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Local surface heat transfer coefficients on a model beef side.

Summary citation from AGRICOLA, the online catalog of the National Agricultural Library (NAL)
 

Local surface heat transfer coefficients on a model beef side.

Measurements of heat transfer coefficients were performed at 11 different positions on the surface of a fibreglass model of a side of beef for a range of free stream velocities and turbulence intensities, using customised heat transfer sensors and commercial heat flux sensors. There was wide variation between the results at the different measurement positions; for low velocities or high turbulence intensities, the difference between the maximum and minimum value was as high as 140% of the mean. For free stream velocities below 1 m s(-1), the heat transfer coefficients measured at the tenderloin position were very low, which suggested that there was very poor air movement around the sensor due to its position in a semi-enclosure within the intestinal cavity. The heat transfer coefficients at most of the sensor positions followed the usual power law dependence on air velocity.

Journal Title: Journal of food engineering.
Journal Volume/Issue: 2006 June, v. 74, issue 4
Main Author: Willix, J.
Other Authors: Harris, M.B., Carson, J.K.
Format: Article
Language: English
Subjects: beef
beef carcasses
heat treatment
heat transfer
thermal diffusivity
heat transfer coefficient
surface temperature
thermal conductivity
turbulent flow
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