Heat Transfer Characteristics of Superheated Steam Combined with Far Infrared Heating

この論文にアクセスする

この論文をさがす

著者

抄録

The heat transfer characteristics of superheated steam (SHS) combined with far infrared heating (FIH) by a ceramic heater were compared with those of SHS and FIH performed separately. The heat transfer rate was evaluated from the drying rate of the water for each heating mode under the prescribed conditions. The heat transfer rate in SHS alone could be estimated well from semi-theoretical equations, which use an established empirical equation for the convective heat transfer coefficient. But the estimated values of the heat transfer rate in FIH were slightly smaller than the observed values. This indicates that the natural convective heat transfer rate should be slightly larger than that calculated using the empirical equation. FIH greatly enhanced the heat transfer rate of SHS. Further, some SHS stagnated in the vicinity of the ceramic heater and consequently was heated to a higher temperature, enabling additional radiative heat transfer. The effect of FIH on the heat transfer rate increased as the temperature difference between the ceramic heater and the SHS increased.

収録刊行物

  • Food science and technology research  

    Food science and technology research 11(4), 363-368, 2005-12-01 

    Japanese Society for Food Science and Technology

参考文献:  15件

参考文献を見るにはログインが必要です。ユーザIDをお持ちでない方は新規登録してください。

被引用文献:  2件

被引用文献を見るにはログインが必要です。ユーザIDをお持ちでない方は新規登録してください。

各種コード

  • NII論文ID(NAID)
    10018084625
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  CJP引用  J-STAGE 
ページトップへ