ABSTRACT
In food processing, use of infrared heating for surface pasteurization of agricultural commodities is a perfect case of radiation heating. Convection heat transfer is rather significant in food processing due to the changes in temperature, velocity in a fluid that should be considered for designing the process. Convection heat transfer can be considered in two cases: forced and natural convection. In the first case, fluid motion is obtained by an external force like a pump or fan; in the second, it is triggered naturally due to evolution of buoyancy forces occurring with density changes with temperature. Temperature and flow field changes in a square cavity were also represented to demonstrate the natural convection-dependent temperature evolution. With the temperature and flow field changes, the solution of the Navier–Stokes equations with the energy equation is required for a complete mapping of a natural convection problem. This makes the natural convection problem a perfect case for computational fluid dynamics use.
