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The Combined Effects of Heat Transfer Coefficient and Thermal Diffusivity on Heating Rates of Solid Materials - A Simple Analysis
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Xiao Dong Chen
Published/Copyright:
July 23, 2008
It is often perceived that an object with a higher thermal diffusivity will heat faster in comparison to that with a lower thermal diffusivity. This is however not always the case, as previously numerically proved by Palazoglu (2006). In this short communication, an analytical explanation of this is provided. Three generic cases are discussed which reinforce the observations made by Palazoglu (2006).
Published Online: 2008-7-23
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Keywords for this article
thermal diffusivity;
heat transfer coefficient;
heating rate;
analytical solutions
Articles in the same Issue
- Article
- Rheological Properties of Diluted Pummelo Juice as Affected by Three Different Concentrations
- The Combined Effects of Heat Transfer Coefficient and Thermal Diffusivity on Heating Rates of Solid Materials - A Simple Analysis
- Physical-Mechanical Properties and Chemical Composition of Balangu (Lallemantia royleana (Benth. in Walla.)) Seed
- Improving Nutritional Value of Dried Blueberries (Vaccinium corymbosum L.) Combining Microwave-Vacuum, Hot-Air Drying and Freeze Drying Technologies
- Effect of Pretreatments on Air Drying of Papaya Cubes
- Fermentative Production, Purification and Characterization of Nisin
- Modeling of the Mass Transfer Effect in Biphasic Enzyme Membrane Reactor for Hydrolysis of Olive Oil
- Effect of the NaOH Concentration and Temperature on the Dissolution Mechanisms of ß-Lactoglobulin Gels in Alkali
- Effects of Heat and Pulsed Electric Fields on Bioactive Components and Color of Green Tea Infusions
- Flow Behaviors of High Acyl Gellan Aqueous Solutions as Affected by Temperature, and Calcium and Gellan Concentrations
- Effect of Osmotic Pre-Treatment on the Air-Drying Behavior and Quality of Plum Tomato Pieces
- Shorter Communication
- Effect of High Pressure Shift Freezing Process on Microbial Inactivation in Dairy Model Food System
- Improved Process of Cassava Processing into ``Attiéké'', a Traditional Food Product of Côte D'Ivoire
