Heat Transfer Convection in The Cooking of Apple Using a Solar Cooker Box-Type

In this work, experimental results to determine the convection heat transfer coefficient in the cooking process of apple using a solar cooker box-type are presented. Experimental data of temperatures for water, surface and central point of the apple were used. To determine the convection coefficient, the apple was modelled as a sphere. The temperatures evolution was defined using thermocouples located at water, surface and central point in the vegetables. Using heat transfer convection equations in transitory state and the temperatures measured, the Biot number and the convection coefficient were determined.