alexa Abstract | Modeling the Effect of Internal Convection Currents on Heat Transfer Coefficient of Liquid Foods
ISSN ONLINE(2319-8753)PRINT(2347-6710)

International Journal of Innovative Research in Science, Engineering and Technology
Open Access

Like us on:
OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Research Article Open Access


The internal convection currents generated during the cooling process affect convective heat transfer coefficient from the surface of the container, these convection currents may increase the effective value of the surface film conductance (h). Therefore, in such situation the Nu-Re correlations, which are generally used to predict h-values, may not yield realistic results. In the present work, this effect has been investigated by using the empirical correlation developed through Temperature-Time measurements at the centre of liquid food containers during cooling .The main concern of the present work is about considering the heat transfer behaviour for liquid foods for which a cylindrical shape container of brass metal have taken, in this work the transient Time-Temperature relation is utilized to calculate the value of convection heat transfer coefficient (h) for each measured temperature at the centre of the cylinder (ro=0). Then after plotting the graph between „h‟ and „T‟ an expression between h and T is obtained, which is fed back in the programme developed with the help of finite difference method by which Time-Temperature variation is obtained. Experimental procedure was used to determine surface film conductance of cylindrical Apple and Orange juice container, calculated temperatures have been compared with the experimental results when the measured surface film conductance were used to solve the transient heat conduction equation in cylindrical coordinates. A consistently excellent agreement was observed.

To read the full article Peer-reviewed Article PDF image | Peer-reviewed Full Article image

Author(s): Sajid Ali, Rashid Ali


Convection currents, Convective heat transfer coefficient, surface film conductance, liquid foods, Applied Electronics,Applied Sciences,Biochemistry,Biogenetic Engineering,Botany,Fluid Dynamics.

Share This Page

Additional Info

Loading Please wait..
Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version