Numerical simulation of the flow field and conjugate heat transfer for a turbulent jet impinging on the surface of a model cookie were carried out at different nozzle-to-plate spacings. Numerical predictions were compared with the experimental results on average and the local heat-transfer coefficient. Results indicated good agreement between the numerical and experimental results over the range of jet velocities, that is, 10 to 40 m/s, which corresponds to Reynold's number range of 7500 to 32000 based on the jet orifice diameter. Numerical simulation also confirmed that the surface heat-transfer coefficient was independent of the thermo-physical properties of the cookie. The local heat-transfer coefficient on the top surface of the cookie was highest at the center of the impinging jet.
|Original language||English (US)|
|Journal||Journal of Food Science|
|State||Published - Mar 2004|
- Conjugate heat transfer
- Hot air jet impingement
ASJC Scopus subject areas
- Food Science