NDLI: Influence of Thermal Properties Accuracy on Transient Conduction Models

Content Provider	The American Society of Mechanical Engineers (ASME) Digital Collection
Author	Vargas, Pedro Ramos, Aura L. Lo´pez De
Copyright Year	2010
Abstract	The influence of thermal properties accuracy on the heat transfer mathematical models in transient state for food was studied in this work. To pursue this objective, a model in transient state with temperature variable thermal properties was solved using the method of finite differences and the alternate implicit direction scheme to a food inside a cylindrical container under a sudden heating and cooling process, similar to a method of sterilization and/or pasteurization. The model takes into account a linear dependence of the properties with the temperature. An analysis of the behavior of the main thermal properties of the food based on temperature is presented in this article. The results showed that the prediction of the transient state model is more sensitive to perturbations in the values of volumetric heat capacity than thermal conductivity and diffusivity; however, the volumetric heat capacity varies considerably less with temperature. Models with constant properties yield minor deviations when they are evaluated at typical temperature of the cooling or heating processes. The use of the constant thermal diffusivity model with diffusivity is suggested to be evaluated at temperatures between the average and the final heating or cooling process to ensure deviations less than 5%, between the exact model and the simplified one. This solution is considerably simpler than the one obtained with the variable properties model.
Sponsorship	Heat Transfer Division
Starting Page	105
Ending Page	113
Page Count	9
File Format	PDF
ISBN	9780791849392
DOI	10.1115/IHTC14-23129
e-ISBN	9780791838792
Volume Number	2010 14th International Heat Transfer Conference, Volume 4
Conference Proceedings	2010 14th International Heat Transfer Conference
Language	English
Publisher Date	2010-08-08
Publisher Place	Washington, DC, USA
Access Restriction	Subscribed
Subject Keyword	Alternate implicit direction Thermophysical property Variation of properties Mathematical model Temperature Cooling Heat capacity Containers Thermal diffusivity Transient heat transfer Food products Transients (dynamics) Thermal properties Heating Sterilization Thermal conductivity Heating and cooling Heat transfer
Content Type	Text
Resource Type	Article

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