Heat Transfer

in
Agro Processing
Dr.Ir. Supratomo

Heat and Cooling

The most important unit operations in the food industry is related to heat
transfer
Very common if food industry ^ drying, evaporating, cooling,
freezing, frying
For foods, care should be taken not to degrade the food product

Steady state HT ^ that temperature in an object may vary by location but it

does not change with time.

Unsteady state HT ^ that temperature is a fuction of both location and
time.

Principles of Unsteady HT
Consider the apple immersed in cold
water.
Since the water is at a temperature
different than the initial temperature
of the apple, the temperature inside
the apple will decrease until it
reaches a value in equilibrium with
the temperature of the water.

During the initial unsteady-state, many important reactions

in the food may take place.

In thermal processes, the unsteady state phase may even

dominate the entire process;

For example, in several pasteurization and food sterilization

processes, the unsteady state period is an important
component of the process,

Analysis of temperature variations with time during the

unsteady state period is essential in designing such a
process.
Since temperature is a function of two independent variables, time and location,
the following partial defferent equation is the governing equation for a one
dimensional case :

dt

2
d
T
1
2
d
x
aK

a
=

: coefficient of
diffusivity

The solution of this governing equation involves the use of advanced mathematics. It is
important to note that analytical solution of this equation is possible only for simplified
geometrical shapes such as sphere, infinite slab or infinite cylinder.

The Biot Number

During unsteady-state heating period, the temperature of the solid will vary with
location and time. On immersing the solid in a fluid, the heat transfer from fluid to
center of the solid will encounter two resistances :
- convective/external resistance (h) in the fluid surounding the solid
- conductive/internal resistance (k) inside the solid
The ratio of these resistances is defined as Biot number (Bi)

internal conduvtive resistance

D = / X to HT external convective

resistance to HT

D = 1/3 r

D is the length characterics

D /
D k= / r
1/ h

h
D
k

To calculate the temperature as a function of time

and position in a solid.
1.Identify the geometry of the system. Determine if the solid can
be considered as plate/slab, cylinder (if L=D > 10, the cylinder
can be treated as an infinite cylinder), or sphere.
2.Determine if the surface temperature is constant. If not,
calculate the Biot (B0) number and decide the relative
importance of internal and external resistance to heat transfer.
3.Select the appropriate equation.
4.Calculate the Fourier (F0) number.
5.Find the temperature by applying the selected equation (if F0 >
0. 2, calculate the temperature either using only the first term of
the series solution or using Gurney-Lurie/Heisler /
Temperature-Time charts).

Lumped-capacity solution
A simple case of unsteady-state heat transfer arises from the heating or cooling of
solid bodies made from good thermal conductors, for example a long cylinder, such
as a meat sausage or a metal bar, being cooled in air. The rate at which heat is
being transferred to the air from the surface of the cylinder is given by Newtons
Law of Cooling :

^ dQ = hA(Ts-TJdt
But this loss of heat cools the cylinder in accordance with the internal heat
equation:

dQ
pVcpdT = -hA(Ts Ta)dt
-

pVc p d = -hA where :

hA i dt
t ddt
f

pVc p 0

=
T
t, - I
(
t
)a
(t)

ln
0

hA
t
pVc p

I -I
L

= e pp

T-T
oa

hA

T-T

t
>

ta

=
e

hA
t
pVcp

Temperature is uniform throughout the interior of the object.

This condition will occur in heating and cooling of most solid material objects.
Such condition will not occur with solid foods, since the thermal conductivity of a solid food is relatively
small.
This condition is accomplished in objects with high thermal cond uctivity.

no
temperature

gmd
rent

T-T
t

T-T

Example
Calculate the temperature juice (density = 980 kg/m 3) in a steam-jacketed
hemispherical kettle after 5 minute of heating. The radius of the kettle is 0.5 m. the
convective heat transfer coefficient in the steam jacket is 5000 W/m 2oC. The inside
surface temperature of the kettle is 90 oC. The initial temperature of tomato juice is
20 oC. Assume specific heat of tomato juice is 3.95 kJ/kg oC. (Book: page 342
example 4.24).

Examples of such situations

might include canned
vegetables placed in a steam
retort, egg immersed in hot
oil, a pie placed in an oven, or
a fruit in a chilling room

d
T
dt

r
1 d T

The surface temperature

tends to clianqe more rapidly
than the temperature of the
center of the object.

Solution of this Equation for well-defined shapes such as sphere, infinite cylinder,
and infinite slab are complicated.
These solutions have been reduced to temperaturetime charts

Solutions of the unsteady state heat transfer equation for

uniform initial temperature and both resistances, surface and
internal, significant (0.1<Bi<40)

Gurney-Lurie/Temperature - Time Chart Solution,

(0.1<Bi<40)

Gurney-Lurie Chart Animation

Example
Estimate the time when the temperature at the geometric center of 6 cm diameter
apple (density = 820 kg/m3) held in a 2 oC water stream reaches 3 oC. The initial
uniform temperature of the apple is 15 oC. The convective heat transfer coefficient in
water surounding the apple is 50 W/m2oC. The thermal properties of the apple are
thermal conductivity is 0.355 W/moC and specific heat of apple is 3.6 kJ/kg oC. (Book:
page 351 example 4.26).

Heat tranfer in agro processing

18

Bi > 40 (surface/external resistance HT is negligible)

Figures (A.1-A.3 - Appendix)

may be used with the lines of
k/hD = 0 representing negligible
surface resistance to heat
transfer.
Steam condensing on the
surface of a broccoli stem will
result in negligible surface
resistance to heat transfer,

Solutions of the unsteady state heat transfer equation with

uniform initial temperature and constant surface temperature
(negligible surface resistance, Bi > 40)

Mean Temperature
TT

00

tn _ o
2n+l) T
- T.
TT^
g/I*

T cft- T 01

CX

I (2n +1) JT ,
PI----------4------Fo I =
|

NOTE : lf FQ > 0.2, n|y

the first term of the sum
in equation can be used
without appreciable error

= f cxp( 2.47Fo) + -exp( - 22.2Fo) +

exp( 61.7Fo) + \
9
25

b) Cylindrical
coordinates

T-T
e tn
T e T0
1

00

f R/5

n= 1

II

= (1,7066exp( - 5.783Fo) + 0.324exp( 30.5Fo)

it1 x

+ 0.132exp( - 74.9Fo) + ...)

c) Spherical coordinates
Te T m 6
1 / 2 2T7 \
6 /

f cxp(

Fo) + ... J

.
TTFO)

H-

-exp( 4;r Fo) H- cxp( 9n

Gurney-Lurie/Temperature - Time Chart Solution, (Bj > 40)

Example
A steak 2 cm thick is put on a hot metallic plate. The surface of the steak in contact
with the hot surface immediately attains a temperature of 120 oC and retains this
temperature. Calculate the temperature 1.1 cm from the hot surface of the steak after
15 min, if the initial temperature of the meat is 5 oC and the thermal diffusivity of the
meat is 1.4 x 10-7m2/s.

Given :
Steak :
L = 2 cm = 0.02 m
T0 = 5 oC
Diffusivity = 1.4 x 10-7m2/s Deep from
surface = 1.1 cm = 0.011 m ^ x = 0.02
-0.011 = 0.009 m Hot plate :
Te= 120 oC t = 15 min = 900 s

Since FO > 0.2, only the first term of the sum in equation can be used without
appreciable error.

Te-T
- T0

TE

120 - T
---------- - 0.445 > T = 68.8C
120 - 5

Fo =

^ = (l.4xlO -?,,rA)(l5x>) = ( | J | 5
0.022 m2

Constant surface temperature or B ro

x/L = 0.009/0.02 =0.45
Example
Temperature-Time Chart

1/Bi = 0 and

Fo

(T, - T)/(T C - T 0 ) =
0.45
Te - T
120 0.4
T c -T 0
T 120 5
- 5

Estimate the temperature at the geometric center of a food product contained in a

303 x 406 inch can exposed to boiling water at 100C for 30 min. The product is
assumed to heat and cool by conduction. The initial uniform temperature of the
product is 35C. The properties of the food are thermal conductivity k = 0.34 W/(m
C); specific heat cp = 3.5 kJ/(kg C); and density p = 900 kg/m3 . The convective heat
transfer coefficient for the boiling water is estimated to be 2000 W/(m2 C). (Book:
page 352 example 4.27).
The can dimension is 303 x 406 inch = 0.081 (D) x 0.11 (H) m

kt

C yl indrical coo rd i
- ates
(l.7066exp(
n

0.34x1800
= 0.118 < 0.2
2
900x3500x0.0405

- 5.783Fo) +

0.324exp( - 30.5Fo) +
0.132cxp( 74.9Fo) + ...)
^ The solution is quite complicated ^ Heisler Chart Solution

HOME WORK
1. Calculate the temperature of 200 litres of glucose syrup heated in an
agitated jacketed vessel for 30 min if the initial temperature of the syrup is
30 oC, the temperature of the steam in the jacket is 120 oC, the density
and the heat capacity of the syrup are 1230 kg/m 3 and 3.35 kJ/kg oC
respectively, the overall heat transfer coefficient between the heating
medium and the syrup is 200 W/m 2 oC, and the inside surface area of the
vessel in contact with the syrup is 1.5 m2.
2. An orange initially at 21 oC and is placed in ice water at 0 oC. What would
the center temperature be after 10 minutes if the Fourier number is 0.2 at
10 minutes ? The Biot number is 10.
3. A hot dog 1.5 cm in diameter and 16 cm in length with 5 oC initial
temperature is immersed in boiling water. Calculate a) the temperature 3
mm under the surface after 2 min, b) the temperature at the center after 2
min, and c) the time necessary to reach 81 oC at the center. Assume that
the thermal conductivity is 0.5W/m oC, the density is 1050 kg/m 3, the heat
capacity is 3.35 kJ/kg oC, and the heat transfer coefficient at the surface of
the hot dog is 3000 W/m2 oC.
Heat tranfer in agro processing

28

0100 0

T - T T -

0.0
0.0
5
4
0.0
3

0.02
0.01

0.00
7
0.00
0.00
5
4
0.00
3

0.002

0.00

MI
L

1
0
0

120

OIOO V

T_- T
O.

TT
i

Cylinde
r

(T
aW
a7
1)

0.
07
0.
0.
05
0.
04
03
0.0
2

0.01

0.00
7
0.00
5
0.00
4

0.0
03
0.002
at/dg

0.0

100 120 140

150
250
4 =01
at
frf

(TaT)/
(T
a7|)

atldg

OtOO'O

Ta - T
T
. - T0
o

b
o

WI

p
o

i H -Ta
"
Q

Sphere

Hfi
Ki

0.07
0.05
0.04
0.03

0.
02
0.01

0.007
0.005
0.004
0.003

0.0
02

0.0
01

aMr

1
0
0

15
0

Heisler chart for determining the center temperature of a

sphere.

20
0

250

(T
r
m
V

at/d
g

Heisler chart for determining the center temperature of a

sphere.