Accession Number : ADA313634
Title : Thermal Design and Optimization of the Self-Heating Group Ration.
Descriptive Note : Final rept. Oct 92-Sep 93,
Corporate Author : ARMY NATICK RESEARCH DEVELOPMENT AND ENGINEERING CENTER MA
Personal Author(s) : Nelson, Keith
PDF Url : ADA313634
Report Date : AUG 1996
Pagination or Media Count : 132
Abstract : In this study the Finite Difference Method (FDM) and Finite Element Method (FEM) were used to simulate the heat transfer within the Self-Heating Group Ration (SHGR). The FDM model primarily generated temperature versus time plots for different types of foods. The FEM model primarily predicted the heat losses from the SHGR container, and optimized the design of the container. Three experimental results using corn, beef stew, and water in the SHGR verified the FDM and FEM models. The FDM model then generated temperature versus time plots for potatoes and peas. The FEM model determined the heat losses for the current form of the SHGR container. The analysis revealed that 90% of the heat loss from the container went through the bottom side. Another ANSYS's model using 1 inch styrofoam on the bottom of the SHGR, reduced the total heat loss from the container by 35.5%. Yet, the total heat lost from the standard configuration was only 0.6% of the total heat input. A final analysis performed on the standard configuration of the SHGR determined the heat loss from the container in a cold environment (40 deg. F). The heat loss from the SHGR container in the cold environment was still only 1.14% of the total heat input. The analyses indicated the current design of the SHGR container is adequate to contain the heat produced by the chemical heaters when heating the food pouches.
Descriptors : *THERMAL PROPERTIES, *HEAT TRANSFER, *OPTIMIZATION, *FINITE ELEMENT ANALYSIS, *FINITE DIFFERENCE THEORY, *FOOD, *HEAT LOSS, INPUT, TEMPERATURE, CHEMICALS, WATER, POLYSTYRENE, COLD REGIONS, TIME, CONFIGURATIONS, TEMPERATURE CONTROL, SIDES, BOTTOM, PLOTTING, POTATOES, CORN, FOAM, HEATERS, BAGS, PEAS, BEEF.
Subject Categories : Food, Food Service and Nutrition
Distribution Statement : APPROVED FOR PUBLIC RELEASE