0

Full Content is available to subscribers

Subscribe/Learn More  >

Evaluation of Heating Process of Apple, Eggplant, Zucchini and Potato by Means of Their Thermal Properties

[+] Author Affiliations
Hilario Terres, Sandra Chavez, Raymundo Lopez, Arturo Lizardi, Araceli Lara

UAM-Azcapotzalco, Distrito Federal, México

Paper No. HT2016-7140, pp. V001T01A001; 8 pages
doi:10.1115/HT2016-7140
From:
  • ASME 2016 Heat Transfer Summer Conference collocated with the ASME 2016 Fluids Engineering Division Summer Meeting and the ASME 2016 14th International Conference on Nanochannels, Microchannels, and Minichannels
  • Volume 1: Heat Transfer in Energy Systems; Thermophysical Properties; Theory and Fundamentals in Heat Transfer; Nanoscale Thermal Transport; Heat Transfer in Equipment; Heat Transfer in Fire and Combustion; Transport Processes in Fuel Cells and Heat Pipes; Boiling and Condensation in Macro, Micro and Nanosystems
  • Washington, DC, USA, July 10–14, 2016
  • Conference Sponsors: Heat Transfer Division
  • ISBN: 978-0-7918-5032-9
  • Copyright © 2016 by ASME

abstract

In this work, the heating process for apple, eggplant, zucchini and potato by means of evaluation of their thermal properties and the Biot number determined in experimental form is presented. The heating process is carried out using a solar cooker box-type as heating device. The thermal experimental properties determined are conductivity (k), density (D), specific heat (C), diffusivity (Dif) and the Biot number (Bi) for each product evaluated. In the experimentation, temperatures for center and surface in each product and water were measured in controlled conditions. For those measures, a device Compact Fieldpoint and thermocouples placed in the points studied were used. By using correlations with temperature as function, k, D and C were calculated, while by using equations in transitory state for the products modeled as sphere and cylinder was possible to estimate the Biot number after calculation of the heat transfer coefficient for each case. Results indicate the higher value for k, C and Dif correspond to zucchini (0.65 W/m °C, 4084.5 J/kg °C, 1.5 × 10−7 m2), while higher value for D correspond to potato (1197.5 kg/m3). The lowest values for k and C were obtained for potato (0.59 W/m °C, 3658.3 J/kg °C) while lowest values for D and Dif, correspond to zucchini (998.2 kg/m3) and potato (1.45 × 10−7 m2/s) respectively. The maximum and minimum values for Bi corresponded to potato (21.4) and zucchini (0.41) in respective way. The results obtained are very useful in applications for solar energy devices, where estimates for properties are very important to generate new results, for example, numerical simulations. Also, results could be used to evaluate the cooking power in solar cookers when the study object is oriented in that direction.

Copyright © 2016 by ASME

Figures

Tables

Interactive Graphics

Video

Country-Specific Mortality and Growth Failure in Infancy and Yound Children and Association With Material Stature

Use interactive graphics and maps to view and sort country-specific infant and early dhildhood mortality and growth failure data and their association with maternal

NOTE:
Citing articles are presented as examples only. In non-demo SCM6 implementation, integration with CrossRef’s "Cited By" API will populate this tab (http://www.crossref.org/citedby.html).

Some tools below are only available to our subscribers or users with an online account.

Related Content

Customize your page view by dragging and repositioning the boxes below.

Related eBook Content
Topic Collections

Sorry! You do not have access to this content. For assistance or to subscribe, please contact us:

  • TELEPHONE: 1-800-843-2763 (Toll-free in the USA)
  • EMAIL: asmedigitalcollection@asme.org
Sign In