Abstract
Numerical simulation of flow field and thermal transport processes for a turbulent jet impinging on the surface of a cylindrical object, e.g., hot dog, were carried out at different jet velocities. Numerical predictions for average surface heat transfer coefficient were compared with the experimental results obtained using a lumped mass approach for model aluminum cylinders. Results indicated good agreement between the numerical and experimental results over the range of jet velocities, i.e., 10-40 m/s. Further experiments were carried out with real beef hotdogs to obtain center point temperature-time history during hot air impingement baking process. The experimental data agreed well with the numerical predictions when the impinging jet temperature was below 100C.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 386-399 |
| Number of pages | 14 |
| Journal | Journal of Food Process Engineering |
| Volume | 29 |
| Issue number | 4 |
| DOIs | |
| State | Published - Aug 2006 |
| Externally published | Yes |
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ASJC Scopus subject areas
- Food Science
- Chemical Engineering(all)
Cite this
Conjugate heat transfer associated with a turbulent hot air jet impinging on a cylindrical object. / Nitin, N.; Gadiraju, R. P.; Karwe, M. V.
In: Journal of Food Process Engineering, Vol. 29, No. 4, 08.2006, p. 386-399.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Conjugate heat transfer associated with a turbulent hot air jet impinging on a cylindrical object
AU - Nitin, N.
AU - Gadiraju, R. P.
AU - Karwe, M. V.
PY - 2006/8
Y1 - 2006/8
N2 - Numerical simulation of flow field and thermal transport processes for a turbulent jet impinging on the surface of a cylindrical object, e.g., hot dog, were carried out at different jet velocities. Numerical predictions for average surface heat transfer coefficient were compared with the experimental results obtained using a lumped mass approach for model aluminum cylinders. Results indicated good agreement between the numerical and experimental results over the range of jet velocities, i.e., 10-40 m/s. Further experiments were carried out with real beef hotdogs to obtain center point temperature-time history during hot air impingement baking process. The experimental data agreed well with the numerical predictions when the impinging jet temperature was below 100C.
AB - Numerical simulation of flow field and thermal transport processes for a turbulent jet impinging on the surface of a cylindrical object, e.g., hot dog, were carried out at different jet velocities. Numerical predictions for average surface heat transfer coefficient were compared with the experimental results obtained using a lumped mass approach for model aluminum cylinders. Results indicated good agreement between the numerical and experimental results over the range of jet velocities, i.e., 10-40 m/s. Further experiments were carried out with real beef hotdogs to obtain center point temperature-time history during hot air impingement baking process. The experimental data agreed well with the numerical predictions when the impinging jet temperature was below 100C.
UR - http://www.scopus.com/inward/record.url?scp=33745825959&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=33745825959&partnerID=8YFLogxK
U2 - 10.1111/j.1745-4530.2006.00072.x
DO - 10.1111/j.1745-4530.2006.00072.x
M3 - Article
AN - SCOPUS:33745825959
VL - 29
SP - 386
EP - 399
JO - Journal of Food Process Engineering
JF - Journal of Food Process Engineering
SN - 0145-8876
IS - 4
ER -