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A formula predicts the average surface heat transfer coefficient in cylindrical foods, indicating good accuracy compared to existing formulas.
The development of a formula and corresponding graphical representations for quickly estimating the average surface heat transfer coefficient (ASHTC) of cylindrical food are presented. Data analysis shows that the proposed formula achieves good accuracy, with errors not exceeding 15% compared to the experimental data of Dincer, Dincer and Genceli, and errors not exceeding 7% compared to Dincer’s empirical formula. Compared to Charan's formula, the error does not exceed 6%.
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Van Lai Dang (2026) studied this question.
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