文章基本信息

标题：Thermal Diffusivity Measurement of Spherical Shaped Food Products under Forced Convection Cooling
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作者：Md Reyaz Arif ; Sajjad Arif ; Md Azhar 等
期刊名称：International Journal of Innovative Research in Science, Engineering and Technology
印刷版ISSN：2347-6710
电子版ISSN：2319-8753
出版年度：2015
卷号：4
期号：7
页码：5521
DOI：10.15680/IJIRSET.2015.0407096
出版社：S&S Publications
摘要：This paper presents the development of an experimental method for determining the thermal diffusivityvariations with temperature of selected spherical shaped solid food products subjected to forced convection cooling.Experimental investigations were carried on the sample chosen (potato and brinjal), which is approximately ofspherical geometry. The variation of temperature within the food product is measured at several locations from centreto skin, under forced convection environment using a deep freezer, maintained at -10°C.This method uses onedimensional Fourier equation applied to regular shapes. For this, the experimental temperature data obtained fromcylindrical and spherical shaped products during pre-cooling was utilised. Such temperature and thermal diffusivityprofiles can be readily used with other information such as degradation rate etc. to evaluate thermal treatments based oncold air cooling methods for storage of perishable food products.
关键词：Spherical shaped; forced convection; thermal diffusivity; skin temperature; pre-cooling.