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As mentioned earlier in the article the convection heat transfer coefficient for each stream depends on the type of fluid, flow properties and temperature properties. Some typical heat transfer coefficients include: Air - h = 10 to 100 W/(m 2 K) Water - h = 500 to 10,000 W/(m 2 K).
The constant of proportionality is the heat transfer coefficient. [7] The law applies when the coefficient is independent, or relatively independent, of the temperature difference between object and environment. In classical natural convective heat transfer, the heat transfer coefficient is dependent on the temperature.
A convection oven (also known as a fan-assisted oven, turbo broiler or simply a fan oven or turbo) is an oven that has fans to circulate air around food [1] to create an evenly heated environment. In an oven without a fan, natural convection circulates hot air unevenly, so that it will be cooler at the bottom and hotter at the top than in the ...
Unlike conventional ovens, which cook food by surrounding it with hot air, convection ovens circulate the air. Convection ovens are built with a fan placed in the back of the oven.
Plus, how convection vs. conventional oven cooking differ.
The law holds well for forced air and pumped liquid cooling, where the fluid velocity does not rise with increasing temperature difference. Newton's law is most closely obeyed in purely conduction-type cooling. However, the heat transfer coefficient is a function of the temperature difference in natural convective (buoyancy driven) heat transfer.
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The Nusselt number is the ratio of total heat transfer (convection + conduction) to conductive heat transfer across a boundary. The convection and conduction heat flows are parallel to each other and to the surface normal of the boundary surface, and are all perpendicular to the mean fluid flow in the simple case.