Conjugate Heat Transfer Associated With a Turbulent Hot Air Jet Impinging on a Cylindrical Object

Nitin, Nitin; Gadiraju, R.P.; Karwe, Mukund V.

doi:10.1111/j.1745-4530.2006.00072.x

Cited by 20 publications

(5 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The data provided by Nitin et al (2006) were not useful as the proposed Nusselt number correlation is relative to the surface heat transfer only, and averaged along it; to this extent, it would be therefore necessary to extend the calculations to various food materials incorporating the dependence on conduction, e.g. including the dependence on the thermal Biot number.…”

Section: Configurations and Benchmarksmentioning

confidence: 98%

“…However, a basic limitation is found in that no influence of inherent conduction is taken into account. Turbulent steady-state JI on the surface of a cylindrical object has been also reported recently by Nitin, Gadiraju, and Karwe (2006), employing numerical simulations and associated measurements to yield for an empirical Nusselt number correlation, but no inference is made to the real effect of conduction.…”

Section: Introductionmentioning

confidence: 94%

See 1 more Smart Citation

Analysis of food cooling by jet impingement, including inherent conduction

Dirita

Bonis

Ruocco

2007

Journal of Food Engineering

View full text Add to dashboard Cite

Section: Configurations and Benchmarksmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 94%

Analysis of food cooling by jet impingement, including inherent conduction

Dirita

Bonis

Ruocco

2007

Journal of Food Engineering

View full text Add to dashboard Cite

“…Other combination heating systems, like jet impingement with microwave, have also been considered by researchers (Smith 1986;Ovadia and Walker 1998). Others have also looked at jet impingement systems in detail (Sarkar and Singh 2003;Nitin et al 2006) but have not considered the combination of jet impingement and microwave heating. Baking has been studied experimentally for microwave-jet impingement (Li and Walker 1996) and microwave-infrared ovens (Sumnu et al 2005) in relation to final product quality (such as specific volume, crust color, texture, etc.)…”

Section: Past Work On Combination Heatingmentioning

confidence: 99%

Section: Introduction and Objectivesmentioning

confidence: 99%

Heating Uniformity and Rates in a Domestic Microwave Combination Oven

Rakesh

Datta

Amin

et al. 2009

J Food Process Engineering

View full text Add to dashboard Cite

Physics‐based modeling complemented with magnetic resonance imaging (MRI) for validation can provide a novel means to understand and thereby optimize combination heating processes. The objectives of this study were to compare heating patterns in a combination of radiant, forced air and microwave oven measured by MRI with those predicted by coupled electromagnetics‐heat transfer model; quantify speed and uniformity of heating for the different combination modes; determine the effect of food dielectric properties on heating patterns; and delineate the nature of individual heating modes and their combinations. The modes of radiant heating through heating elements and forced convection by fan led to a more uniform heating compared with the faster (but less uniform) heating method provided by the microwaves. Combination methods were faster than radiant, forced‐air and microwave‐only heating. Although the speed of heating increased appreciably for combination modes, the nonuniformity of heating did not increase as much. PRACTICAL APPLICATIONS The results from the study can be used to develop design recommendations/guidelines for combination heating for different thermal processes such as baking, broiling, roasting and reheating of different materials, grouping them based on their properties. The research can benefit the consumers, food services and equipment manufacturers to understand the combination heating process in a better way and to, thereby, use it efficiently. Without a fundamental understanding of the effect of various combinations, optimization of heating can be intractable. The fundamental approach used in this study would, therefore, help consumers and food services in preparation of safe and high‐quality foods through combination heating. The work would also help equipment manufacturers in optimizing the designs of combination‐heating ovens.

show abstract

“…the heat transfer rate is altered by the conduction in the food. Numerical simulation of flow field and thermal transport processes for a turbulent jet impinging on the surface of a cylindrical object, were carried out by Nitin et al [12] at different jet velocities. Further experiments were carried out with real beef hotdogs to obtain center point temperature-time history during hot air impingement baking process.…”

Section: Introductionmentioning

confidence: 99%

Mixed Convection Jet Impingement Cooling of a Rectangular Solid Heat Source Immersed in a Porous Layer

Saeid

2015

J Por Media

View full text Add to dashboard Cite

In the present article the jet impingement cooling of a heated solid rectangular block immersed in a fluid saturated porous media is considered for numerical investigation. The jet direction is considered to be perpendicular from the top to the solid rectangular block which is heated from below. Therefore, the jet flow and the buoyancy driven flow are in opposite directions. For a fixed jet width, the governing parameters in the present Darcy flow problem are: Rayleigh number (Ra), Péclet number (Pe), solid to porous thermal conductivity ratio (K r) and the dimensionless thickness (or height) of the solid wall (H). The results are presented in the mixed convection regime with wide ranges of the governing parameters with fixed jet width of 20% of the solid wall length. At low values of Pe (natural convection cases), it is found that the effect of Pe is negligible and the average Nusselt number (Nu) is increasing with the increase of either Rayleigh number or the thermal conductivity ratio or decreasing the thickness of the solid wall. At high values of Pe (forced convection cases), it is found that the effect of Ra is negligible and the Nu is increasing with increasing either Pe or the thermal conductivity ratio or decreasing the thickness of the solid wall. At moderated values of Pe (opposing mixed convection cases), it is observed that the values of average Nusselt number show minimum values for some values of Pe. The value of Pe at which minimum Nu occurs depends on Ra, thermal conductivity ratio and the thickness of the solid wall. At low values of either Ra or thermal conductivity ratio this case where Nu shows minimum value is not obvious. It is found that the thinner solid walls have higher values of the average Nusselt number with fixed other parameters. This due to the fact that thicker walls have higher thermal resistances to the heat dissipation from the isothermal surface with fixed other parameters.

show abstract

Conjugate Heat Transfer Associated With a Turbulent Hot Air Jet Impinging on a Cylindrical Object

Cited by 20 publications

References 11 publications

Analysis of food cooling by jet impingement, including inherent conduction

Analysis of food cooling by jet impingement, including inherent conduction

Heating Uniformity and Rates in a Domestic Microwave Combination Oven

Mixed Convection Jet Impingement Cooling of a Rectangular Solid Heat Source Immersed in a Porous Layer

Contact Info

Product

Resources

About