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2 ThermalProperties

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7 views26 pages

2 ThermalProperties

Uploaded by

zia
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© © All Rights Reserved
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Thermal Properties

• Processing and Storage of Ag Products


– Heating
– Cooling
– Combination of heating and cooling
• Grain dried for storage
• Noodles dried
• Fruits/Vegetables rapidly cooled
• Vegetables are blanched, maybe cooked and canned
• Powders such as spices and milk: dehydrated
• All include heat transfer and are dictated by thermal
properties of material
• Generally diffusion of water in or out is involved 1
Thermal Properties

• Heat is transferred by
– Conduction: temperature gradient exists within a body…heat
transfer within the body
– Convection: Heat transfer from one body to another by virtue
that one body is moving relative to the other
– Radiation: transfer of heat from one body to another that are
separated in space in a vacuum. (blackbody heat
transfer)
• We’ll consider
– Conduction w/in the product
– Convection: transfer by forced convection from product to moving fluid
• Moisture moves similar to heat by conduction
– Moisture diffusivity
– Volume change due to moisture content change

2
Thermal Properties

• Terms:
–Specific heat
–Thermal conductivity
–Thermal diffusivity
–Thermal expansion coefficient
–Surface heat transfer coefficient
–Sensible and Latent heat
–Enthalpy
3
Thermal Properties
Specific heat: Amount of heat required to raise the temp. of
one unit of mass one degree.
Cp = specific heat at constant pressure
Cp =4.18 kJ/kg-K = 1.00 BTU/lb-R=1.00 cal/g-K for water
(unfrozen)
oils and fats: ½ H2O See Table 8.1 pg. 219
grains, powders: ¼ - 1/3 H2O
ice: ½ H2O
Good list:
http://www.engineeringtoolbox.com/specific-heat-capacity-food-d_295.html

Q = quantity of heat required to change temperature of a


mass
Q = Mcp(T2-T1)
M = mass or weight 4
Thermal Properties

For liquid H2O

Cp = 0.837 + 3.348 M above freezing

For solid H2O

Cp = 0.837 + 1.256 M below freezing

5
Thermal Properties

Thermal Conductivity:
measure of ability to transmit heat
dQ/dt = -kA (dT/dx)
K = coefficient of thermal conductivity
W/m°K, Btu/h ft°F,
1 Btu/h ft °F = 1.731 W/m °K
Greater the water content, the greater the thermal
conductivity
Tables 8.2 and 8.3
6
Thermal Properties

If we don’t know t-conductivity, approximate


using...
K = VwKw + VsKs
K = KwXw + Ks(1-Xw) where X = decimal
fraction
so K = f(all the constituent volumes)
Example 8.1 pg 224
7
Thermal Properties

Thermal Diffusivity, α, (m2/sec or ft2/sec)


Material’s ability to conduct heat relative to
its ability to store heat
α = k/(ρcp)
Estimate the thermal diffusivity of a peach at
22 C.

8
Thermal Properties

Surface Heat Transfer Coefficient, h:


Placed in a flowing stream of liquid or gas,
the solid’s T will change until it eventually
reaches equilibrium with the fluid
Q/T = hA(T2 – T1)
“h” is determined experimentally
Look for research that matches your needs.
(bottom of pg 227)
9
Thermal Properties

Sensible heat: Temperature that can be


sensed by touch or measured with a
thermometer. Temperature change due to
heat transfer into or out of product
Latent heat: transfer of heat energy with no
accompanying change in temperature.
Happens during a phase change...solid to
liquid...liquid to gas...solid to gas
10
Thermal Properties

• Latent Heat, L, (kJ/kg or BTU/lb)


• Heat that is exchanged during a change in phase
• Dominated by the moisture content of foods
• Requires more energy to freeze foods than to cool foods
(90kJ removed to lower 1 kg of water from room T to 0C
and 4x that amount to freeze food)
• 420 kJ to raise T of water from 0C to 100C, 5x that to
evaporate 1 kg of water.
• Heat of vaporization is about 7x greater than heat of
fusion (freezing)
• Therefore, evaporation of water is energy intensive
(concentrating juices, dehydrating foods…)
11
Thermal Properties

• Latent Heat, L, (kJ/kg or BTU/lb)


• Determine L experimentally when possible.
• When data is not available (no tables, etc)
use….
• L = 335 Xw where Xw is weight fraction of water
• Many fruits, vegetables, dairy products, meats
and nuts are given in ASHRAE Handbook of
Fundamentals

12
Thermal Properties

• Enthalpy, h, (kJ/kg or BTU/lb)


• Heat content of a material.
• Combines latent heat and sensible heat changes
• ΔQ = M(h2-h1)…amount of heat to raise a
product from T1 to T2
• ASHRAE Handbook of Fundamentals
• When data is not available use eqtn. 8.15 pg
230. Δh = M cp(T2 – T1) + MXw L
13
Thermal Properties

• Example 8.3:
• Calculate the amount of heat which must be removed
from 1 kg of raspberries when their temperature is
reduced from 25C to -5C.
• Assume that the specific heat of raspberries above
freezing is 3.7 kJ/kgC and their specific heat below
freezing is 1.86 kJ/kgC.
• The moisture content of the raspberries is 81% and the
ASHRAE tables for freezing of fruits and vegs. Indicate
that at -5C, 27% will not yet be frozen.
14
Thermal Properties

Problem 1: Determine the amount of heat


removed from 2 kg of sour cherries when
cooled from 28C to -7C. Assume MC of
92.3% and at -7C, 27% won’t be frozen.
Problem 2: Estimate the thermal diffusivity
of cheddar cheese at 22°C.

15
Prediction of Specific Heat

The specific heats of foodstuffs depend very much on


their composition. Knowing the specific heat of each
component of a mixture is usually sufficient to predict
the specific heat of the mixture (Sweat,1995).

Heldman (1975) proposed the following equation to


estimate the specific heat of foodstuffs using the mass
fraction of its constituents (water, protein, fat,
carbohydrate, and ash):

cp = 4.180Xw water + 1.547Xwprot + 1.672Xwfat


+ 1.42XwCHO + 0.836Xwash
Choi and Okos (1986) suggested the following equation
for products containing n components:

cp = ∑(Xwi . cpi )

Where:

Xwi = mass fraction of component i ,


cpi = specific heat of component i (J/kg K).
The temperature dependence of specific heat of major food
components has been studied. The specific heat of pure
water, carbohydrate (CHO), protein, fat, ash, and ice at
different temperatures can be expressed empirically in
J/kg◦C according to Choi and Okos (1986) as follows:

cpwater = 4081.7 − 5.3062 T + 0.99516T 2 (for −40 to 0◦C)

cpwater = 4176.2 − 0.0909 T + 5.4731 × 10−3 T 2 (for 0 to


150◦C)

cpCHO = 1548.8 + 1.9625 T − 5.9399 × 10−3 T 2 (for −40 to


50◦C)
cpprot = 2008.2 + 1.2089 T − 1.3129 × 10−3 T 2
(for−40to150◦C)

cpfat = 1984.2 + 1.4373 T − 4.8008 × 10−3 T2


(for −40 to 150◦C)

cpash = 1092.6 + 1.8896 T − 3.6817 × 10−3 T 2


(for −40 to 150◦C)

cpice = 2062.3 + 6.0769 T

where temperature (T ) is in (◦C) in these equations.


Specific heat of moist air can be expressed as a
function of relative humidity (RH) of air
(Riegel,1992):

cpmoist air = cpdry air(1 + 0.837RH)


Generally, experimentally determined
specific heat is higher than the predicted
value.

The reason may be the presence of bound


water, variation of specific heat of the
component phases with the source and
interaction of the component phases
(Rahman, 1995).

Rahman (1993) considered the excess specific


heat, cex, due to the interaction of the
component phases and proposed the following
equation:
Rahman (1993) correlated the excess specific
heat for fresh seafood as:
These equations are valid in a temperature
change when there is no phase change. If
there is a phase change, latent heat must be
incorporated. This is accomplished by using a
new term, apparent specific heat, which
includes both latent and sensible heat:
Estimate the specific heat of potatoes
containing 85% water.

Data:

cpwater = 4186.80 J/kgK


cpnonfat solids = 837.36 J/kgK
Solution:

Using Eq. (3.95) as suggested by Choi and


Okos (1986):
Approximate Composition of Wild Rice

Component Weight (%)

Water 8.5
Carbohydrate 75.3
Protein 14.1
Fat 0.7
Ash 1.4

Determine the specific heat of wild rice grain at 20°C


using Heldman’s equation and Choi and Okos’s
equations. Compare results.

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