Convective heat transfer coefficient of crops in forced convection drying - an experimental study

In this paper, a simulation study has been conducted for determination of the convective heat transfer coefficients of six crops, namely, green chillies, green peas, white gram, onion, potato and cauliflower under forced convection drying. Data obtained from experimentation under open and closed simulated conditions have been used to determine values of the coefficients C and n and, consequently, convective heat transfer coefficient. The data have also been analysed in terms of per cent uncertainty. (C) 2001 Elsevier Science Ltd. All rights reserved.