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Comparison of calculated and experimental heat transfer coefficients at the surface of circular cylinders placed in a turbulent cross-flow of air

  • Published:1997-11 Issue:2 Volume:34 Page:123-143
  • ISSN:0260-8774
  • Container-title:Journal of Food Engineering
  • language:en
  • Short-container-title:Journal of Food Engineering

Author:

Kondjoyan A.,Boisson H.C.

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Heat and mass transfer from cylinders to turbulent fluid stream;Boulos;Canadian Journal of Chemical Engineering,1973

2. Combined influence of turbulence intensity and longitudinal scale and air flow acceleration on heat transfer of circular cylinder;Dyban,1974

3. Advanced turbulence closure models: a view of current status and future prospects;Hanjalic;International Journal of Heat and Fluid Flow,1994

4. Changes in the surface transfer coefficient during meat thawing;James,1982

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1. INVESTIGATION OF COUPLING MECHANISM OF HEAT TRANSFER PROCESS IN POROUS MEDIUM BASED ON ENTRANSY ANALYSIS MODEL;Proceeding of 9th Thermal and Fluids Engineering Conference (TFEC);2024

2. Methods for calculating the duration of baking of minced meat products during heat treatment in convection ovens;Proceedings of the National Academy of Sciences of Belarus. Agrarian Series;2020-08-04

3. EFFECT OF INLET TURBULENCE INTENSITY ON TRANSPORT PHENOMENA OVER BLUFF BODIES;International Journal of Fluid Mechanics Research;2020

4. Heat transfer by satellite cluster of cylinders at subcritical Reynolds number;Heat and Mass Transfer;2018-08-08

5. Mathematical Modeling for Virtualization in Food Processing;Food Engineering Reviews;2017-06-24
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