heating surface


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heating surface

[′hēd·iŋ ‚sər·fəs]
(engineering)
The surface for the absorption and transfer of heat from one medium to another.
References in periodicals archive ?
2] Subscripts a = air cond = conduction conv = convection rad = radiation f = fluid s = heating surface 0 = ambient or baseline
Multiple combinations of performance parameters and adopted constructional designs may lead to substantial differences in thermal energy efficiency of heating surface and thus increase cost of the entire system.
The research on plain surfaces or tubes shows that the nucleate pool boiling heat transfer of a refrigerant/oil mixture is obviously affected by the oil concentration; at an oil concentration below 5%, oil slightly enhances or reduces the nucleate pool boiling heat transfer, depending on the heating surface structure (Mohrlok et al.
It can be concluded that, at higher values of SPL, the packets get enough energy to travel to the heat transfer surface and carry the heat from the heating surface to the bed material
Heating up is accomplished in 30-45 minutes via the heating surfaces of the wort coppers (base heating surface, internal cooker, external cooker).
Tenders are invited for O/H Of Heating Surface Of Boiler # 5 & 6.
Tenders are invited for Overhauling Of Heating Surface, Repair/Replacement Of Insulation/Structure/Catwalks &Maintenance Of Auxiliaries Equipment In Cdcp Boilers.
The correct placement of the heating surface in boiler gas passes depending on corrosion activity of ash and metal temperature is essential.
It is widely accepted that two complementary mechanisms of heat transfer exist in the influence area of nucleation site that contribute to efficient cooling of heating surface in PNB regime.
The ALEXANDRIA adds some six inches in width and five inches in height for a larger heating surface and features an electroplate chrome finish.
a short boiling time retains fruit integrity and minimises losses in flavours and colours, and an increase in boiling time may produce excessive invert sugar; the same considerations must be given today to the ratio between batch volume and heating surface area, steam pressure, boiling temperature and holding times.
The Stroh system introduces the beer into a rotating evaporator system and centrifugal force spreads the liquid into a thin film over the heating surface.

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