UNIT OPERATIONS IN FOOD PROCESSING
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Introduction
Material and energy
balances

Fluid-flow theory
Fluid-flow applications
Heat-transfer theory
Heat-transfer
applications

Drying
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separation processes

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CHAPTER 5

HEAT TRANSFER THEORY

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Introduction
Heat Conductionthermal conductancethermal conductivity
Thermal Conductivity
Conduction through a SlabFourier equation
Heat Conductances
Heat Conductances in Series
Heat Conductances in Parallel
Surface Heat TransferNewton's Law of Cooling
Unsteady State Heat TransferBiot NumberFourier Number
       charts

Radiation Heat TransferStefan-Boltzmann Lawblack body
       emissivity grey bodyabsorptivityreflectivity

Radiation between Two Bodies
Radiation to a Small Body from its Surroundings

Convection Heat Transfer
Natural ConvectionNusselt NumberPrandtl Number
       Grashof Number

Natural Convection Equationsvertical cylinders and planes
       horizontal cylindershorizontal planes

Forced Convection
Forced convection Equationsinside tubesover plane surfaces
       outside tubes

Overall Heat Transfer Coefficientscontrolling terms
Heat Transfer from Condensing Vapours
      
vertical tubes or plane surfaceshorizontal tubes
Heat Transfer to Boiling Liquids
Summary
Problems


Examples in this Chapter:
5.1. Rate of heat transfer in cork
5.2. Heat transfer in cold store wall of brick, concrete and cork
5.3. Heat transfer in walls of a bakery oven
5.4. Heat transfer in jacketed pan
5.5. Heat transfer in cooking sausages
5.6. Radiation heat transfer to loaf of bread in an oven
5.7. Heat loss from a cooking vessel
5.8. Heat transfer in water flowing over a sausage
5.9. Surface heat transfer to vegetable puree
5.10. Heat loss from a cooking vessel
5.11. Effect of air movement on heat transfer in a cold store
5.12. Comparison of heat transfer in brick and aluminium walls
5.13. Condensing ammonia in a refrigeration plant

Figures in this Chapter:
5.1. Heat conduction through a slab
5.2. Heat conductances in series
5.3. Heat conductances in parallel
5.4. Transient heat conduction


Heat Transfer Theory > INTRODUCTION


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Unit Operations in Food Processing. Copyright © 1983, R. L. Earle. :: Published by NZIFST (Inc.)
NZIFST - The New Zealand Institute of Food Science & Technology