Scribd
Upload
2 views

Notes in Heat Transfer

The document discusses heat transfer in food engineering, detailing the three methods: conduction, convection, and radiation. It explains the principles of steady and unsteady state heat transfer, as well as key equations such as the Stefan-Boltzmann Law and dimensionless numbers like Nusselt, Prandtl, and Grashof numbers that describe convection heat transfer. Additionally, it outlines factors affecting heat transfer rates and provides examples of natural convection scenarios.

Uploaded by

valenzuelatrizha27
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
2 views

Notes in Heat Transfer

The document discusses heat transfer in food engineering, detailing the three methods: conduction, convection, and radiation. It explains the principles of steady and unsteady state heat transfer, as well as key equations such as the Stefan-Boltzmann Law and dimensionless numbers like Nusselt, Prandtl, and Grashof numbers that describe convection heat transfer. Additionally, it outlines factors affecting heat transfer rates and provides examples of natural convection scenarios.

Uploaded by

valenzuelatrizha27
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 2

FOOD ENGINEERING Radiation between Two Bodies

Topic: Heat Transfer - radiant energy transferred between two


surfaces depends upon their temperatures,
Heat Transfer the geometric arrangement, and their
- is an operation that occurs repeatedly in emissivities
the food industry
- is a dynamic process in which heat is Radiation to a Small Body from its
transferred spontaneously from one body to Surroundings
another cooler body. - In the case of a relatively small body in
surroundings that are at a uniform
Unsteady State Heat Transfer temperature, the net heat exchange is given
- temperatures may change and the rate of by the equation q = Aεσ (T14- T24 )
heat transfer will change.
Convection Heat Transfer
Steady State Heat Transfer - it involves the transfer of heat between a
- the temperatures do not change. solid surface and a fluid
- categorized as natural (or free) and forced
Heat can be transferred in three ways: convection based on how the fluid motion is
- conduction, radiation and convection started
- heat transfer by natural convection
Conduction - transfer of heat or electric occurs when fluid is in contact with surface
current from one substance to another by hotter or colder than itself
direct contact
Convection - transfer of heat through a Forced Convection
fluid (liquid or gas) caused by molecular - when fluid is forced past a solid body and
motion heat is transferred between fluid and the
Radiation - Energy radiated or transmitted body
in the form of rays or waves of particles
Natural Convection
Heat Conductances - rates depend upon the physical constants
- are sometimes used instead of thermal of the fluid, density ρ, viscosity μ, thermal
conductivities conductivity k, specific heat at constant
- is the quantity of heat that will pass in unit pressure cp and coefficient of thermal
time expansion β (beta) which for gases = l/T by
- C = k/x Charles' Law.

Radiation Heat Transfer Other factors that also affect


- transfer of heat energy by electromagnetic convection-heat transfer are:
radiation - some linear dimension of the system,
- basic formula is Stefan-Boltzmann Law diameter D or length L, a temperature
(q = AσT^4) difference term, ΔT, and the gravitational
acceleration g
Stefan-Boltzmann Law
- gives the radiation emitted by a perfect Convection heat transfer can be described
radiator (a black body as this is called by dimensionless numbers derived by
though it could be a red hot wire in actuality) eminent workers:
- A black body gives the maximum amount Nusselt number (Nu) = (hcD/k)
of emitted radiation possible at its particular Prandtl number (Pr) = (cpμ/k)
temperature. Grashof number (Gr) = (D3 ρ2g β ΔT/ μ 2)
Nusselt Number (Nu)
- is the ratio of convective to conductive
heat transfer across a boundary
- the convection and conduction heat flows
are parallel to each other and to the surface
normal of the boundary surface and all
perpendicular to the mean fluid flow in the
simple case

𝐶𝑜𝑛𝑣𝑒𝑐𝑡𝑖𝑣𝑒 ℎ𝑒𝑎𝑡 𝑡𝑟𝑎𝑛𝑠𝑓𝑒𝑟 ℎ ℎ𝐿


𝑁𝑢𝐿 = 𝐶𝑜𝑛𝑑𝑢𝑐𝑡𝑖𝑣𝑒 ℎ𝑒𝑎𝑡 𝑡𝑟𝑎𝑛𝑠𝑓𝑒𝑟
= 𝑘/𝐿
= 𝑘

Prandtl Number (Pr)


- is a dimensionless number, named after
the German physicist Ludwig Prandtl
- defined as the ratio of momentum
diffusivity ( kinematic viscosity) to thermal
diffusivity

Grashof number (Gr, after Franz Grashof)


- is a dimensionless number which
approximates the ratio of the buoyancy to
viscous forces acting on a fluid

Natural Convection Equations


1.​ Natural convection about vertical
cylinders and planes, such as
vertical retorts and oven walls
2.​ Natural convection about horizontal
cylinders such as a steam pipe or
sausages lying on a rack
3.​ Natural convection from horizontal
planes, such as slabs of cake
cooling

You might also like