Predikce střední hodnoty součinitele přenosu tepla modelových potravinářských látek ve vertikální chladicí vitrině

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68407700%3A21220%2F08%3A02147532" target="_blank" >RIV/68407700:21220/08:02147532 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Prediction of the average surface heat transfer coefficient for model foodstuffs in a vertical cooling cabinet

Popis výsledku v původním jazyce

Calculations of transient temperatures of food products after they are transferred from a warm environment into a display cabinet, require data on the surface heat transfer coefficient (SHTC). There is no forced air flow in an ordinary display cabinet, so the energy transfer is achieved mainly by free convection, conduction to a supporting plate, and radiation. Theoretical analysis of the heat transfer to a cylindrical sample demonstrates the relative influences of these mechanisms. This work investigates the apparent surface transfer coefficients with metal models. Heated models were placed individually (bare) in containers with and without lids. Each model was surrounded by identical containers filled with water. These were initially at the same temperature as the model or at the mean cabinet temperature. There were one, two, or three layers of these water containers. From the measured time-temperature histories of the model and

Název v anglickém jazyce

Prediction of the average surface heat transfer coefficient for model foodstuffs in a vertical cooling cabinet

Popis výsledku anglicky

Calculations of transient temperatures of food products after they are transferred from a warm environment into a display cabinet, require data on the surface heat transfer coefficient (SHTC). There is no forced air flow in an ordinary display cabinet, so the energy transfer is achieved mainly by free convection, conduction to a supporting plate, and radiation. Theoretical analysis of the heat transfer to a cylindrical sample demonstrates the relative influences of these mechanisms. This work investigates the apparent surface transfer coefficients with metal models. Heated models were placed individually (bare) in containers with and without lids. Each model was surrounded by identical containers filled with water. These were initially at the same temperature as the model or at the mean cabinet temperature. There were one, two, or three layers of these water containers. From the measured time-temperature histories of the model and

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

BJ - Termodynamika

OECD FORD obor

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Projekt

<a href="/cs/project/GA101%2F06%2F0535" target="_blank" >GA101/06/0535: Tepelné zpracování biodegradovatelných látek</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2008

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

International Journal of Food Engineering

ISSN

1556-3758

e-ISSN

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Svazek periodika

26

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

12

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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