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• W1989580856 abstract "Abstract This study was conducted to evaluate the convective heat transfer coefficient between Newtonian and non-Newtonian fluids and food particles inside of a glass vessel and to assess the effect of controlled variables: convection phenomena, heating temperature, immersion fluid, and different food particles. The coefficient was evaluated from the sample temperature as a function of the heating time by two approaches: a lumped parameter method and an analytical methodology. High values corresponded to heating in Newtonian fluids (70–181, 57–248 W/m 2  K), and lower corresponded in non Newtonian fluids (31–169, 28–167 W/m 2  K). Similarly, major heat transfer coefficient corresponded to the heating of mushrooms (32–110, 28–132 W/m 2  K), followed by tomatoes (30–181, 35–183 W/m 2  K) and potatoes (31–148, 34–248 W/m 2  K), respectively. Fluid properties were more important than the thermal properties of the particles. This coefficient was higher at 85 °C in both types of fluids. Both methods generated satisfactory values, but the analytical approach showed more accuracy." @default.
• W1989580856 created "2016-06-24" @default.
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• W1989580856 date "2013-03-01" @default.
• W1989580856 modified "2023-09-25" @default.
• W1989580856 title "Evaluation of convective heat transfer coefficient between fluids and particles in suspension as food model systems for natural convection using two methodologies" @default.
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• W1989580856 doi "https://doi.org/10.1016/j.jfoodeng.2012.10.010" @default.
• W1989580856 hasPublicationYear "2013" @default.
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