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Heat transfer coefficients of citrus fruits [PDF]

Journal of Engineering Physics, 1972
The relationships between the mass-transfer coefficients and moisture contents of citrus fruits calculated from the desorption isotherms and characteristic curves are presented.
A. Ya. Listopad, M. A. Grishin
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Generalization of the heat transfer coefficient concept

2008 Second International Conference on Thermal Issues in Emerging Technologies, 2008
The convection heat transfer coefficient h is a concept that is heavily used by all thermal engineers to solve practical problems. It allows them to approximately analyze complicated systems, without having to systematically perform detailed 3D simulations of all parts of any real system, which is always highly complicated. At least in the first design
Sabry Mohamed-Nabil, Shawky Ossama
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Heat Conduction at a Variable Heat-Transfer Coefficient

High Temperature, 2019
Some practically important problems of unsteady heat conduction with a time-variable relative heat-transfer coefficient are considered. Various approaches to finding a solution to the analytical problem are systematized: decomposition of the generalized integral Fourier transform, the serial expansion of a sought temperature function, and the reduction
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Heat Transfer Coefficients for Finned Exchangers

Industrial & Engineering Chemistry, 1959
The effect of the number of staggered rows on the mean outside heat transfer coefficient for air flowing across extended surface tubes (finned tubes) has been determined experimentally. When the heat transfer coefficient is reported as a function of the Reynolds number, both the power to which the Reynolds number is raised and the constant of ...
Abraham Lapin, W. F. Schurig
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Correlations and Data for Heat Transfer Coefficients

2016
The problems of heat flow with convection, discussed in the preceding chapter, pertain to simple systems with laminar flow. Despite the simplicity of laminar flow problems, they should not be underestimated. Many simple solutions have been applied to real systems with approximating assumptions and, besides, the simpler systems provide models for ...
David R. Poirier, E. J. Poirier
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Heat‐transfer coefficients for industrial gases

Journal of Applied Chemistry, 1952
AbstractIn order to find out the correct size required for heat exchangers, waste‐heat boilers, gas coolers, etc., heat‐transfer coefficients are needed. Although the available literature provides us with the most recent formulae for these coefficients it is nevertheless difficult to assemble all the technical data of the required dimensions.
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Heat‐transfer coefficient of condensing vapours

Journal of Applied Chemistry, 1951
AbstractThe original method employed by Wilson to eliminate the use of thermocouples embedded in the tube wall in evaluating the heat‐transfer coefficient of the condensing vapours is not fundamentally sound. A modified method on a more rigorous basis is presented.It has been demonstrated theoretically that the heat‐transfer coefficient of a condensing
Ju Chin Chu, M. Dmytryszyn, O. L. Smith, W. Tichy, K. C. Kubik   +4 more
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The heat transfer coefficient for flow in a pipe

International Journal of Heat and Mass Transfer, 1961
Abstract The paper records new data on the local heat transfer coefficient in a straight pipe remote from the entrance. Water and air were used, at Reynolds numbers from 300–100,000; the pipes were horizontal, of seven different diameters from 1.27 to 5.08 cm. Temperature differences were small.
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Measurement of the heat transfer coefficient for walls

Building and Environment, 1996
Abstract A test set-up was developed for the determination of the external heat transfer coefficient of walls under actual outdoor conditions. The set-up was used to measure the convective heat transfer coefficient for the central region of a vertical wall.
Jayamaha, S.E.G., Wijeysundera, N.E., Chou, S.K.   +2 more
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Heat Transfer Coefficient and Physical Properties

2014
No matter how sophisticated the calculation method, the results can be reliable only if accurate information is supplied. The main inputs for a freezing problem, apart from the product geometry, are the heat transfer coefficient and the food’s thermal properties: freezing point, calorimetric properties, thermal conductivity and density.
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