| Autor: |
Antonio Bula, Marle´n Eliana Lo´pez B., Guillermo E. Valencia, John C. Turizo |
| Rok vydání: |
2009 |
| Předmět: |
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| Zdroj: |
Volume 6: Emerging Technologies: Alternative Energy Systems; Energy Systems: Analysis, Thermodynamics and Sustainability. |
| DOI: |
10.1115/imece2009-12969 |
| Popis: |
An optimization and a statistical analysis are presented in order to obtain a mixture based on commercial and inexpensive components, which represents the enthalpy behavior of the package described in UNE-EN441 standard. The enthalpy of the M package, which represents the thermal characteristics of lean meat used in test of refrigerated display cabinets, is estimated as a function of temperature. The package is used to analyze the heat transfer process in packages undergoing cooling or freezing conditions. The package is composed of hard wood sawdust, brine and a preservative. The points required for experimentation are determine according to D-Optimal experiment design, taking into account the concentration of each component. The β’s parameters for the semi-theoretical non linear correlation of the modified package enthalpy are estimated with nonlinear least square approach. Gauss-Newton algorithm with Levenberg-Marquardt modifications for global convergence is used. Correlation for the enthalpy package is presented and suggestions for future experimentation are presented in order to increase the accuracy of the regression.Copyright © 2009 by ASME |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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