Experimental study of convective heat transfer during cooling with low air velocity in a stack of objects
2004
Ben Amara, S. | Laguerre, Onrawee | Flick, D. | Génie des procédés frigorifiques (UR GPAN) ; Centre national du machinisme agricole, du génie rural, des eaux et forêts (CEMAGREF) | INAPG PARIS ; Partenaires IRSTEA ; Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)
[Departement_IRSTEA]EA [TR1_IRSTEA]TEPSA / METFRI
Show more [+] Less [-]International audience
Show more [+] Less [-]English. During cooling with low air velocity (u0.2 m·s−1) of a stack of foodstuffs (a few centimeters dimension), the radiation and conduction between products can be of the same order of magnitude as convection. A method was developed to quantify these various transfer modes. The experiment was carried out using an in-line spherical arrangement; however, the same methodology can be applied to other product shapes. The results confirm that the heat transfers by radiation and conduction cannot be neglected. In addition, the convective heat transfer coefficient varies not only with air velocity but also with the product position in the stack.
Show more [+] Less [-]Bibliographic information
This bibliographic record has been provided by Institut national de la recherche agronomique