UNIT OPERATIONS IN FOOD PROCESSING
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CHAPTER 5
HEAT TRANSFER THEORY
(cont'd)

SURFACE HEAT TRANSFER


Newton found, experimentally, that the rate of cooling of the surface of a solid, immersed in a colder fluid, was proportional to the difference between the temperature of the surface of the solid and the temperature of the cooling fluid. This is known as Newton's Law of Cooling, and it can be expressed by the equation, analogous to eqn. (5.2),

q = hsA(TaTs)                                                        (5.4)

where hs is called the surface heat transfer coefficient, Ta is the temperature of the cooling fluid and Ts is the temperature at the surface of the solid. The surface heat transfer coefficient can be regarded as the conductance of a hypothetical surface film of the cooling medium of thickness xf such that
      hs  = kf /xf  
where kf is the thermal conductivity of the cooling medium.


Following on this reasoning, it may be seen that hs can be considered as arising from the presence of another layer, this time at the surface, added to the case of the composite slab considered previously. The heat passes through the surface, then through the various elements of a composite slab and then it may pass through a further surface film. We can at once write the important equation:

q = ADT[(1/hs1) + x1/k1 + x2/k2 + .. + (1/hs2)]                                                           (5.5)

   = UADT

where 1/U = (1/hs1) + x1/k1 + x2/k2 +.. + (1/hs2)
and hs1, hs2 are the surface coefficients on either side of the composite slab, x1, x2 ...... are the thicknesses of the layers making up the slab, and k1, k2... are the conductivities of layers of thickness x1, ..... . The coefficient hs is also known as the convection heat transfer coefficient and values for it will be discussed in detail under the heading of convection. It is useful at this point, however, to appreciate the magnitude of hs under various common conditions and these are shown in Table 5.1.

TABLE 5.1
APPROXIMATE RANGE OF SURFACE HEAT TRANSFER COEFFICIENTS

 
h (J m-2 s-1°C-1)
Boiling liquids
2400-24,000
Condensing liquids
1800-18,000
Still air
               6
Moving air (3 m s-1)
             30
Liquids flowing through pipes
1200-6000

EXAMPLE 5.4. Heat transfer in jacketed pan
Sugar solution is being heated in a jacketed pan made from stainless steel, 1.6 mm thick. Heat is supplied by condensing steam at 200 kPa gauge in the jacket. The surface transfer coefficients are, for condensing steam and for the sugar solution, 12,000 and 3000 J m-2 s-1 °C-1 respectively, and the thermal conductivity of stainless steel is 21 J m-1 s-1 °C-1.
Calculate the quantity of steam being condensed per minute if the transfer surface is 1.4 m2 and the temperature of the sugar solution is 83°C.

From steam tables, Appendix 8, the saturation temperature of steam at 200 kPa gauge(300 kPa Absolute) = 134°C, and the latent heat = 2164 kJ kg-1.

For stainless steel x/k = 0.0016/21 = 7.6 x 10-5

DT = (condensing temperature of steam) - (temperature of sugar solution)
      = 134 - 83 = 51°C.
From eqn. (5.5)

1/U = 1/12,000 + 7.6 x 10-5 + 1/3000
   U = 2032 J m-2 s-1 °C-1

and since A = 1.4 m2

   q = UADT
      = 2032 x 1.4 x 51
      = 1.45 x 105 J s-1

Therefore steam required

      = 1.45 x 105 / (2.164 x 106) kg s-1
      = 0.067 kg s-1
      = 4 kg min-1

      


Heat-Transfer Theory > UNSTEADY STATE HEAT TRANSFER


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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