Convection and radiation combined surface heat transfer coefficient in baking ovens


SAKIN M., Kaymak-Ertekin F. , ILICALI C.

JOURNAL OF FOOD ENGINEERING, cilt.94, ss.344-349, 2009 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 94
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1016/j.jfoodeng.2009.03.027
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Sayfa Sayıları: ss.344-349

Özet

The combined surface heat transfer coefficient is a determining parameter of convective baking process time and efficiency, as well as the resulting food product quality. By this study, the combined surface heat transfer coefficient term was determined at the convective oven temperature range of 70-220 degrees C, with fan (turbo) and without fan (static oven) applications. The methods of "Lumped Capacity" and "Time-Temperature Matching" were used. Both methods utilize the time-temperature data at a fixed position of a definite material, during unsteady state heating up period inside the convective oven. The increase in oven temperature and the fan application in the oven derived higher calculated values of surface heat transfer coefficients. Good agreement was observed between both methods and the literature values. The given methods are applicable to other oven types and heating modes. (C) 2009 Elsevier Ltd. All rights reserved.