Local surface heat transfer coefficients on a model beef side

Abstract Measurements of heat transfer coefficients were performed at 11 different positions on the surface of a fibreglass model of a side of beef for a range of free stream velocities and turbulence intensities, using customised heat transfer sensors and commercial heat flux sensors. There was wide variation between the results at the different measurement positions; for low velocities or high turbulence intensities, the difference between the maximum and minimum value was as high as 140% of the mean. For free stream velocities below 1 m s −1 , the heat transfer coefficients measured at the tenderloin position were very low, which suggested that there was very poor air movement around the sensor due to its position in a semi-enclosure within the intestinal cavity. The heat transfer coefficients at most of the sensor positions followed the usual power law dependence on air velocity.