dc.contributor.author | Alnak, D. E. | |
dc.contributor.author | Karabulut, K. | |
dc.date.accessioned | 2019-07-27T12:10:23Z | |
dc.date.accessioned | 2019-07-28T09:37:08Z | |
dc.date.available | 2019-07-27T12:10:23Z | |
dc.date.available | 2019-07-28T09:37:08Z | |
dc.date.issued | 2019 | |
dc.identifier.issn | 1810-2328 | |
dc.identifier.issn | 1990-5432 | |
dc.identifier.uri | https://dx.doi.org/10.1134/S1810232819020073 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12418/5936 | |
dc.description | WOS: 000465608600007 | en_US |
dc.description.abstract | In the present work, heat and mass transfer from different foods by impinging a slot hot air jet at low Reynolds numbers is numerically researched. Banana and apples are selected as foods due to their trading importance. Low Reynolds numbers are operated as Re = 100, 200 and 300. The diameters of the foods and initial jet height are taken as fixed in all examined situations and the impinging jet is laminar and two-dimensional. The shape of foods is assumed as a cylinder. The distance (D/H) between the cylinder and the slot is taken as another effective parameter of drying process and it is used with the three different distances (D/H = 0.22, 0.25, and 0.33) to search jet effectiveness on heat and mass transfer. A finite volume method is employed to solve governing equations of mass, momentum and energy by means of ANSYS Fluent 17.0 program. There is a good agreement with the numerical and experimental data available in the literature. The heat transfer increments and temperature variations for different Reynolds number values and for varying distance, D/H, and also temperature and mass distributions are researched for both inside the foods. It is obtained that heat and mass transfer enhanced with reducing the distance, D/H, between the jet and the cylinder. In addition, locally, the most effective jet drying is achieved close to the stagnation point on the front face of the foods. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | PLEIADES PUBLISHING INC | en_US |
dc.relation.isversionof | 10.1134/S1810232819020073 | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.title | Computational Analysis of Heat and Mass Transfer of Impinging Jet onto Different Foods during the Drying Process at Low Reynolds Numbers | en_US |
dc.type | article | en_US |
dc.relation.journal | JOURNAL OF ENGINEERING THERMOPHYSICS | en_US |
dc.contributor.department | [Alnak, D. E.] Sivas Cumhuriyet Univ, Fac Technol, Automot Engn Dept, TR-58140 Sivas, Turkey -- [Karabulut, K.] Sivas Cumhuriyet Univ, Elect & Energy Dept, Sivas Vocat High Sch, TR-58140 Sivas, Turkey | en_US |
dc.identifier.volume | 28 | en_US |
dc.identifier.issue | 2 | en_US |
dc.identifier.endpage | 268 | en_US |
dc.identifier.startpage | 255 | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |