In this study, two approaches to developing simple correlations have been described and analysed. The recent effective thermal diffusivity model has been benchmarked and the advantages of the approach illustrated. The uniqueness of this kind of approach has been discussed. The second approach, which is new and called the effective velocity approach, has been described and tested, against the limited data sets available. It has been demonstrated that by preserving the first order effect (i.e. the convection effect) in the heating equation, the second approach gives an opportunity to correlate with good accuracy the experimental data (whether it is generated by CFD or field measurement). Here the essential features of the natural convection driven process is captured well. The predicted circulation velocity level matches well with the previous CFD simulations for the two dimensional situations, supporting the validity of the approach. More in depth and quantitative study is required before any of these models can be used in practice.

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International Journal of Food Engineering
International Journal of Food Engineering
Editor-in-Chief: Chen, Xiao Dong
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1Food and Bioproduct Processing Cluster, Department of Chemical and Materials Engineering, University of Auckland, New Zealand; Corresponding author
1UNILAB Research Centre of Chemical Reaction Engineering, East China University of Science and Technology, Shanghai, PR China
1Food and Bioproduct Processing Cluster, Department of Chemical and Materials Engineering, University of Auckland, New Zealand
Citation Information: International Journal of Food Engineering. Volume 1, Issue 1, Pages –, ISSN (Online) 1556-3758, DOI: 10.2202/1556-3758.1006, February 2005
- Published Online:
- 2005-02-15
Keywords: thermal processing; natural convection; thermal diffusivity; modelling


















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