Heat Transfer Convection in The Cooking of Apple Using a Solar Cooker Box-Type

7th International Congress of Engineering Physics

物理学;工业技术

Terres, H.^1 ; Chávez, S.^1 ; Lizardi, A.^1 ; López, R.^1 ; Vaca, M.^1 ; Flores, J.^1 ; Salazar, A.^1

Universidad Autónoma Metropolitana, Unidad Azcapotzalco, Departamento de Energía, Area de Termofluidos, Col. Reynosa Tamaulipas, Azcapotzalco, Mexico, D.F.

180, 02200, Mexico^1

关键词: Biot number;    Central point;    Convection coefficients;    Cooking process;    Solar cookers;   

Others  :  https://iopscience.iop.org/article/10.1088/1742-6596/582/1/012023/pdf
DOI  :  10.1088/1742-6596/582/1/012023

学科分类：工业工程学

来源: IOP

【 摘 要 】

In this work, experimental results to determine the convection heat transfer coefficient in the cooking process of apple using a solar cooker box-type are presented. Experimental data of temperatures for water, surface and central point of the apple were used. To determine the convection coefficient, the apple was modelled as a sphere. The temperatures evolution was defined using thermocouples located at water, surface and central point in the vegetables. Using heat transfer convection equations in transitory state and the temperatures measured, the Biot number and the convection coefficient were determined.