Baking of flat bread in an impingement oven: An experimental study of heat transfer and quality aspects

Drying Technology

Volumn 26, Issue 7, 2008, Pages 902-909

  Banooni, S ^a   Hosseinalipour, S M ^a   Mujumdar, A S ^b   Taheran, E ^a   Bahiraei, M ^a   Taherkhani, P ^a  

^a IRAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Iran)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Baking; Browning; Color; Flat bread; Image processing; Impinging jets

Indexed keywords

BAKERIES; COMPUTER GRAPHICS; HEAT CONDUCTION; HEAT EXCHANGERS; HEAT TRANSFER; HEATING EQUIPMENT; IMAGE PROCESSING; IMAGING SYSTEMS; IMAGING TECHNIQUES; JETS; OPTICAL DATA PROCESSING; OVENS; STOVES; TEST FACILITIES; THERMOANALYSIS;

BAKING PROCESSES; BREAD BAKING; CONDUCTION HEAT TRANSFER; CONVECTIVE HEAT-TRANSFER; CONVENTIONAL OVENS; EXPERIMENTAL STUDIES; JET VELOCITIES; MONITOR (CO); OPERATING PARAMETERS; QUALITY ASPECTS; QUALITY PERFORMANCE; QUALITY PRODUCTS; SURFACE COLOR CHANGES; WEIGHT LOSSES;

FOOD PRODUCTS PLANTS;

EID: 47349110848     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930802142614     Document Type: Article

References (27)

1. Mujumdar, A. S. (2007) Handbook of Industrial Drying,, p. 1426. CRC Press, Boca Raton, FL
2. Li, A. and Walker, C. E. (1996) Cake baking in conventional impingement and hybrid ovens. Journal of Food Science, 61:1, pp. 188-197.
3. Walker, C. E. (1989) Impingement oven technology: Part II. Applications and future. Technical Bulletin of American Institute of Baking, 9:11, pp. 1-11.
4. Henke, M. C. (1984) Advances in Catering Technology, pp. 107-113.
5. Millsap, S. and Marks, B. P. (2004) Condensing-convective boundary conditions in moist air impingement ovens. Journal of Food Engineering
6. Xue, J. and Walker, C. E. (2002) Humidity change and its effects on baking in an electrically heated air jet impingement oven. Food Research International, 36, pp. 561-569.
7. Wahlby, U., Skjoldebrand, Ch. and Junker, E. (2000) Impact of impingement on cooking time and food quality. Journal of Food Engineering, 43, pp. 179-187.
8. Lostie, M., Peczalski, R., Andrieu, J. and Laurent, M. (2002) Study of sponge cake batter baking process. I. Experimental data. Journal of Food Engineering, 51, pp. 131-137.
9. Chevallier, S., DellaValle, G., Colonna, P., Broyart, B. and Trystram, G. (2002) Structural and chemical modifications of short dough during baking. Journal of Cereal Science, 35, pp. 1-10.
10. Sommier, A., Chiron, H., Colonna, P., Della Valle, G. and Rouille, J. (2004) An instrumented pilot scale oven for the study of French bread baking. Journal of Food Engineering
11. Polat, S. (1993) Heat and mass transfer in impingement drying. Drying Technology, 11:6, pp. 1147-1176.
12. Lou, Z. Q., Mujumdar, A. S. and Yap, C. (2005) Effects of geometric parameters on confined impinging jet heat transfer. Applied Thermal Engineering, 25:17, pp. 2687-2697.
13. Zhao, W., Kumar, K. and Mujumdar, A. S. (2004) Flow and heat transfer under confined noncircular turbulent impinging jets. Drying Technology, 22:9, pp. 2027-2049.
14. Shi Yulin; Mujumdar, A.S. and Ray, M. B. (2003) Numerical study on the effect of cross-flow on turbulent flow and heat transfer characteristics under normal and oblique semi-confined impinging slot jets. Drying Technology, 21:10, pp. 1909-1923.
15. Shi, Y. L., Mujumdar, A. S. and Ray, M. B. (2004) Effect of large temperature difference on impingement heat transfer under a round turbulent jet. International Communications in Heat and Mass Transfer, 31:2, pp. 251-260.
16. Shiravi, A. H., Mujumdar, A. S. and Kubes, G. J. (1995) Numerical study of heat transfer and fluid flow in multiple turbulent impinging jets. Drying Technology, 13:5, pp. 1359-1375.
17. Moriera, R. G. (2001) Impingement drying of food using hot air and superheated steam. Journal of Food Engineering, 49, pp. 291-295.
18. Kokko, T., Lautala, P. and Huhtelin, T. (2003) Advanced control strategy for impingement drying. Drying Technology, 21:10, pp. 1969-1990.
19. Hosseinalipour, S. M. and Mujumdar, A. S. (1995) Comparative evaluation of different turbulence models for confined impinging and opposing jet flows. Numerical Heat Transfer Part A, 28, pp. 647-666.
20. Macdougall, D. B. (2000) Colour in Food Improving Quality, Woodhead Publishing Limited, CRC Press, Cambridge, England
21. Zanoni, B. and Peri, C. (1993) A study of the bread baking process I: A phenomenological model. Journal of Food Engineering, 19, pp. 389-398.
22. Zanoni, B., Peri, C. and Bruno, D. (1995) Modelling of browning kinetics of bread crust during baking. Lebensm.-Wiss. Und.-Technol., 28, pp. 604-609.
23. Thorvaldsson, K. and Janestad, H. (1999) A model for simultaneous heat, water and vapour diffusion. Journal of Food Engineering, 40, pp. 167-172.
24. Hasatani, M., Arai, N., Harui, H. and Itaya, Y. (1992) Effect of drying on heat transfer of bread during baking in oven. Drying Technology, 10:3, pp. 623-639.
25. Therdthai, N., Zhou, W. and Adamczak, T. (2003) Modeling and Optimization of Industrial Bread Baking, University of Western Sydney
26. Fan, J., Mitchell, J. R. and Blanshara, J. M. V. (1999) A model for the oven rise of dough during baking. Journal of Food Engineering, 41, pp. 69-77.
27. Purlis, E. and Salvadori, V. O. (2006) Bread browning kinetics during baking. Journal of Food Engineering