TY - JOUR

T1 - Heat transfer from a slot air jet impinging on a circular cylinder

AU - Olsson, E. E.M.

AU - Ahrné, L. M.

AU - Trägårdh, A. C.

PY - 2004

Y1 - 2004

N2 - Heat transfer from a slot air jet impinging on a cylinder shaped food product placed on a solid surface in a semi-confined area was investigated using computational fluid dynamics (CFD). Simulations of a cylinder in cross flow with the k-ε, k-ω and SST models in CFX 5.5 were compared with measurements in the literature. The SST model predicts the heat transfer better than the other models and is therefore used in this study. The distribution of the local Nusselt numbers around the cylinder for various Reynolds numbers (23,000-100,000), jet-to-cylinder distances, H/d (2-8), and cylinder curvature, d/D (0.29-1.14) was determined. The results show that the local Nusselt numbers varies around the surface of the cylinder and that the average Nusselt number and the stagnation point Nusselt number increases with increasing Reynolds numbers and surface curvature but has little dependency on the jet-to-cylinder distance. The result is Num=0.14Re0.65(H/d) -0.077(d/D)0.32 and Nus=0.46Re 0.59(H/d)-0.026(d/D)0.32.

AB - Heat transfer from a slot air jet impinging on a cylinder shaped food product placed on a solid surface in a semi-confined area was investigated using computational fluid dynamics (CFD). Simulations of a cylinder in cross flow with the k-ε, k-ω and SST models in CFX 5.5 were compared with measurements in the literature. The SST model predicts the heat transfer better than the other models and is therefore used in this study. The distribution of the local Nusselt numbers around the cylinder for various Reynolds numbers (23,000-100,000), jet-to-cylinder distances, H/d (2-8), and cylinder curvature, d/D (0.29-1.14) was determined. The results show that the local Nusselt numbers varies around the surface of the cylinder and that the average Nusselt number and the stagnation point Nusselt number increases with increasing Reynolds numbers and surface curvature but has little dependency on the jet-to-cylinder distance. The result is Num=0.14Re0.65(H/d) -0.077(d/D)0.32 and Nus=0.46Re 0.59(H/d)-0.026(d/D)0.32.

KW - CFD

KW - Cooling

KW - Cylinder

KW - Food

KW - Jet impingement heat transfer

KW - Nusselt number

KW - SST

U2 - 10.1016/j.jfoodeng.2003.08.009

DO - 10.1016/j.jfoodeng.2003.08.009

M3 - Journal article

AN - SCOPUS:1242331414

VL - 63

SP - 393

EP - 401

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

IS - 4

ER -