Local surface heat transfer coefficients on a model lamb carcass Original Research Article

Measurements of heat transfer coefficients (HTC’s) at four different positions on the surface of a model lamb carcass were performed using a steady state sensor that has been described previously. The model carcass was placed in a wind tunnel and subjected to airflows at 5 °C. HTC’s were measured for free-stream air velocities between 0.5 and 8 m s−1 and free-stream turbulence intensities between 1% and 8%. At the lowest turbulence intensity, the measured HTC’s varied by as much as a factor of 5, depending on the location of the sensor on the carcass surface. When the turbulence intensity was increased, a significant increase in the HTC’s at one position was observed, and the overall variation in heat transfer coefficients was lower. The effect of natural convection was also investigated, but was not found to be as significant as the effect of sensor position or turbulence intensity.