Evaporative Heat Transfer Coefficients During Sensible Heating of Milk

Kumar, Mahesh; Kumar, S. T. A.; Prakash, Om; Kasana, K. S.

doi:10.18090/samriddhi.v3i1.1608

Cited by 7 publications

(8 citation statements)

References 9 publications

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“…(8) are evaluated by using simple linear regression formulae.The evaporative heat transfer coefficients (EHTC) are evaluated by using the Eq. (9) (Kumar et al 2012b;Sahdev et al 2016).…”

Section: Thermal Modellingmentioning

confidence: 99%

Effect of mass on convective heat transfer coefficient during open sun drying of groundnut

2017

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In this work, an attempt is made to study the effect of mass on convective heat transfer coefficient (CHTC) for open sun drying (OSD) of groundnut ( L.). Experiments were conducted during the month of May, 2016 in the climatic condition of Rohtak, India (28°54'0″N 76°34'0″E). Groundnut samples of 130 and 198 g were dried under OSD condition till almost no variation in its mass was recorded. Hourly data of the mass evaporated, groundnut temperature, relative humidity and ambient temperature were recorded. The experimental data obtained were used to determine the constants 'C' and 'n' in the Nusselt number expression using linear regression method. CHTC increased with the increase in mass of groundnuts. The experimental errors in terms of percent uncertainty were found to vary from 44.29 to 48.77%.

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“…(8) are evaluated by using simple linear regression formulae.The evaporative heat transfer coefficients (EHTC) are evaluated by using the Eq. (9) (Kumar et al 2012b;Sahdev et al 2016).…”

Section: Thermal Modellingmentioning

confidence: 99%

Effect of mass on convective heat transfer coefficient during open sun drying of groundnut

2017

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“…Convective heat transfer coefficients ( h c ) for groundnuts drying under mixed‐mode, modified mixed‐mode greenhouse drying and OSD mode were evaluated using Nusselt number (Kumar et al, 2011; Prakash & Kumar, 2014b; Tiwari et al, 2006) as:

Nu goodbreak= \frac{h_{c} X_{d}}{K_{v}} goodbreak= C {(Gr \Pr)}^{n}

h_{c} goodbreak= \frac{K_{v}}{X_{d}} C {(Gr \Pr)}^{n}

The rate of heat utilization in the evaporation of the moisture content was determined by the following equations (Kumar, 2013; Kumar et al, 2012; Tiwari et al, 2006, 2016):

Q_{e} goodbreak= 0.016 h_{c} (][, P ()(, T_{g}) goodbreak- γ P ()(, T_{e}))

On substituting h c from Equation (1b), we get:

Q_{e} goodbreak= 0.016 \frac{K_{v}}{X} C {(Gr \Pr)}^{n} (][, P ()(, T_{g}) goodbreak- γ P ()(, T_{e}))

Equation (3) was multiplied by the time interval (t) and area of the drying tray (

A_{t}

) and then divided by the latent heat of vaporization (λ) for evaluating the evaporated moisture content.

m_{ev} goodbreak= \frac{Q_{e}}{λ} t

…”

Section: Methodsmentioning

confidence: 99%

“…The values of constant “ c ” and “ m ” were obtained using the linear regression formulae.

c goodbreak= \frac{\sum X^{2} \sum Y - \sum X \sum italicXY}{normalN \sum X^{2} - {(\sum X)}^{2}}

m goodbreak= \frac{N \sum italicXY - \sum X \sum Y}{normalN \sum X^{2} - {(\sum X)}^{2}}

Finally, the value of h e was calculated with the help of the following equation (Jain et al, 2010; Kumar et al, 2012):

h_{e} goodbreak= 0.016 h_{c} (][, \frac{P (T_{g}) - γ P (T_{e})}{T_{g} - T_{e}})

The thermo‐physical properties of the humid air were calculated as (Fernández & Chargoy, 1990; Henderson‐Sellers, 1984; Kagaku & Kagaku, 1978; Kagaku & Kagaku, 1978; Kumar, 2013; Toyama et al, 1987):

\begin{matrix} left Specific heat (C_{v}) = & left 999.2 goodbreak+ 0.1434 goodbreak\times T_{i} goodbreak+ 1.101 goodbreak\times 10^{- 4} {T_{i}}^{2} \\ left goodbreak- 6.7581 goodbreak\times 10^{- 8} {T_{i}}^{3} \end{matrix}

Thermal conductivity ()(, K_{v}) goodbreak= 0.0244 goodbreak+ 0.7673 goodbreak\times 10^{-<...}

…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Experimental investigations on latent heat storage based modified mixed‐mode greenhouse groundnuts drying

Shimpy

Kumar

Sahdev

et al. 2022

Food Processing Preservation

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This work explores the effect of latent heat storage on the performance of a passive‐type mixed‐mode greenhouse dryer for groundnuts drying. Experiments were conducted for mixed‐mode greenhouse groundnuts drying (MMGGD), modified mixed‐mode greenhouse groundnuts drying (MMMGGD), and open sun groundnuts drying (OSGD) under the climate of Hisar (India). Average convective heat transfer coefficients for MMGGD, MMMGGD, and OSGD were 0.738, 0.607, and 0.555 W/m2 °C, respectively, and the respective average evaporative heat transfer coefficients were 113.304, 41.483, and 14.266 W/m2 °C. Energy and exergy efficiencies were found higher for MMMGGD, whereas the specific energy consumption was found lower as compared to MMGGD. Statistical analysis has shown the appropriateness of the page model for predicting the thin‐layer drying behavior of groundnuts for MMGGD, MMMGGD, and OSGD. The lower value of energy payback time (4.47 years) and the higher value of CO2 mitigation (953.299 tons) for MMMGGD show the environmental suitability as compared to MMGGD. Practical applications The present study focuses on the development of drying systems to prevent post‐harvest losses in groundnuts due to moisture and uncontrolled weather conditions. The temperature range of the proposed modified mixed‐mode greenhouse dryer is suitable for drying for most of the agricultural commodities. This drying system can be used for a range of food crops in different small and medium industries. Due to electrical independence, the proposed system seems best suited for small farms and farmers in remote and rural areas. The modified mixed‐mode greenhouse may also be used as a field‐based storage house for grains and freshly harvested crops.

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“…The physical properties of humid air were determined by the expressions given in Appendix-A. The mass transfer coefficient (h m ) were calculated from Equation (9) as given below (Kumar et al, 2012b):…”

Section: Thermal Modeling and Computation Techniquementioning

confidence: 99%

Effect of Size on the Convective Heat and Mass Transfer Coefficients during Natural Convection Greenhouse Drying of Khoa-A Heat Desiccated Milk Product

Kumar¹

2014

IJREB

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In this research paper, the convective heat and mass transfer coefficients are evaluated for khoa drying under natural convection greenhouse mode for different sizes of khoa samples for a given mass. The khoa pieces of dimensions 0.025 × 0.02 × 0.015 m 3 , 0.0375 × 0.03 × 0.015 m 3 , and 0.075 × 0.06 × 0.015 m 3 with total quantity of 100 g are dried in the roof type even span greenhouse with a floor area of 1.2 × 0.8 m 2 . The khoa has been dried at atmospheric pressure till there is almost no variation in its mass is recorded. The experimental data are used to determine the values of the constants in the Nusselt number expression by simple linear regression analysis and, consequently the convective heat transfer coefficients are evaluated. The mass transfer coefficients have also been evaluated. The convective heat and mass transfer coefficients are observed to decrease with the increase in size of the khoa sample and are found more for the khoa pieces having dimension 0.025 × 0.02 × 0.015 m 3 . The experimental error in terms of percent uncertainty has also been evaluated.

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Evaporative Heat Transfer Coefficients During Sensible Heating of Milk

Abstract: ABSTRACT

Cited by 7 publications

References 9 publications

Effect of mass on convective heat transfer coefficient during open sun drying of groundnut

Effect of mass on convective heat transfer coefficient during open sun drying of groundnut

Experimental investigations on latent heat storage based modified mixed‐mode greenhouse groundnuts drying

Effect of Size on the Convective Heat and Mass Transfer Coefficients during Natural Convection Greenhouse Drying of Khoa-A Heat Desiccated Milk Product

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