EVERGREEN

Joint Journal of Novel Carbon Resource Sciences and Green Asia Strategy

ISSN:2189-0420 (Print until Mar 2020)
ISSN:2432-5953 (Online)

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Development of a Formula for Predicting Average Surface Heat Transfer Coefficient of Cylindrical Foods

Van Lai Dang1,*
1Dak Lak College, 594 Le Duan, Ea Kao Ward, Dak Lak province, Vietnam
*Author to whom correspondence should be addressed:
E-mail: laithpy@gmail.com (VLD)
Evergreen, Vol. 13, Iss. 01, pp. 396–400, 2026
DOI: 10.5109/7411074
Creative Commons Attribution 4.0 International Creative Commons Attribution 4.0 International
Received: June 05, 2025 | Revised: August 26, 2025 | Accepted: September 04, 2025 | Published: March 2026
Abstract
The development of a formula and corresponding graphical representations for quickly estimating the average surface heat transfer coefficient (ASHTC) of cylindrical food are presented. Data analysis shows that the proposed formula achieves good accuracy, with errors not exceeding 15% compared to the experimental data of Dincer, Dincer and Genceli, and errors not exceeding 7% compared to Dincer’s empirical formula. Compared to Charan's formula, the error does not exceed 6%.
Keywords
cylindrical food; formula; freezing time; Heat transfer coefficient
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