Heat transfer between heating medium and food packaging using Newton’s Law of Cooling / Nurin Dania Salman, Nur Afiqah Aliah Zapri and Nur Nabilah Abdul Rahim

In food processing, thermal processes exist where it is a process of reducing or destroying microbial activity. During thermal process, food is heated until it reaches a specific temperature for predetermined time and then cooled (Augusto & Cristianini, 2011). From the process, safety and stable...

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Main Authors: Salman, Nurin Dania, Zapri, Nur Afiqah Aliah, Abdul Rahim, Nur Nabilah
Format: Student Project
Language:English
Published: 2023
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Online Access:https://ir.uitm.edu.my/id/eprint/82640/1/82640.pdf
https://ir.uitm.edu.my/id/eprint/82640/
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spelling my.uitm.ir.826402023-08-15T05:14:40Z https://ir.uitm.edu.my/id/eprint/82640/ Heat transfer between heating medium and food packaging using Newton’s Law of Cooling / Nurin Dania Salman, Nur Afiqah Aliah Zapri and Nur Nabilah Abdul Rahim Salman, Nurin Dania Zapri, Nur Afiqah Aliah Abdul Rahim, Nur Nabilah Mathematical statistics. Probabilities In food processing, thermal processes exist where it is a process of reducing or destroying microbial activity. During thermal process, food is heated until it reaches a specific temperature for predetermined time and then cooled (Augusto & Cristianini, 2011). From the process, safety and stable food products will be obtained. In food processing operations such as food packaging, thermal processing is the safest method as there is no contact between the processed food and its surroundings. Newton’s Law of Cooling is one of the model used in food processing. Newton’s Law of Cooling states that the rate of cooled object is proportional to the difference in temperature between the object and its surroundings. In food processing, Newton’s Law of Cooling is used to determine the convection of heat transfer between heating medium and package surface. In this study, we are going to compare the quantity of heat flow in convective heat transfer between heating medium and package surface, and to determine the difference between the rate of temperature over time and the Laplacian of temperature. From the results we obtained for Phase 1, we observe that the quantity of heat transfer from heating medium to package surface is determined by the difference between temperature of heating medium and package surface. Huge difference in both temperatures will increase the heat flow quantity from heating medium to package surface. For Phase 2, we also observe that the Laplacian of the temperature through the package decrease as the longer the time taken for the heat to transfer through the package. 2023 Student Project NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/82640/1/82640.pdf Heat transfer between heating medium and food packaging using Newton’s Law of Cooling / Nurin Dania Salman, Nur Afiqah Aliah Zapri and Nur Nabilah Abdul Rahim. (2023) [Student Project] (Unpublished)
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Mathematical statistics. Probabilities
spellingShingle Mathematical statistics. Probabilities
Salman, Nurin Dania
Zapri, Nur Afiqah Aliah
Abdul Rahim, Nur Nabilah
Heat transfer between heating medium and food packaging using Newton’s Law of Cooling / Nurin Dania Salman, Nur Afiqah Aliah Zapri and Nur Nabilah Abdul Rahim
description In food processing, thermal processes exist where it is a process of reducing or destroying microbial activity. During thermal process, food is heated until it reaches a specific temperature for predetermined time and then cooled (Augusto & Cristianini, 2011). From the process, safety and stable food products will be obtained. In food processing operations such as food packaging, thermal processing is the safest method as there is no contact between the processed food and its surroundings. Newton’s Law of Cooling is one of the model used in food processing. Newton’s Law of Cooling states that the rate of cooled object is proportional to the difference in temperature between the object and its surroundings. In food processing, Newton’s Law of Cooling is used to determine the convection of heat transfer between heating medium and package surface. In this study, we are going to compare the quantity of heat flow in convective heat transfer between heating medium and package surface, and to determine the difference between the rate of temperature over time and the Laplacian of temperature. From the results we obtained for Phase 1, we observe that the quantity of heat transfer from heating medium to package surface is determined by the difference between temperature of heating medium and package surface. Huge difference in both temperatures will increase the heat flow quantity from heating medium to package surface. For Phase 2, we also observe that the Laplacian of the temperature through the package decrease as the longer the time taken for the heat to transfer through the package.
format Student Project
author Salman, Nurin Dania
Zapri, Nur Afiqah Aliah
Abdul Rahim, Nur Nabilah
author_facet Salman, Nurin Dania
Zapri, Nur Afiqah Aliah
Abdul Rahim, Nur Nabilah
author_sort Salman, Nurin Dania
title Heat transfer between heating medium and food packaging using Newton’s Law of Cooling / Nurin Dania Salman, Nur Afiqah Aliah Zapri and Nur Nabilah Abdul Rahim
title_short Heat transfer between heating medium and food packaging using Newton’s Law of Cooling / Nurin Dania Salman, Nur Afiqah Aliah Zapri and Nur Nabilah Abdul Rahim
title_full Heat transfer between heating medium and food packaging using Newton’s Law of Cooling / Nurin Dania Salman, Nur Afiqah Aliah Zapri and Nur Nabilah Abdul Rahim
title_fullStr Heat transfer between heating medium and food packaging using Newton’s Law of Cooling / Nurin Dania Salman, Nur Afiqah Aliah Zapri and Nur Nabilah Abdul Rahim
title_full_unstemmed Heat transfer between heating medium and food packaging using Newton’s Law of Cooling / Nurin Dania Salman, Nur Afiqah Aliah Zapri and Nur Nabilah Abdul Rahim
title_sort heat transfer between heating medium and food packaging using newton’s law of cooling / nurin dania salman, nur afiqah aliah zapri and nur nabilah abdul rahim
publishDate 2023
url https://ir.uitm.edu.my/id/eprint/82640/1/82640.pdf
https://ir.uitm.edu.my/id/eprint/82640/
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