ABSTRACT
In theory, convection heating occurs within a fluid by the
redistribution of thermal energy between the sections of the
fluid by the bulk movement of molecules of the fluid.
However, it is most commonly encountered when a fluid
and solid of different temperatures come in contact with
each other and exchange heat. Consequently, it becomes
difficult to consider convection in isolation from other
forms of heat exchange since in solid-fluid heat exchange,
heat must move by conduction to or from the solid surface.
In addition, many examples of convection heating in the
food industry also incorporate other forms of heat
exchange (e.g., radiant heat transfer in baking ovens).
This short entry of convection heating will therefore con-
sider both the fundamental theory of convection heating
and the combination heat transfer mechanisms in which
convection plays an important role.
