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Forced Heat
Forced Heat
Forced Convection
Forced Convection
• When a uid is forced past a solid body and heat is transferred between the uid
and the body, this is called forced convection heat transfer.
• Examples in the food industry are in the forced-convection ovens for baking
bread, in blast and uidized freezing, in ice-cream hardening rooms, in agitated
retorts, in meat chillers.
Forced Convection
Convection heat transfer rate
Newton’s Law
qconv
Ts or Tw
h = convective heat transfer coe cient (W/m2.K)
Forced Convection
Forced Convection
External
Internal
Forced Convection
Dimensionless numbers for Forced Convection
L
• Nusselts Number
or
For Cylinder/Sphere, D=Diameter For Planes, L= Length
• Prandtl Number
L
• Reynold Number
or
And
Where
Where
D = Diameter (m)
Note: All the physical properties are evaluated at the bulk uid
temperature except w
Mas’udah, S.S.T., M.Sc. Heat Transfer 6
𝜇
𝜇
fl
fl
fl
fl
𝜇
ffi
fl
fl
Chemical Engineering - Politeknik Negeri Malang
And
Note:
This equation holds for
L/D > 60
Where
hL = heat transfer coe cient based on log mean driving force ΔTlm(W/m2.K)
Note: All the physical properties are evaluated at the mean bulk uid
temperature except w
Flow Parallel or at ow
Turbulent ow
Laminar ow
L
,L
Note: all uid properties are evaluated at the lm temperature Tf= (Tw+Tb)/2
h=
Flow Parallel or at ow
Note:
Note: