Heat removal from heat-sensitive foods: an economic approach to the transient behaviour of finned surfaces
نویسندگان
چکیده
منابع مشابه
Heat Transfer from Finned Surfaces
conv hAs (Ts T ) where As is the heat transfer surface area and h is the convection heat transfer coefficient. When the temperatures Ts and T are fixed by design considerations, as is often the case, there are two ways to increase the rate of heat transfer: to increase the convection heat transfer coefficient h or to increase the surface area As. Increasing h may require the installation of a p...
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15 صفحه اولOptimal Finned Heat Sinks
In a multi-board computer system, the volume allocated for heat removal is often a significant fraction of the total system volume. Cooling requirements can thus impact performance, reliability, cost, acoustic noise, and floorspace. This work addresses the volume costs or space requirements for removing heat with optimally designed finned heat sinks. Simple formulas applicable to both gas and l...
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When two rough bodies slide against each other, asperities on the opposing surfaces interact with each other, defining a transient contact and heat conduction problem. We represent each body by a Greenwood and Williamson asperity model with a Gaussian height distribution of identical spherical asperities. The heat transfer during a typical asperity interaction is analyzed, and the results are c...
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ژورنال
عنوان ژورنال: Journal of Food Engineering
سال: 1987
ISSN: 0260-8774
DOI: 10.1016/0260-8774(87)90005-7