We provide h - Empirical Calculator online (apkid: com.companyname.hcalculator) in order to run this application in our online Android emulator.
Description:
Run this app named h - Empirical Calculator using MyAndroid.
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The application has the options to determine the value of h (W/m^2C) of regular geometries subjected to natural convection or forced external convection.
The advantage of the application is that it has predictive models to determine the thermal properties of air and water, which are the typical fluids used to cool or heat food.
To predict the value of h under forced convection conditions, you must activate the cooling or heating medium to which the food is subjected, likewise, the values of characteristic length (thickness, length or diameter) must be entered, depending on corresponds to the selected geometry, the temperature of the surface of the food (T sup), the temperature of the heating or cooling medium (T medium) and the velocity of the fluid.
For the case of forced external convection, the application makes use of dimensionless numbers (Nu, Re, Pr), where the coefficients shown in Figure 1 were obtained through experimental data.
The dimensionless numbers were obtained by means of Buckingham's theorem.
This theorem is used to determine the number of independent dimensionless groups that can be obtained from a set of physical quantities that govern a given phenomenon.
According to this rule, if the number of relevant physical variables that govern a phenomenon is 'n', and the number of primary dimensions to express the dimensional formulas is 'm', then the number of independent dimensionless groups that can be formed combining these physical quantities is given by (n m).
If these dimensionless groups are designated by 1, 2, , etc., then the relationship between them can be expressed as: F(1, 2, 3, ) = 0.
The explanation about obtaining the dimensionless numbers as Nusselt, Reynolds and Prandtl is found in the learning modules.
The advantage of the application is that it has predictive models to determine the thermal properties of air and water, which are the typical fluids used to cool or heat food.
To predict the value of h under forced convection conditions, you must activate the cooling or heating medium to which the food is subjected, likewise, the values of characteristic length (thickness, length or diameter) must be entered, depending on corresponds to the selected geometry, the temperature of the surface of the food (T sup), the temperature of the heating or cooling medium (T medium) and the velocity of the fluid.
For the case of forced external convection, the application makes use of dimensionless numbers (Nu, Re, Pr), where the coefficients shown in Figure 1 were obtained through experimental data.
The dimensionless numbers were obtained by means of Buckingham's theorem.
This theorem is used to determine the number of independent dimensionless groups that can be obtained from a set of physical quantities that govern a given phenomenon.
According to this rule, if the number of relevant physical variables that govern a phenomenon is 'n', and the number of primary dimensions to express the dimensional formulas is 'm', then the number of independent dimensionless groups that can be formed combining these physical quantities is given by (n m).
If these dimensionless groups are designated by 1, 2, , etc., then the relationship between them can be expressed as: F(1, 2, 3, ) = 0.
The explanation about obtaining the dimensionless numbers as Nusselt, Reynolds and Prandtl is found in the learning modules.
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