Korrektur Text/ Correction Text

[minu]

Hallo! Ich musste etwas über Wärmeübertragung auf Englisch schreiben und brauche dringend Korrektur Hilfe!! Bitte helft mir!! Habe eigtl einen Engländer an der Hand für so etwas, aber der ist leider im Urlaub, bin ehrlich verzweifelt

Heat Transfer Related to the Discontinuous Cooling Tunnel

The notion heat transfer includes all phenomena which contains a spatially transport of heat. Heat transfer ensues always due to a temperature gradient from the higher to the lower temperature following the principle of the second law of thermodynamics. Three types of heat transfer can be distinguished: convection, heat conduction and heat radiation. In the cooling tunnel are the effects of the heat conduction and convection of relevance.

The heat transfer in the tunnel ensues between the cooled flowing air and the yogurt pots by the principal of forced convection. The air is forced to its movement because of the commitment of the high performance fans. By the convection occurs next to the molecular heat conduction also energy transfer through to energy transport in form of enthalpy and the kinetic of the fluid.


(Here would usual come an equation, but im not allowed to put it in)


The heat transfer coefficient is not a material constant, it depends on geometrical circumstances, the flow velocity, the type of flow and the property values of the surrounding fluid. The covered equation is a possibility to calculate only the local heat transfer coefficient. The calculation is in the most cases only approximately possible and shall be in cause of the complicated geometrics, the various air temperatures in the pallet and of the unknown speed of the air not closer examined. It may be assumed, that the type of flow is of turbulence nature due to the many different ways trough the pots and trays inside a pallet.

It should be also the unsteady heat conduction in a particular yogurt pot be short observed. The yogurt pots can be seen as solids, it occurs no movement anymore to the filled yogurts. By contribution of the around 21°C warm yogurts in the tunnel with 0°C air temperature alters the temperature of the yogurt in a pot as well temporally as locally. The air leads the air away from the surface of the yogurt pots in relation to its heat transfer coefficient and the temperature difference between the pots and the air. The surface cools down and it develops a temperature gradient and subsequently a heat flow within the yogurt. Consequently decreases the temperature from the middle to the outside of a pot and would declines with passing time until the middle temperature achieves the surrounding temperature of the cooled air.

[Delfino]

Heat transfer related to the discontinuous cooling tunnel

The notion of heat transfer includes all phenomena which contain a spatially transport of heat.
The heat transfer between objects of different temperatures in proximity can never be stopped; it can only be decreased.

The direction and dimension of the temperature changes is characterised by the temperature gradient.
This physical quantity is measured in units of degrees (on a particular temperature scale) per unit length.

According to the principle described by the second law of thermodynamics heat transfer occurs from a higher-temperature object to a cooler-temperature one.
This process continues until the thermal equilibrium is reached, which means that they are at the same temperature.

Three types of heat transfer can be distinguished: convection, heat conduction and heat radiation.

In the cooling tunnel the effects of heat conduction and convection are of relevance.
The heat transfer in the tunnel takes place between the cool airflow and the yoghurt pots by the principal of forced convection.
Forced convection is a type of heat transport in which fluid motion is generated by an external source (like a pump, fan, suction device, etc.).

The cool air is forced to move on a predetermined path by high performance fans.
Convective heat (and mass) transfer take place through the sum of diffusive and advective transfer within fluids (i.e. liquids, gases and rheids).
The diffusion is caused by the random Brownian motion of individual particles,
while the advection transports heat and matter by the larger-scale motion of currents in the fluid.

Enthalpy (denoted as H; specific enthalpy denoted as h) is a thermodynamic property of a thermodynamic system
that describes it's thermodynamic potential and is also used to calculate the heat transfer
(during a quasistatic process taking place in a closed thermodynamic system).

The kinetic energy of an object is the energy which it possesses due to its motion.


(Here would usual come an equation, but I'm not allowed to put it in.)


The heat transfer coefficient is not a material constant.
It depends on geometrical circumstances, the flow velocity, the type of flow and the properties of the surrounding fluid.
The above mentioned equation is a possibility to calculate the local heat transfer coefficient.
A calculation is in the most cases only an approximation and won't be closer examined here.
The main reasons are the complicated geometrics involved, the various air temperatures in the pallet and the unknown speed of the air.
Furthermore, it can be assumed, that the air flow is of a turbulent nature due to the many different ways trough the trays with the yoghurt pots inside a pallet.

The temperature distribution within a particular yoghurt pot cannot be observed directly and is therefore also rather uncertain. * no advection->conduction in sold objects
The yoghurt pots can be seen as solid objects, because it occurs no current movement within the filled yoghurt anymore.
The placement of the warm yoghurt with a temperature of around 21°C in the cooling tunnel with 0°C air temperature alters the temperature of the yoghurt in each pot and the surroundings at least temporally.
The air flow created by the fans leads the air away from the surface of the yoghurt pots depending on the heat transfer coefficient and the temperature difference between the pots and the surrounding air.
The surface area of the yoghurt cools down and this creates a temperature difference which initiates a consequent heat flow within the yoghurt.
The heat transfer continues while the temperature of the yoghurt gradually declines until the temperature in the middle of the yoghurt pots equals the temperature of the cool surrounding air.

[minu]

Danke, dass du dir so viel mühe gemacht hast!!! aber eins muss ich doch loswerden: yogurt ohne "h"..habe ein praktikum in einer molkerei in england gemacht und bin mir da gaaanz sicher

[Duckduck (Contributor)]

Heat transfer related to the discontinuous cooling tunnel
The notion of heat transfer includes all phenomena which contain a spatially transport of heat.
The heat transfer between objects of different temperatures in proximity can never be stopped; it can only be decreased.

The direction and dimension of the temperature changes are characterised by the temperature gradient.
This physical quantity is measured in units of degrees (on a particular temperature scale) per unit length.

According to the principle described by the second law of thermodynamics, heat transfer occurs from a higher-temperature object to a cooler-temperature one.
This process continues until the thermal equilibrium is reached, which means that they are at the same temperature.

Three types of heat transfer can be distinguished: convection, heat conduction and heat radiation.

In the cooling tunnel the effects of heat conduction and convection are of relevance.
The heat transfer in the tunnel takes place between the cool airflow and the yoghurt pots by the principal of forced convection.
Forced convection is a type of heat transport in which fluid motion is generated by an external source (like a pump, fan, suction device, etc.).

The cool air is forced to move on a predetermined path by high performance fans.
Convective heat (and mass) transfer take place through the sum of diffusive and advective transfer within fluids (i.e. liquids, gases and rheids).
The diffusion is caused by the random Brownian motion of individual particles,
while the advection transports heat and matter by the larger-scale motion of currents in the fluid.

Enthalpy (denoted as H; specific enthalpy denoted as h) is a thermodynamic property of a thermodynamic system
that describes its thermodynamic potential and is also used to calculate the heat transfer
(during a quasistatic process taking place in a closed thermodynamic system).

The kinetic energy of an object is the energy which it possesses due to its motion.


(Here would usual come an equation, but I'm not allowed to put it in.)


The heat transfer coefficient is not a material constant.
It depends on geometrical circumstances, the flow velocity, the type of flow and the properties of the surrounding fluid.
The above mentioned equation is a possibility to calculate the local heat transfer coefficient.
In most cases, a calculation is only an approximation and will not be examined more closely here.
The main reasons are the complicated geometrics involved, the various air temperatures in the pallet and the unknown speed of the air.
Furthermore, it can be assumed that the air flow is of a turbulent nature due to the many different ways through the trays with the yoghurt pots inside a pallet.

The temperature distribution within a particular yoghurt pot cannot be observed directly and is therefore also rather uncertain. * no advection->conduction in sold objects
The yoghurt pots can be seen as solid objects, because within the filled yoghurt there is no current movement anymore.
The placement of the warm yoghurt with a temperature of around 21°C in the cooling tunnel with 0°C air temperature alters the temperature of the yoghurt in each pot and the surroundings at least temporally.
The air flow created by the fans leads the air away from the surface of the yoghurt pots depending on the heat transfer coefficient and the temperature difference between the pots and the surrounding air.
The surface area of the yoghurt cools down and this creates a temperature difference which initiates a consequent heat flow within the yoghurt.
The heat transfer continues while the temperature of the yoghurt gradually declines until the temperature in the middle of the yoghurt pots equals the temperature of the cool surrounding air.

@Delfino: geniale Korrektur, sowas kannst nur Du!!!! Aber ein paar Hölperchen habe ich noch gefunden. Natürlich rein sprachlicher Natur, inhaltlich schien mir alles i.O. zu sein *prust*

Grüße
Duckduck

[Delfino]

Heat transfer related to the discontinuous cooling tunnel
The notion of heat transfer includes all phenomena which contain a spatial transport of heat.
The heat transfer between objects of different temperatures in proximity can never be stopped; it can only be decreased.

The direction and dimension of the temperature changes are characterised by the temperature gradient.
This physical quantity is measured in units of degrees (on a particular temperature scale) per unit length.

According to the principle described by the second law of thermodynamics, heat transfer occurs from a higher-temperature object to a cooler-temperature one.
This process continues until the thermal equilibrium is reached, which means that they are at the same temperature.

Three types of heat transfer can be distinguished: convection, heat conduction and heat radiation.

In the cooling tunnel the effects of heat conduction and convection are of relevance.
The heat transfer in the tunnel takes place between the cool airflow and the yoghurt pots by the principal of forced convection.
Forced convection is a type of heat transport in which fluid motion is generated by an external source (like a pump, fan, suction device, etc.).

The cool air is forced to move on a predetermined path by high performance fans.
Convective heat (and mass) transfer take place through the sum of diffusive and advective transfer within fluids (i.e. liquids, gases and rheids).
The diffusion is caused by the random Brownian motion of individual particles,
while the advection transports heat and matter by the larger-scale motion of currents in the fluid.

Enthalpy (denoted as H; specific enthalpy denoted as h) is a thermodynamic property of a thermodynamic system
that describes its thermodynamic potential and is also used to calculate the heat transfer
(during a quasistatic process taking place in a closed thermodynamic system).

The kinetic energy of an object is the energy it possesses due to its motion.


(Here would usual come an equation, but I'm not allowed to put it in.)


The heat transfer coefficient is not a material constant.
It depends on geometrical circumstances, the flow velocity, the type of flow and the properties of the surrounding fluid.
The above mentioned equation is a possibility to calculate the local heat transfer coefficient.
In most cases, a calculation is only an approximation and will not be examined more closely here.
The main reasons are the complicated geometrics involved, the various air temperatures in the pallet and the unknown speed of the air.
Furthermore, it can be assumed that the air flow is of a turbulent nature due to the many different ways through the trays with the yoghurt pots on each pallet.

The temperature distribution within a particular yoghurt pot cannot be observed directly and is therefore also rather uncertain. * no advection->conduction in sold objects
The yoghurt pots can be seen as solid objects, because within the filled yoghurt there is no current movement anymore.
The placement of the warm yoghurt with a temperature of around 21°C in the discontinuous cooling tunnel with 0°C air temperature alters the temperature of the yoghurt in each pot and the surroundings at least temporally.
The air flow created by the fans leads the warmed air away from the surface of the yoghurt pots.
This process depends on the heat transfer coefficient or to be more specific the temperature difference between the pots and the surrounding air.
The surface area of the yoghurt gradually cools down and this creates a temperature difference which initiates a heat flow within the yoghurt.
The heat transfer continues until the temperature in the middle of the yoghurt pots equals the temperature of the cool surrounding air or the pallet is moved to another location.

Cooling tunnels with discontinuous operational mode can cool the products as long as necessary:
an automatic handling system sets the pallets in a fixed parking place and collects them again once those goods have reached the right temperature.
They usually operate by pulling products through the tunnel on a conveyor belt, cooling them through different methods as it travels down the tunnel.

http://www.process-systems.com.au/web/i ... pment.html

@Duckduck
Danke für deine Korrektur. Es war wohl doch schon etwas spät gestern.
Ich habe jetzt auch noch ein paar Kleinigkeiten verbessert.

[minu]

@Delphino: keine sorge, den tunnel hab ich bereits ausführlich beschrieben

[Delfino]

Bitte achte auch im Deutschen auf deine Rechtschreibung. Einige englische Muttersprachler möchten hier ihr Deutsch verbessern.

Danke, dass du dir so viel Mühe gemacht hast!
Aber eins muss ich doch loswerden: yogurt ohne "h"
Ich habe ein Praktikum in einer Molkerei in England gemacht und ich bin mir da ganz sicher

Meine offensichtlich nicht perfekte Rechtschreibprüfung (English, UK) im Webbrowser hatte die Schreibweise ohne h beanstandet.

Es sind aber beide Schreibweisen möglich.
Sie auch:

http://dictionary.cambridge.org/diction ... #yogurt__3

http://dict.leo.org/ende?lang=en&search=yoghurt