Mathematical Modeling of the Heat Transfer Process in Spherical Objects with Flat, Cylindrical and Spherical Defects

Abstract

This paper proposes a method for determining the optimal parameters for the thermal testing of plant tissues of fruits and vegetables containing surface and subsurface defects in the form of areas of plant tissues with different thermophysical characteristics. Based on well-known mathematical models for objects of predominantly flat, cylindrical and spherical shapes containing flat, spherical and cylindrical regions of defects, numerical solutions of three-dimensional, non-stationary temperature fields were found, making it possible to measure the power and time of the thermal exposure of the sample surface to the radiation from infrared lamps using the finite element method. This made it possible to ensure the reliable detection of a temperature contrast of up to 4 °C between the defect and defect-free regions of the test object using modern thermal imaging cameras. In this case, subsurface defects can be detected at a depth of up to 3 mm from the surface. To determine the parameters of mathematical models of temperature fields, such as thermal conductivity and a coefficient of the thermal diffusivity of plant tissues, a new method of a pulsed heat flux from a flat heater is proposed; this differs in the method of processing experimental data and makes it possible to determine the required characteristics with high accuracy during the active stage of the experiment in a period not exceeding 1–3 min.