Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD PROCESS ENGINEERING, cilt.33, ss.85-100, 2010 (SCI-Expanded)
Magnitude of fluid motion is significant in convective heat transfer (the faster the fluid motion, the greater the heat transfer), while in conductive heat transfer, there is no physical movement of objects undergoing heat transfer. Due to this statement, it is a real fact that convection can be many times faster than conduction. The objective of this research was to compare natural convection and conduction by creating both heat transfer mechanisms in the same product. For this purpose, canned water and 1% agar-gelled water were used in the experimental and further computational fluid dynamics studies. Experiments were conducted at 70C and in boiling water, and ANSYS V.10 (Ansys Inc., Canonsburg, PA) was used in the numerical simulations. The results showed that addition of agar prevented the natural convection phenomena in the gels resulting in pure conduction while the effect of natural convection, which occurred due to thermal buoyancy effects in the given gravitational force field, was obvious in the case of water. Creation of both natural convection and conduction heat transfer mechanisms in the same medium is an important contribution as the effect of natural convection over the conduction heat transfer can directly be emphasized.