| dc.contributor.author |
Yanniotis, S |
en |
| dc.contributor.author |
Kolokotsa, D |
en |
| dc.date.accessioned |
2014-06-06T06:43:09Z |
|
| dc.date.available |
2014-06-06T06:43:09Z |
|
| dc.date.issued |
1996 |
en |
| dc.identifier.issn |
02608774 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/1048 |
|
| dc.relation.uri |
http://www.scopus.com/inward/record.url?eid=2-s2.0-0030286672&partnerID=40&md5=b6a62e858bc7a2aca127bd36d07966ad |
en |
| dc.subject.other |
Evaporation |
en |
| dc.subject.other |
Food products |
en |
| dc.subject.other |
Heat flux |
en |
| dc.subject.other |
Heat transfer coefficients |
en |
| dc.subject.other |
Reynolds number |
en |
| dc.subject.other |
Rotating disks |
en |
| dc.subject.other |
Rotational flow |
en |
| dc.subject.other |
Thermal conductivity of liquids |
en |
| dc.subject.other |
Thermal gradients |
en |
| dc.subject.other |
Water |
en |
| dc.subject.other |
Brix corn syrup |
en |
| dc.subject.other |
Feed flow rate |
en |
| dc.subject.other |
Rotational speed |
en |
| dc.subject.other |
Boiling liquids |
en |
| dc.title |
Boiling on the surface of a rotating disc |
en |
| heal.type |
journalArticle |
en |
| heal.publicationDate |
1996 |
en |
| heal.abstract |
An experimental unit to study heat-transfer characteristics while boiling at subatmospheric pressure of a horizontal smooth spinning disc was designed and built. Evaporation experiments were carried out with the speed of rotation varying from 0 to 1000 rpm and the feed flow rate from 1 to 5 litre/min. The boiling temperature varied between 40 and 50°C. Water and corn syrup were used as test liquids. Results are presented from the experimental measurement of the heat flux on the disc as a function of the wall superheat. The heat-transfer coefficient for water, in the low range of heat flux (10-30 kW/m2), increased from about 2 to 9 kW/m2K when the speed of rotation increased from 0 rpm to 1000 rpm. In the upper range of heat flux (60-100 kW/m2), it increased from about 5 to 16 kW/m2K for the same increase in the speed of rotation. The feed flow rate between 1 and 5 litre/min had no significant influence on the heat-transfer coefficient in the range of 200-600 rpm. With the 60°Brix corn syrup, the heat-transfer coefficient at 10°C temperature difference increased from about 0-8 to about 2-3 kW/m2K when the speed of rotation increased from 0 to 1000 rpm. A simple theoretical relation was derived which predicts the heat-transfer coefficient for water at inlet Reynolds numbers 500-1000 relatively well, but underpredicts the results for corn syrup at inlet Reynolds numbers 10-100. Copyright © 1996 Elsevier Science Limited. |
en |
| heal.journalName |
Journal of Food Engineering |
en |
| dc.identifier.issue |
3-4 |
en |
| dc.identifier.volume |
30 |
en |
| dc.identifier.spage |
313 |
en |
| dc.identifier.epage |
325 |
en |