ABEN 4510: Food Process Engineering (Laboratory Class)

ABEN 4510

(Food Process Engineering)

LABORATORY EXERCISE NO. 4 HEAT

TRANSFER IN AB MATERIALS

I. INTRODUCTION

Heat is a form of energy transmitted between two objects of varying

temperatures. Energy is transferred from a substance with a higher temperature to
one with a lower temperature. Heat is quantified in energy units, the most
common being calories or joules. All living things, notably plants and mammals,
require heat. Like all other forms of life, plant life requires heat to thrive. Heat is a
form of energy that can be beneficial or detrimental. Heat can be transferred in
three distinct ways. Convection is a prevalent mechanism of heat transmission in
fluids, in which heat is transferred from one area to another via the fluid's motion.
Another method of transporting heat is conduction, which involves the transfer of
energy within a matter rather than its motion (or between substances in contact).
Radiation is the third type of energy transfer; it entails the absorption or emission
of electromagnetic waves.

Heat transfer is the energy transfer process generated by a temperature

differential. Calculations involving the determination of materials' end
temperatures and the time required to reach these temperatures are of interest.
This information can calculate the amount of insulation required to prevent a
system from losing heat. Typically, heat loss is proportional to the size of a
temperature differential (driving force or potential). Conduction, convection, and
radiation are all methods of heat transfer.

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 ABEN 4510: Food Process Engineering (Laboratory Class)

Heat transfer research is critical because it lays the groundwork for

completely comprehending how various food processes operate. Heat
transmission in AB materials will be discussed in this laboratory exercise.

II. OBJECTIVES

After performing the exercise, the students should be able to:

1. Define the different thermal properties of AB materials.

2. Understand various modes of heat transfer.
3. Calculate heat transfer rates in AB materials.

III. MATERIALS

Textbooks
Manuals Papers
Ballpen/pencil
Internet

IV. METHODOLOGY

1. Define and explain the following:

a. Specific heat

b. Thermal conductivity

c. Thermal Diffusivity

2. Differentiate conductive, convective, and radiation heat transfers.

3. Solve the following problems. Show your solutions and encircle your final
answer.

a. One face of a stainless-steel plate 1 cm thick is maintained at 110℃, and

the other face is at 90℃. Assuming steady-state conditions, calculate the
rate of heat transfer per unit area through the plate. The thermal

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 ABEN 4510: Food Process Engineering (Laboratory Class)

conductivity of stainless steel is 17 W/(m ℃).

b. The rate of heat transfer per unit area from a metal plate is 1000 W/m2.
The surface temperature of the plate is 120℃, and ambient temperature
is 20℃. Estimate the convective heat transfer coefficient.
c. Calculate the rate of heat energy emitted by 100 m2 of a polished iron
surface (emissivity = 0.06). The temperature of the surface is 37℃.
d. A 2-cm-thick steel pipe (thermal conductivity = 43 W/[m ℃]) with 6
cm inside diameter is being used to convey steam from a boiler to
process equipment for a distance of 40 m. The inside pipe surface
temperature is 115℃, and the outside pipe surface temperature is 90℃.
Calculate the total heat loss to the surroundings under steady-state
conditions.
e. A cold storage wall (3 m x 36 m) is constructed of 15-cm-thick
concrete (thermal conductivity = 1.37 W/[m ℃]). Insulation must be
provided to maintain a heat transfer rate through the wall at or below
500 W. If the thermal conductivity of the insulation is 0.04 W/(m ℃),
compute the required thickness of the insulation. The outside surface
temperature of the wall is 38℃, and the inside wall temperature is 5℃..

V. RESULTS AND DISCUSSION

Specific heat: Specific heat is the amount of heat gained or lost by a unit mass of
a substance in order to create a unit change in temperature without changing its
state:
Q
C p=
m(∆ T )

Where Q is the amount of heat received or lost (kJ), m is the mass (kg), T
is the change in material temperature (°C), and cp is the specific heat (kJ/[kg °C]).

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 ABEN 4510: Food Process Engineering (Laboratory Class)

Specific heat is a critical component of the thermal analysis of food

processing equipment or equipment used to heat or cooled foods. This feature is
influenced by the numerous components of food and the moisture content,
temperature, and pressure of the food. The specific heat of food increases with the
product's moisture content.

Thermal conductivity: The thermal conductivity of a substance is a critical

attribute employed in heat transfer calculations. This property expresses the
quantity of heat carried per unit time through a unit thickness of material in the
presence of a unit temperature gradient.

Thermal conductivity is expressed in SI units as:

J W
k= =
sm ℃ m ℃

W (m °C) is equivalent to W (m K)

Thermal conductivity values for commonly encountered materials vary

significantly in magnitude. Most high-moisture meals have a thermal conductivity
similar to that of water. On the other hand, the presence of air affects the heat
conductivity of dry, porous foods, despite their fair value.

Thermal Diffusivity: - Thermal diffusivity is a term that refers to the pace at

which a material's temperature spreads. From thermal conductivity and heat
thermal capacity, the thermal diffusivity, a, is determined as follows:

k
α=
p cp

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 ABEN 4510: Food Process Engineering (Laboratory Class)

Thermal diffusivity is expressed in the following units:

m2
α=
s

DIFFERENCES BETWEEN OF CONDUCTIVE, CONVECTIVE AND

RADIATION HEAT TRANSFERS

Conduction
o It is the process by which heat is transferred between objects.
o Temperature variations cause heat transfer.
o Heat transfer via conduction is slow.
o The transfer of heat occurs via a heated solid item.
o It defies reflection and refraction laws.

Conduction
o It is the process by which heat is transferred within a fluid.
o The density difference causes heat transmission.
o Convectional heat transmission has excellent efficiency.
o The transfer of heat occurs via intermediary objects.
o Take heat transfer between air and water as an example.
o It defies reflection and refraction laws.

Radiation
o In radiation, heat transfer occurs via electromagnetic waves rather than
particles.
o Heat transmission occurs between all things with a temperature greater
than 0 K.
o Radiation is the most efficient method of heat transfer.
o Electromagnetic waves are used to transport heat.

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 ABEN 4510: Food Process Engineering (Laboratory Class)

o The law of reflection and refraction governs it.

Solve the following problems. Show your solutions and encircle your final answer.

a. One face of a stainless-steel plate 1 cm thick is maintained at 110°C, and

the other face is at 90°C. Assuming steady-state conditions, calculate the
rate of heat transfer per unit area through the plate. The thermal
conductivity of stainless steel is 17 W/(m°C).

Given :
Thickness of plate=1 cm=0.01 m
Temperature of one face=110 ° C
Temperature of other face=90 ° C
Thermal conductivity of stainless steel=17 W / (m° C)

Solution :
q=¿

q=34 ,000 W

The computed rate of heat transmission per unit area is 34,000 W. The heat transfer coefficient is
positive, indicating that heat always moves "downhill" from 110°C to 90°C.

b. The rate of heat transfer per unit area from a metal plate is 1000 W/m2.
The surface temperature of the plate is 120°C, and ambient temperature is
20°C. Estimate the convective heat transfer coefficient.
Given:
Plate surface temperature = 120 °C
Ambient temperature = 20 °C
Rate of heat transfer per unit area = 1000 W/m2

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 ABEN 4510: Food Process Engineering (Laboratory Class)

Solution:
q=hA (T s−T ∞ )
W

h=
1000
m2 ( )
(120−20) ° C

W
h=10
m2 ° C

The convective heat transport coefficient is determined to be 10 W/(m2°C).

c. Calculate the rate of heat energy emitted by 100 m2 of a polished iron

surface (emissivity = 0.06). The temperature of the surface is 37°C.

Given:
Emissivity 𝜀 = 0.06
Area, A = 100 sq. m
Temperature = 37 °C = 310 K

Solution:
q=σεA T 4A

q=3141 W

The polished iron surface generates a total of 3141 W of energy.

d. A 2-cm-thick steel pipe (thermal conductivity = 43 W/[m °C]) with 6 cm

inside diameter is being used to convey steam from a boiler to process
equipment for a distance of 40 m. The inside pipe surface temperature is
115°C, and the outside pipe surface temperature is 90°C. Calculate the
total heat loss to the surroundings under steady-state conditions.

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 ABEN 4510: Food Process Engineering (Laboratory Class)

Given:
Thickness of pipe = 2 cm = 0.02 m
Inside diameter = 6 cm = 0.06 m
Thermal conductivity k = 43 W/(m°C)
Length L = 40 m
Inside temperature 𝑇𝑖 = 115°C
Outside temperature 𝑇𝑜 = 90°C

Solution:

Rt =
ln ( 0.05
0.03 )
W
2 π x 40 ( m ) x 43( ℃)
m
℃
Rt =4.727 x 10−5 ( )
W
115 ℃−90 ℃
q=
4.727 x 1 0−5 ℃ /W

q=528 , 903 W

e. A cold storage wall (3 m x 36 m) is constructed of 15-cm-thick concrete

(thermal conductivity = 1.37 W/[m °C]). Insulation must be provided to
maintain a heat transfer rate through the wall at or below 500 W. If the
thermal conductivity of the insulation is 0.04 W/(m °C), compute the
required thickness of the insulation. The outside surface temperature of the
wall is 38°C, and the inside wall temperature is 5°C.

Given:
Wall dimensions = 3 m x 6 m
Thickness of concrete wall = 15 cm = 0.15 m
𝑘𝑐𝑜𝑛𝑐𝑟𝑒𝑡𝑒 = 1.37 W/(m°C)

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 ABEN 4510: Food Process Engineering (Laboratory Class)

Max heat gain permitted, q = 500 W

𝑘𝑖𝑛𝑠𝑢𝑙𝑎𝑡𝑖𝑜𝑛 = 0.04 W/(m°C)
Outer wall temperature = 38 °C
Inside wall (concrete/insulation) temperature = 5°C

Solution:
T 2−T 1 (38−5)℃
q= =
Rtb+ Rtc + Rtd Rt + Rt 2
15 ( m )
Rt 2= =0.0061℃ /W
W
1.37 (
m )
℃ x 18 m 2

(38−5)℃ ℃
Rt 1= =0.0061 =Rt 1=0.06 ℃ /W
500 W W
∆ x B =Rtb K B A
℃ W
¿ 0.06
W
x 0.04 ( )
m℃
x 18 m2

Thickness of theinsulation=0.043 m=4.3 cm

A 4.3 cm thick insulating layer ensures that heat leakage via the wall does not exceed 500 W.
This layer of insulation results in a 91% reduction in heat loss.

VI. CONCLUSION/RECOMMENDATION
The different thermal properties of AB materials are specific heat, thermal
conductivity, and thermal diffusivity. There are several modes of heat transfer,
including conduction, convection, and radiation, and a material's thermal properties
are related to its heat conductivity. Specific heat, thermal conductivity, and thermal
diffusivity are three critical thermal properties of AB materials. The calculation for
heat transfer is essential because it serves as a foundation for comprehending how
various AB processes work.

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 ABEN 4510: Food Process Engineering (Laboratory Class)

VII. REFERENCES

Admin. (2021, September 28). What is heat transfer? conduction, convection,

radiation and faqs. BYJUS. Retrieved December 16, 2021, from
https://byjus.com/physics/heat-transfer-conduction-convection-and
radiation/

Harding, J (2018). Heat transfer indtorcuction Process Engineering Fundamentals.

Retrived from https://www.researchgate.net/publications/323144799 Heat
transfer introduction accessed on December 16, 2021.

Heat Transfer – Radiation, Convection and Conduction. (n.d.). Retrieved from

https://byjus.com/physics/heat-transfer-conduction-convection-and-
radiation/ on December 12, 2021.

Speight, J. (2019). Nuatural Gas (Second Edition). Gulf Professional Publishing, 59- 98.
https://doi.org/10.1016/B978-0-12-809570-6.00003-5.

ScienceDirect . (2005). Thermal diffusivity. Thermal Diffusivity - an overview |

ScienceDirect Topics. Retrieved December 16, 2021, from
https://www.sciencedirect.com/topics/engineering/thermal-diffusivity

Thermtest Inc. (2021, September 24). What is thermal conductivity? an overview.

Thermtest Inc. Retrieved December 16, 2021, from https://thermtest.com/what-is-
thermal-conductivity

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 ABEN 4510: Food Process Engineering (Laboratory Class)

Important notes:

a. In case of computerized reports, use font style Times New Roman and font size 12,
normal margins (1” each side), 1.5 line space.
b. Limit laboratory reports to 15 pages.

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