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FOOD1360/1577 Principles of Food Engineering Robert Driscoll

Topic 8 Heat Exchangers. FOOD1360/1577 Principles of Food Engineering Robert Driscoll. Introduction. Ref: S&H 4.4 Workhorses of the food industry. Main job: heating and cooling products. Ideal: continuous steady state. out. in. Heat. Hot fluid. Cold product. in. out. Concept.

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1.02k views • 80 slides

CONVECTION

CONVECTION . Convection Heat Transfer . Why is it windy at the seaside?. Cold air sinks. Where is the freezer compartment put in a fridge?. Freezer compartment. It is warmer at the bottom, so this warmer air rises and a convection current is set up.

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1.75k views • 44 slides

Chapter 7 External Convection

Chapter 7 External Convection. Introduction. In Chapter 6 we obtained a non-dimensional form for the heat transfer coefficient, applicable for problems involving the formation of a boundary layer:.

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Condensation and Boiling

MODULE 8. Condensation and Boiling. Condensation and Boiling. Until now, we have been considering convection heat transfer in homogeneous single-phase ( HSP ) systems Boiling and condensation , however, provide much higher heat transfer rates than those possible with the HSP systems.

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Average heat transfer - PowerPoint PPT Presentation

FOOD1360/1577 Principles of Food Engineering Robert Driscoll

CONVECTION

Chapter 7 External Convection

Condensation and Boiling