Abstract
Numerical simulation of the flow field and conjugate heat transfer for a turbulent jet impinging on the surface of a model cookie were carried out at different nozzle-to-plate spacings. Numerical predictions were compared with the experimental results on average and the local heat-transfer coefficient. Results indicated good agreement between the numerical and experimental results over the range of jet velocities, that is, 10 to 40 m/s, which corresponds to Reynold's number range of 7500 to 32000 based on the jet orifice diameter. Numerical simulation also confirmed that the surface heat-transfer coefficient was independent of the thermo-physical properties of the cookie. The local heat-transfer coefficient on the top surface of the cookie was highest at the center of the impinging jet.
Original language | English (US) |
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Pages (from-to) | fep59-fep65 |
Journal | Journal of Food Science |
Volume | 69 |
Issue number | 2 |
State | Published - Mar 2004 |
All Science Journal Classification (ASJC) codes
- Food Science
Keywords
- Conjugate heat transfer
- Experimental
- Hot air jet impingement
- Numerical