Experimental investigation of heat transfer in stagnant bed for processing of agriculture products

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68407700%3A21220%2F19%3A00341005" target="_blank" >RIV/68407700:21220/19:00341005 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.11159/htff19.188" target="_blank" >http://dx.doi.org/10.11159/htff19.188</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.11159/htff19.188" target="_blank" >10.11159/htff19.188</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Experimental investigation of heat transfer in stagnant bed for processing of agriculture products

Popis výsledku v původním jazyce

The paper deals with the heat transfer associated with processing of agriculture products. Granular materials such as legumes or cereals often require preheating to certain temperature for its processing. This can be secured by heat exchanger, where it is necessary to have a knowledge about heated material behaviour for technically and economically proper design. Commonly used construction type of heat exchangers for the food processing is a platen heat exchanger. Thus, the heat transfer coefficients between the planar heated surface and the stagnant bed are main subject of this paper. Heat transfer is theoretically described based on the penetration model that considers the bed of particles as one continuous phase. For experimental investigation of heat transfer, a stand for heating a packed bed of material was designed and manufactured. Selected materials were experimentally measured at different levels of heating temperature to gain the time dependence of the heat transfer coefficients and the temperature distribution in the bed of material. The temperature in the bed of material rapidly increases at area close to the heating surface, while at a greater distance a temperature increase is very small even after 30 min. The temperature increases faster in material with the lower specific heat capacity. The heat transfer coefficient is not affected by heating temperature but only by the change of material properties. In agreement with both experimental and theoretical results, the heat transfer coefficient decreases significantly at the time of heating. The most intense heat transfer occurs in the first heating phase (in the order of a few minutes), after which the heat transfer is stabilized and lowered. These results may be used for designing the mentioned application of heat exchangers.

Název v anglickém jazyce

Experimental investigation of heat transfer in stagnant bed for processing of agriculture products

Popis výsledku anglicky

The paper deals with the heat transfer associated with processing of agriculture products. Granular materials such as legumes or cereals often require preheating to certain temperature for its processing. This can be secured by heat exchanger, where it is necessary to have a knowledge about heated material behaviour for technically and economically proper design. Commonly used construction type of heat exchangers for the food processing is a platen heat exchanger. Thus, the heat transfer coefficients between the planar heated surface and the stagnant bed are main subject of this paper. Heat transfer is theoretically described based on the penetration model that considers the bed of particles as one continuous phase. For experimental investigation of heat transfer, a stand for heating a packed bed of material was designed and manufactured. Selected materials were experimentally measured at different levels of heating temperature to gain the time dependence of the heat transfer coefficients and the temperature distribution in the bed of material. The temperature in the bed of material rapidly increases at area close to the heating surface, while at a greater distance a temperature increase is very small even after 30 min. The temperature increases faster in material with the lower specific heat capacity. The heat transfer coefficient is not affected by heating temperature but only by the change of material properties. In agreement with both experimental and theoretical results, the heat transfer coefficient decreases significantly at the time of heating. The most intense heat transfer occurs in the first heating phase (in the order of a few minutes), after which the heat transfer is stabilized and lowered. These results may be used for designing the mentioned application of heat exchangers.

Druh

D - Stať ve sborníku

CEP obor

—

OECD FORD obor

20303 - Thermodynamics

Projekt

<a href="/cs/project/TJ01000192" target="_blank" >TJ01000192: Vývoj zařízení na rekuperaci odpadního tepla z extruze a lisování olejnin</a><br>

Návaznosti

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

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název statě ve sborníku

Proceedings of the World Congress on Mechanical, Chemical, and Material Engineering 2019

ISBN

978-1-927877-61-6

ISSN

—

e-ISSN

2369-8136

Počet stran výsledku

8

Strana od-do

—

Název nakladatele

Avestia Publishing, International ASET Inc.

Místo vydání

Ottawa

Místo konání akce

Lisabon

Datum konání akce

15. 8. 2019

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

—