文章基本信息

标题：Combinatory Models for Predicting the Effective Thermal Conductivity of Frozen and Unfrozen Food Materials
本地全文：下载
作者：K. S. Reddy ; Karthikeyan P
期刊名称：Advances in Mechanical Engineering
印刷版ISSN：1687-8140
电子版ISSN：1687-8140
出版年度：2010
卷号：2010
DOI：10.1155/2010/901376
出版社：Sage Publications Ltd.
摘要：A model to predict the effective thermal conductivity of heterogeneous materials is proposed based on unit cell approach. The model is combined with four fundamental effective thermal conductivity models (Parallel, Series, Maxwell-Eucken-I, and Maxwell-Eucken-II) to evolve a unifying equation for the estimation of effective thermal conductivity of porous and nonporous food materials. The effect of volume fraction (𝜐) on the structure composition factor (𝜓) of the food materials is studied. The models are compared with the experimental data of various foods at the initial freezing temperature. The effective thermal conductivity estimated by the Maxwell-Eucken-I