การพัฒนากลไกสก๊อตโยคเพื่อกำเนิดกระแสการไหลแบบเป็นจังหวะสำหรับการส่งเสริมการถ่ายเทความร้อน : กรณีศึกษาการถ่ายเทความร้อนของไส้กรอก
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Abstract
Abstract
In this paper, the device for generating pulsating flow characteristics was developed for heat-transfer applications. The scotch-yoke mechanism, which is a reciprocating motion mechanism converting a rotational motion into a linear motion was used as the primary mechanism for producing such flows. The scotch-yoke mechanism forces the inlet uniform flow to become a sinusoidal motion, which leads to increased instability in flows. The results of applying unsteady pulsating flows to heat transfer on a sausage show that the influence of pulsating frequency is more significant on heat-transfer enhancement of a sausage. At a low Reynolds number and flow with an optimal pulsating frequency, the temperature of a sausage cools down more than the steady-flow conditions by approximately 14.7 %. The optimal pulsating frequency is found at 2 Hz and an amplitude of 0.35.
Keywords: heat transfer; food; sine wave; frequency; oscillating flow
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References
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