Numerical simulation and experimental investigation of conjugate heat transfer between a turbulent hot air jet impinging on a cookie-shaped object

N. Nitin, M. V. Karwe

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

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 languageEnglish (US)
JournalJournal of Food Science
Volume69
Issue number2
StatePublished - Mar 2004
Externally publishedYes

Fingerprint

cookies
heat transfer coefficient
heat transfer
Hot Temperature
Air
air
nozzles
physical properties
spatial distribution
prediction

Keywords

  • Conjugate heat transfer
  • Experimental
  • Hot air jet impingement
  • Numerical

ASJC Scopus subject areas

  • Food Science

Cite this

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abstract = "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.",
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N2 - 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.

AB - 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.

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KW - Numerical

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