfer coefficient. There have been different experimental and empirical approaches reported in the literature for determination of these parameters where different approximations were applied. One of the most applied approaches is to assume an infinite convective heat transfer coefficient at the surface boundary when analytical solutions for infinite slab, infinite cylinder and sphere are used for further determinations. Since this approach results in certain errors in results, it would be an important task to determine thermal diffusivity and convective heat transfer coefficient simultaneously.