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Heat & Mass Transfer
Final Project
Emma Coleman and Benjamin Rawls
Introduction
Sous Vide
● Modernist cooking technique
● Uses water bath at exact temperatures
● Usually done with immersion circulator
and vacuum sealer
● Precise repeatable results
● Can create formerly impossible flavors
and textures
Objective
To determine the effect
of object geometry on
convection coefficients
in a hydroheater.
Materials ● 1 beet
● 1 zuchinni
● 2 hot plates
● 1 stir bar
● 1 HOBO
● 3 TMC6-HC
temp sensor
● 1 tank
● 1 temp
controller
Methods
Energy Balance Procedure
1. System/Control Volume Boundary: Beet
or Zucchini
2. Direction of Heat Transfer: Radial
3. Approximate Geometry: Sphere or Cylinder
4. Energy Flows & Modes of Heat Transfer:
a. no mass flow
b. convection at surface
c. Conduction
5. Boundary Conditions:
a. Convection at surface
b. Symmetrical temp profile
6. Reactions Occurring: none
T∞
T∞
T∞
Beet
Zucchini
Energy Balance Procedure
7. Constant k?: Yes
8. Steady State?: No, transient
9. Heat Diffusion Equation:
a) Cylinder:
b) Sphere:
10. Solving Approach: Heisler
T∞
T∞
T∞
Beet
Zucchini
Results & Discussion
HOBO Data
Data Analysis
Analytical Solution- Heisler
● Fo = αt/r2
○ α=thermal diffusivity
○ t=time
○ r=radius
● θ=(T0
-T∞
)/(Ti
-T∞
)
○ T0
=final temperature at center of object
○ T∞
=temperature of fluid
○ Ti
= initial temperature of object
● Bi=(hr/k)
○ h= convection coefficient
○ r=radius
○ k=thermal conductivity
Knowns- Fo, θ:
● T∞
, Ti
, T0
, α, t, r, k
Unknowns- Bi, h
Results:
● Zucchini: h=24.71 W/mK
● Beet: h=59.41 W/mK
Numerical Solution- COMSOL
Zucchini:
Experimental T0
: 42.94 °C
Theoretical T0
: 42.79 °C
Experimental T0
: 42.94 °C
Theoretical T0
: 38.74 °C
Beet:
Conclusion
-Factors affecting convection coefficient (h):
● Surface geometry
● Fluid properties (conductivity, viscosity, density)
● Fluid velocity
-Only surface geometry varied in this experiment
● Convection coefficient for beet, 59.41 W/mK, (sphere)
was greater than that of the zucchini, 24.71 W/mK,
(cylinder)
● Beet heated at faster rate initially than the zucchini
Appendix
References
1. Ramaswamy, H. S., G. B. Awuah, and S. D. Ali. "Thermophysical Properties of Selected Vegetables as Influenced by
Temperature and Moisture Content." Journal of Food Process Engıneerıng 25.5 (2007): 417-33. Web. 17 Apr. 2016.
2. Tabil, Lope G., Marshall V. Eliason, and Hong Qi. "Thermal Properties of Sugar Beet Roots." Journal of Sugar Beet Research
40.4 (2003): 221-25. Web. 17 Apr. 2016.
3. "What Is Sous Vide." ChefSteps. N.p., n.d. Web. 17 Apr. 2016.<https://www.chefsteps.com/activities/what-is-sous-vide>.

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Be 4120 final project

  • 1. Heat & Mass Transfer Final Project Emma Coleman and Benjamin Rawls
  • 3. Sous Vide ● Modernist cooking technique ● Uses water bath at exact temperatures ● Usually done with immersion circulator and vacuum sealer ● Precise repeatable results ● Can create formerly impossible flavors and textures
  • 4.
  • 6. To determine the effect of object geometry on convection coefficients in a hydroheater.
  • 7. Materials ● 1 beet ● 1 zuchinni ● 2 hot plates ● 1 stir bar ● 1 HOBO ● 3 TMC6-HC temp sensor ● 1 tank ● 1 temp controller
  • 9. Energy Balance Procedure 1. System/Control Volume Boundary: Beet or Zucchini 2. Direction of Heat Transfer: Radial 3. Approximate Geometry: Sphere or Cylinder 4. Energy Flows & Modes of Heat Transfer: a. no mass flow b. convection at surface c. Conduction 5. Boundary Conditions: a. Convection at surface b. Symmetrical temp profile 6. Reactions Occurring: none T∞ T∞ T∞ Beet Zucchini
  • 10. Energy Balance Procedure 7. Constant k?: Yes 8. Steady State?: No, transient 9. Heat Diffusion Equation: a) Cylinder: b) Sphere: 10. Solving Approach: Heisler T∞ T∞ T∞ Beet Zucchini
  • 14. Analytical Solution- Heisler ● Fo = αt/r2 ○ α=thermal diffusivity ○ t=time ○ r=radius ● θ=(T0 -T∞ )/(Ti -T∞ ) ○ T0 =final temperature at center of object ○ T∞ =temperature of fluid ○ Ti = initial temperature of object ● Bi=(hr/k) ○ h= convection coefficient ○ r=radius ○ k=thermal conductivity Knowns- Fo, θ: ● T∞ , Ti , T0 , α, t, r, k Unknowns- Bi, h Results: ● Zucchini: h=24.71 W/mK ● Beet: h=59.41 W/mK
  • 15. Numerical Solution- COMSOL Zucchini: Experimental T0 : 42.94 °C Theoretical T0 : 42.79 °C Experimental T0 : 42.94 °C Theoretical T0 : 38.74 °C Beet:
  • 17. -Factors affecting convection coefficient (h): ● Surface geometry ● Fluid properties (conductivity, viscosity, density) ● Fluid velocity -Only surface geometry varied in this experiment ● Convection coefficient for beet, 59.41 W/mK, (sphere) was greater than that of the zucchini, 24.71 W/mK, (cylinder) ● Beet heated at faster rate initially than the zucchini
  • 19.
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  • 21. References 1. Ramaswamy, H. S., G. B. Awuah, and S. D. Ali. "Thermophysical Properties of Selected Vegetables as Influenced by Temperature and Moisture Content." Journal of Food Process Engıneerıng 25.5 (2007): 417-33. Web. 17 Apr. 2016. 2. Tabil, Lope G., Marshall V. Eliason, and Hong Qi. "Thermal Properties of Sugar Beet Roots." Journal of Sugar Beet Research 40.4 (2003): 221-25. Web. 17 Apr. 2016. 3. "What Is Sous Vide." ChefSteps. N.p., n.d. Web. 17 Apr. 2016.<https://www.chefsteps.com/activities/what-is-sous-vide>.