Experimental analysis of heat transfer and airflow in a closed refrigerated display cabinet

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dc.contributor.authorChaomuang, Nattawut
dc.contributor.authorFlick, Denis
dc.contributor.authorDenis, Alain
dc.contributor.authorLaguerre, Onrawee
dc.date.accessioned2026-08-06T10:24:16Z
dc.date.available2026-08-06T10:24:16Z
dc.date.issued2019-03-01
dc.description.abstractThis study presents the experimental investigations on heat transfer and airflow in a closed refrigerated display cabinet. Air and product temperatures and air velocity were measured with thermocouples and a hot-wire anemometer, respectively. Temperature variation in the cabinet depends on the positions. The front areas contributed to higher temperature, whereas the rear areas were at a lower temperature. Benefits of doors were also examined by comparing the results of air and product temperatures with the case without doors. The cabinet with doors provided less temperature heterogeneity (ΔT<inf>max</inf>= 2.1 °C) compared to the case without door (ΔT<inf>max</inf>= 4.9 °C). The maximum air velocity in the air curtain of 0.6 m s<sup>−1</sup> was observed at the discharge grille. The horizontal air velocity from the perforated plate was low (<0.2 m s<sup>−1</sup>) for all shelves. The loading percentage in the cabinet did not significantly affect the airflow rate through the perforated plate.
dc.identifier.citationJournal of Food Engineering, 244, 101-114, 2019
dc.identifier.doi10.1016/j.jfoodeng.2018.09.009
dc.identifier.issn02608774
dc.identifier.other2-s2.0-85054823824
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/9778
dc.sourceJournal of Food Engineering
dc.subjectAirflow
dc.subjectClosed refrigerated display cabinet
dc.subjectExperimental study
dc.subjectHeat transfer
dc.subjectTemperature
dc.subjectVelocity
dc.titleExperimental analysis of heat transfer and airflow in a closed refrigerated display cabinet
dc.typeArticle

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