HEAT-TRANSFER RATES DURING IMMERSION COOLING OF SPHERICAL AND CYLINDRICAL PRODUCTS

This paper deals with the heat transfer analysis of both spherical and cylindrical products. An experimental and analytical study was conducted to determine the heat transfer rates from the products to cooling medium. Pears and squashes were selected as spherical and cylindrical products, and precooled in the cooling medium at the water temperature of 1-degrees-C and water flow velocity of 0.05 m/s. The experimental heat transfer rates were determined by means of the temperature measurements. The theoretical predictions were obtained according to convection boundary condition (boundary condition of the third kind) in time-dependent heat transfer. The experimental heat transfer rate values were found in very good agreement with the theoretical results predicted.