Transient and Steady-State Heat Transfer in Irradiated Citrus Fruit
- 1 April 1953
- journal article
- research article
- Published by ASME International in Transactions of the American Society of Mechanical Engineers
- Vol. 75 (3) , 421-425
- https://doi.org/10.1115/1.4015310
Abstract
This paper presents an analytical study of the thermal structure within citrus fruits that are artificially heated by radiant orchard heaters; this analysis may be utilized to establish more firmly orchard heating-design criteria. Transient and steady-state temperature solutions are derived for an ideal heat-transfer system consisting of a homogeneous sphere which suddenly receives radiant energy from a point source and loses energy by convection and reradiation to the surroundings. These solutions are compared to a set of experimental temperature measurements within an orange which was transiently irradiated in an orchard.Keywords
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