Authors : Ali Sanayei, Amin Behzadmehe and Masoud Hosseini Sarvari
Abstract: This study is produced by investigation of data that gathered from an experimental research. In this study, we study the Biscuit’s top surface temperature changes with time, while transfer from oven to packing place by conveyors in Nane Qodse Razavi Factory. The Fourier field equation for transient heat transfer is used as the basis for the deterministic modeling of a single biscuit. According to data taken from factory’s quality control laboratory, the humidity inside biscuits change at 0.5% of weight when they move from the oven exit to the packing place. Therefore, mass transmission is ignored. On top of the biscuits we have three heat transfer modes: forced and natural convective and radiative heat transfer. In forced convective heat transfer we have used correlations of flow along a semi infinite plate with arbitrarily specified surface temperature. Under the biscuits because of the high number resulted from dividing thermal resistance of the whole circumference under the biscuit by the thermal resistance of circumference on top of the biscuit, boundary condition of the insulator is used. Experimental results measured by an infrared thermometer. To compare theoretical and experimental data and investigations on correctness of the hypotheses, the graphs of both are drawn in one form. Coefficients of heat transfer and their effect on biscuit’s temperature is investigated in different states on conveyor and the results are shown in graphs.
Ali Sanayei, Amin Behzadmehe and Masoud Hosseini Sarvari, 2010. Simulation of Digestive Biscuit’s Temperature Changes in Cooling Process Applied in Nane Qodse Razavi Factory. Journal of Food Technology, 8: 8-13.