Local surface heat transfer coefficients on a model beef side.
Measurements of heat transfer coefficients were performed at 11 different positions on the surface of a fibreglass model of a side of beef for a range of free stream velocities and turbulence intensities, using customised heat transfer sensors and commercial heat flux sensors. There was wide variation between the results at the different measurement positions; for low velocities or high turbulence intensities, the difference between the maximum and minimum value was as high as 140% of the mean. For free stream velocities below 1 m s(-1), the heat transfer coefficients measured at the tenderloin position were very low, which suggested that there was very poor air movement around the sensor due to its position in a semi-enclosure within the intestinal cavity. The heat transfer coefficients at most of the sensor positions followed the usual power law dependence on air velocity.
Journal of food engineering.
2006 June, v. 74, issue 4
|Main Author:||Willix, J.|
|Other Authors:||Harris, M.B., Carson, J.K.|
heat transfer coefficient
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