Numerical simulation of flow field and thermal transport processes for a turbulent jet impinging on the surface of a cylindrical object, e.g., hot dog, were carried out at different jet velocities. Numerical predictions for average surface heat transfer coefficient were compared with the experimental results obtained using a lumped mass approach for model aluminum cylinders. Results indicated good agreement between the numerical and experimental results over the range of jet velocities, i.e., 10-40 m/s. Further experiments were carried out with real beef hotdogs to obtain center point temperature-time history during hot air impingement baking process. The experimental data agreed well with the numerical predictions when the impinging jet temperature was below 100C.
All Science Journal Classification (ASJC) codes
- Food Science
- Chemical Engineering(all)