AN EXACT HEAT-TRANSFER ANALYSIS OF SPHERICAL PRODUCTS SUBJECTED TO FORCED-AIR COOLING

The thermal analysis of forced-air cooling processes being of primary concern, an experimental and analytical study program was undertaken to investigate the heat transfer during the cooling of figs as spherical food products. The process conditions were analysed according to a mathematical model to gain a better understanding of the product's behaviour. The heat transfer between the product and air was influenced by conduction inside the product, convection outside the product, radiation, respiratory heat rate (internal heat generation), and moisture evaporation at the surface of the product. These situations were considered as three cases, such as h = h(c), h = h(c) + h(r), and h = h(c) + h(r) + h(e). The four various air velocities of 1.1, 1.5, 1.75, and 2.5 m/s were applied in the experimental study. The results obtained by the mathematical model in the estimation of the heat transfer rates from the products were compared with the experimental data, and the best agreement was found for the third case (h = h(c) + h(r) + h(e)). The fastest cooling was accomplished with the highest airflow velocity.