Published March 31, 2026
| Version v1
Journal article
Open
Development of a Formula for Predicting Average Surface Heat Transfer Coefficient of Cylindrical Foods
Authors/Creators
- 1. Dak Lak College, 594 Le Duan, Ea Kao Ward, Dak Lak province, Vietnam
Contributors
Contact person:
- 1. Dak Lak College, 594 Le Duan, Ea Kao Ward, Dak Lak province, Vietnam
Description
The development of a formula and corresponding graphical representations for quickly estimating the average surface heat transfer coefficient (ASHTC) of cylindrical food are presented. Data analysis shows that the proposed formula achieves good accuracy, with errors not exceeding 15% compared to the experimental data of Dincer, Dincer and Genceli, and errors not exceeding 7% compared to Dincer's empirical formula. Compared to Charan's formula, the error does not exceed 6%.
Notes
Published in Evergreen, Volume 13, Issue 01. Citation formats available via DOI link.
Files
p396-400.pdf
Additional details
Related works
- Is identical to
- Journal article: 10.5109/7411074 (DOI)
- Is supplemented by
- Other: https://citation.crossref.org/?doi=10.5109/7411074 (URL)