A method for time and spatially resolved measurement of convective heat transfer coefficient (h) in complex flows

Chemical Engineering Science

Volumn 60, Issue 5, 2005, Pages 1219-1236

  Vitrac, Olivier ^a   Trystram, Gilles ^b  

^a UMR614 FARE   (France)

^b AGROPARISTECH   (France)

Author keywords

Heat transfer; Hydrodynamics; Instrumentation; Porous media; Transient response

Indexed keywords

ERRORS; FLOW MEASUREMENT; HEAT FLUX; POROUS MATERIALS; SENSORS; STEAM; SURFACE PHENOMENA; THERMAL EFFECTS;

CONVECTIVE HEAT TRANSFER COEFFICIENTS; HEAT FLUX SENSORS; PLANE PROBES; SURFACE TEMPERATURE;

HEAT TRANSFER COEFFICIENTS;

HEAT TRANSFER; HYDRODYNAMICS; INSTRUMENTATION; POROUS MEDIUM; TRANSIENT RESPONSE;

EID: 11244355270     PISSN: 00092509     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ces.2004.09.046     Document Type: Article

References (23)

1. Alifanov, O.M., 1995. Inverse Heat Transfer Problems, Springer, Berlin.
2. Bird, R.B., Lightfoot, E.N., Stewart, W.E., 2001. Transport Phenomena, second ed. Wiley, New York.
3. Cardone, G., Astarita, T., Carlomagno, G.M., 1998. Wall heat transfer in static and rotating 180° turn channels by quantitative infrared thermography. Revue Générale de Thermique 37, 644-652.
4. Chen, C.R., Ramaswamy, H.S., 2003. Analysis of critical control points in deviant thermal processes using artificial neural networks. Journal of Food Engineering 57, 225-235.
5. Costa, R.M., Oliveira, F.A.R., Delaney, O., Gekas, V., 1999. Analysis of the heat transfer coefficient during potato frying. Journal of Food Engineering 39, 293-299.
6. Dumoulin, J., Reulet, P., Plazanet, M., Millan, P., 1995. Convective heat transfer coefficient identification behind a backward-facing step by active infrared thermography. Revue Générale de Thermique 34, 478-492.
7. Hsu, C.T., 1999. A closure model for transient heat conduction in porous media. Journal of Heat Transfer 121, 733-739.
8. Hubbard, L.J., Farkas, B.E., 1999. A method for determining the convective heat transfer coefficient during immersion frying. Journal of Food Process Engineering 22, 201-214.
9. Kaviany, M., 1999. Principles of Heat Transfer in Porous Media, second ed. Springer, New York.
10. Kuwahara, F., Shirota, M., Nakayama, A., 2001. A numerical study of interfacial convective heat transfer coefficient in two-energy equation model for convection in porous media. International Journal of Heat and Mass Transfer 44, 1153-1159.
11. Lin, M., Wang, T., 2002. A transient liquid crystal method using a 3-D inverse transient conduction scheme. International Journal of Heat and Mass Transfer 45, 3491-3501.
12. Ni, H., Datta, A.K., 1999. Moisture, oil and energy transport during deep-fat frying of food materials. Food and Bioproducts Processing 77, 194-204.
13. Perré, P., Degiovanni, A., 1990. Simulation par volumes finis des transferts couplés en milieux poreux anisotropes: séchage du bois à basse et à haute température. International Journal of Heat and Mass Transfer 33, 2463-2478.
14. Perré, P., Moser, M., Martin, M., 1993. Advances in transport phenomena during convective drying with superheated steam and moist air. International Journal of Heat and Mass Transfer 36, 2725-2746.
15. Quintard, M., 1998. Modelling local non-equilibrium heat transfer in porous media. In: Proceedings of the Eleventh International Heat Transfer Conference, vol. 1. pp. 279-285.
16. Quintard, M., Whitaker, S., 1993. One- and two-equation models for transient diffusion processes in two-phase systems. Advances in Heat Transfer 23, 369-464.
17. Ramaswamy, S., Holm, R.A., 1999. High intensity drying. Drying Technology 17, 73-95.
18. Skjöldebrand, C., Olsson, H., 1980. Crust formation during frying of minced meat products. Lebensmittel Wissenschaft und Technology 13, 148-151.
19. Tremblay, C., Cloutier, A., Fortin, Y., 2000. Experimental determination of the convective heat and mass transfer coefficients for wood drying. Wood Science and Technology 34, 253-276.
20. Vitrac, O., Raoult-Wack, A.L., Trystram, G., 2000. Procédé et dispositif pour la mesure en ligne des propriétés thermophysiques et dérivées de fluides. French Patent #FR00/62938.
21. Vitrac, O., Dufour, D., Trystram, G., Raoult-Wack, A.L., 2002. Characterization of heat and mass transfer during deep-fat frying and its effect on cassava chip quality. Journal of Food Engineering 53, 161-176.
22. Vitrac, O., Raoult-Wack, A.L., Trystram, G., 2003a. Influence of liquid water transport on heat and mass transfer during deep-fat frying. In: Welti Chanes, J., Véles-Riuz, J., Barbosa-Cànovas, G.V. (Eds.), Transport Phenomena in Food Processing. CRC Press, Boca Raton, FL, pp. 445-461.
23. Vitrac, O., Trystram, G., Raoult-Wack, A.-L., 2003b. Continuous measurement of convective heat flux during deep-frying: validation and application to inverse modeling. Journal of Food Engineering 60, 111-124.