การประมาณค่าสัมประสิทธิ์การพาความร้อนแบบธรรมชาติของกล้วยหอมและเผือกสีม่วงอบแห้งด้วยพลังงานแสงอาทิตย์ ESTIMATION OF NATURAL CONVECTIVE HEAT TRANSFER COEFFICIENT OF DRIED BANANA AND TARO BY SOLAR DRYING

Authors

  • จักราวุฒิ เตโช สาขาวิชาวิศวกรรมพลังงาน ภาควิชาเทคโนโลยีอุตสาหกรรม คณะเทคโนโลยีการเกษตรและเทคโนโลยีอุตสาหกรรม มหาวิทยาลัยราชภัฏนครสวรรค์
  • อีลีหย๊ะ สนิโซ สาขาวิชาฟิสิกส์ คณะวิทยาศาสตร์เทคโนโลยีและการเกษตร มหาวิทยาลัยราชภัฏยะลา

Keywords:

Convective Heat Transfer Coefficient, Agricultural Product, Dehydration

Abstract

This research was an attempt to estimate the natural convective heat transfer coefficient of Cavendish Banana (diameter of 2.5 cm, lengh of 10.4 cm) and Taro (depth of 0.5 cm, with of 4.7 cm, Lengh of 7.8 cm) in open sun drying conditions. The convective heat transfer coefficient was determined by Nu = hCX/K = N (Ra)n equation. Values of the constant, N and n were obtained by linear regression analysis. The results showed that the natural convective heat transfer coefficients of Cavendish Banana and Taro was 3.463 and 3.559 W/m2 oC, when N for Cavendish Banana and Taro were found to be 1.000 and 1.000, respectively, while n were found to be 0.253 and 0.274, for Cavendish Banana and Taro, respectively, at Pr = 0.697 and 6.227 107 < Gr < 6.139 108.

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References

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Published

2019-02-05

How to Cite

เตโช จ., & สนิโซ อ. (2019). การประมาณค่าสัมประสิทธิ์การพาความร้อนแบบธรรมชาติของกล้วยหอมและเผือกสีม่วงอบแห้งด้วยพลังงานแสงอาทิตย์ ESTIMATION OF NATURAL CONVECTIVE HEAT TRANSFER COEFFICIENT OF DRIED BANANA AND TARO BY SOLAR DRYING. Srinakharinwirot University Journal of Sciences and Technology, 10(20, July-December), 1–12. Retrieved from https://ph02.tci-thaijo.org/index.php/swujournal/article/view/170293

Issue

Vol. 10 No. 20, July-December (2018): Srinakharinwirot University (Journal of Science and Technology)

Section

บทความวิจัย

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