Finite element modeling was used in combination with 2D MRI temperature mapping to calculate fluid to particle convective heat transfer coefficients (hfp) across the surfaces of a carrot particle being heated with 80°C water with an average velocity of 4·4 cm/s. Heat transfer in the region of interest (image acquired from center of sample) was essentially two-dimensional because of the length of the carrot sliver. The hfp at each surface was determined by trial and error matching of temperature contours in the model to those in the MRI image. Calculated values of hfp (117-389 W/m2 K) were within the range of those reported in the literature. The major advantages of this method are that the actual shape of the food particle is used in the model, and it can be utilized in applications where the particle does not heat uniformly from all directions.
ASJC Scopus subject areas
- Food Science