Determinacao do coeficiente de transferencia de calor em camadas espessas de cacau
A mathematical model to describe the temperature distribution within a packed bed of granular materials was used for determining the convective heat transfer coefficient (H) for cacao beans. The H values determined varied from 5592 to 16177 Wm exponent -3 grades centigrades exponent -1 for the airflow ranges studied. A regression equation relating these values to those of mass airflow rate was obtained. Acceptable results of air temperature prediction was achieved with the values of the heat transfer coefficient. The limitations of the model as well as that of the technique employed, with respects to cacao beans, are briefly discussed.
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| Format: | biblioteca |
| Published: |
1986
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| Subjects: | CACAO, SECADO, CAMA PROFUNDA, PROPIEDADES TERMICAS, MODELOS, TRANSFERENCIA TERMICA, |
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