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Combinatory Models for Predicting the Effective Thermal Conductivity of Frozen and Unfrozen Food Materials
Joint Authors
Karthikeyan P
Reddy, Kalvala Srinivas
Source
Advances in Mechanical Engineering
Issue
Vol. 2010, Issue 2010 (31 Dec. 2010), pp.1-14, 14 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2010-06-07
Country of Publication
Egypt
No. of Pages
14
Main Subjects
Abstract EN
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 + Present model shows good agreement with the experimental data with a minimum average deviation of ±8.66% and maximum deviation of ±42.76% of Series + Present Model.
The combined models have advantages over other empirical and semiempirical models.
American Psychological Association (APA)
Reddy, Kalvala Srinivas& Karthikeyan P. 2010. Combinatory Models for Predicting the Effective Thermal Conductivity of Frozen and Unfrozen Food Materials. Advances in Mechanical Engineering،Vol. 2010, no. 2010, pp.1-14.
https://search.emarefa.net/detail/BIM-506539
Modern Language Association (MLA)
Reddy, Kalvala Srinivas& Karthikeyan P. Combinatory Models for Predicting the Effective Thermal Conductivity of Frozen and Unfrozen Food Materials. Advances in Mechanical Engineering No. 2010 (2010), pp.1-14.
https://search.emarefa.net/detail/BIM-506539
American Medical Association (AMA)
Reddy, Kalvala Srinivas& Karthikeyan P. Combinatory Models for Predicting the Effective Thermal Conductivity of Frozen and Unfrozen Food Materials. Advances in Mechanical Engineering. 2010. Vol. 2010, no. 2010, pp.1-14.
https://search.emarefa.net/detail/BIM-506539
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-506539