Analysis of ultrasound-assisted convective heating/cooling process: Development and application of a Nusselt equation

Abstract

Highlights A Nusselt ( Nu ) correlation was developed for US-assisted heating/cooling processes. The performance of Nu equation was tested with different immersion media. Heat transfer enhancement by US is limited at high duty cycles and fluid velocities. The Nu equation was applied to analyze the US-accelerated heating of dry-cured ham. Heating of ham is improved by increased h values and direct absorption of US power.

Trends in sonochemistry and sonoprocessing in North America – Preface

“…Here, Martínez-Ramos et al developed a new expression for the Nusselt number to account for the contribution of ultrasound. They demonstrate with experimental evidence and various geometries that the apparent Nusselt number may be expressed as the sum of two contributions, one of which is attributed to cavitation-acoustic streaming effects ( R 2 > 0.8) [6] . Laajimi et al measured, by electron paramagnetic resonance, the radical generation in organic solvents in the presence of silica particles – 10 nm, 0.25 µm, and 19 µm – and concentrations – 0.5 % and 3 % by mass.…”

Modelling post-frying oil absorption, water loss, and cooling of potato cylinders

“…On the other hand, the OL was a thin slab, where Δ 𝐿 = 𝑧. The geometrical factors 𝜙 𝐹,𝛼 , 𝜙 𝐿,𝛼 , and 𝜙 𝐿,𝛼 can be evaluated as described by Martínez-Ramos et al (2021) where, 𝜉 = length (𝑙)-to-diameter (2𝑅) ratio of the potato cylinders (Figure 1a). The effect of temperature on mass transfer coefficient in food was considered to follow an Arrhenius model as commonly seen in other transport properties (Marinos-Kouris and Maroulis, 2015), as shown in Eq.…”