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An Exact Solution on the Estimation of Heat-transfer Rates during Deep-freezing of Slab Products

机译:板坯产品深冷过程中传热速率估算的精确解

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摘要

In this paper, a simple technique for estimation of the dimensionless heat-transfer rates of a slab-object exposed to freezing is provided. An experimental investigation was performed on the measurements of temperature distribution within a slab shaped dry fig freezed at -22℃. The heat-transfer coefficient was determined by a model, and was employed in the heat-transfer rate predictions. A remarkably good agreement was found between the experimental and predicted heat-transfer rates. This result shows that the present approach is a simple and powerful tool for the prediction of heat transfer rates of slab objects (with low moisture content) during freezing.
机译:在本文中,提供了一种简单的方法来估算暴露于冻结的板状物体的无因次传热速率。对在-22℃冷冻的板状干无花果内温度分布的测量进行了实验研究。通过模型确定传热系数,并将其用于传热速率预测中。在实验传热速率和预测传热速率之间发现了非常好的一致性。该结果表明,本方法是一种简单且功能强大的工具,用于预测冻结过程中板坯(水分含量低)的传热速率。

著录项

  • 来源
    《Journal of food engineering》 |1996年第4期|p.417-423|共7页
  • 作者

    Ibrahim Dincer;

  • 作者单位

    Department of Mechanical Engineering, University of Victoria, Victoria, B.C., Canada, V8W 3P6;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 食品工业;
  • 关键词

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