Dynamic Thermal Properties Estimation Using Sensitivity Coefficients for Rapid Heating Process
| العنوان: | Dynamic Thermal Properties Estimation Using Sensitivity Coefficients for Rapid Heating Process |
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| المؤلفون: | Ferhan Ozadali, Patnarin Benyathiar, Dharmendra K. Mishra, Anbuhkani Muniandy |
| المصدر: | Foods, Vol 10, Iss 1954, p 1954 (2021) Foods Volume 10 Issue 8 Department of Food Science Faculty Publications |
| بيانات النشر: | MDPI AG, 2021. |
| سنة النشر: | 2021 |
| مصطلحات موضوعية: | temperature-dependent thermal properties, Health (social science), Materials science, Mean squared error, Estimation theory, inverse problems, Chemical technology, Analytical chemistry, Single parameter, Plant Science, TP1-1185, Conductivity, Health Professions (miscellaneous), Microbiology, Article, scaled sensitivity coefficient, Thermal conductivity, TPCell, Scientific method, Thermal, Sensitivity (control systems), parameter estimation, Forest Sciences, Temperature-dependent thermal properties, Food Science |
| الوصف: | Thermal conductivity determination of food at temperatures > 100 °C still remains a challenge. The objective of this study was to determine the temperature-dependent thermal conductivity of food using rapid heating (TPCell). The experiments were designed based on scaled sensitivity coefficient (SSC), and the estimated thermal conductivity of potato puree was compared between the constant temperature heating at 121.10 °C (R12B10T1) and the rapid heating (R22B10T1). Temperature-dependent thermal conductivity models along with a constant conductivity were used for estimation. R22B10T1 experiment using the k model provided reliable measurements as compared to R12B10T1 with thermal conductivity values from 0.463 ± 0.011 W m−1 K−1 to 0.450 ± 0.016 W m−1 K−1 for 25–140 °C and root mean squares error (RMSE) of 1.441. In the R12B10T1 experiment, the analysis showed the correlation of residuals, which made the estimation less reliable. The thermal conductivity values were in the range of 0.444 ± 0.012 W m−1 K−1 to 0.510 ± 0.034 W m−1 K−1 for 20–120 °C estimated using the k model. Temperature-dependent models (linear and k models) provided a better estimate than the single parameter thermal conductivity determination with low RMSE for both types of experiments. SSC can provide insight in designing dynamic experiments for the determination of thermal conductivity coefficient. |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 2304-8158 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3702c1f344489f43b8f01745d9afffe https://www.mdpi.com/2304-8158/10/8/1954 |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....e3702c1f344489f43b8f01745d9afffe |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 23048158 |
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