Convection and radiation combined surface heat transfer coefficient in baking ovens

Journal of Food Engineering

Volumn 94, Issue 3-4, 2009, Pages 344-349

  Sakin, Melike ^a   Kaymak Ertekin, Figen ^a   Ilicali, Coskan ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Baking; Convective oven; Heat transfer coefficient

Indexed keywords

BAKING; BAKING OVEN; BAKING PROCESS; CALCULATED VALUES; COMBINED SURFACE; CONVECTIVE OVEN; HEATING MODE; HEATING-UP PERIOD; OVEN TEMPERATURE; PRODUCT QUALITY; SURFACE HEAT TRANSFER COEFFICIENT; TIME-TEMPERATURE; UNSTEADY STATE;

BAKERIES; FOOD PROCESSING; HEAT EXCHANGERS; HEAT TRANSFER COEFFICIENTS; HEATING; OVENS; PARAMETER ESTIMATION; SURFACES;

STOVES;

EID: 67349194316     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.03.027     Document Type: Article

References (32)

1. Anderson B.A., and Singh R.P. Effective heat transfer coefficient measurement during air impingement thawing using an inverse method. International Journal of Refrigeration 29 (2006) 281-293
2. Baik O.-D., and Marcotte M. Modeling the moisture diffusivity in a baking cake. Journal of Food Engineering 56 (2002) 27-36
3. Broyart B., and Trystram G. Modelling heat and mass transfer during the continuous baking of biscuits. Journal of Food Engineering 51 (2002) 47-57
4. Carnahan B., Luther H.A., and Wilkes J.O. Applied Numerical Methods (1969), Wiley & Sons, Inc., NY pp. 440-446
5. Carson J.K., Willix J., and North M.F. Measurements of heat transfer coefficients within convection ovens. Journal of Food Engineering 72 3 (2006) 293-301
6. Carvalho M., and Martins N. Mathematical modelling of heat and mass transfer in a forced convection baking oven. AIChE Symposium Series - Heat Transfer 88 288 (1993) 205-211
7. Demirkol E., Erdoǧdu F., and Palazoǧlu T.K. Analysis of mass transfer parameters (changes in mass flux, diffusion coefficient and mass transfer coefficient) during baking of cookies. Journal of Food Engineering 72 4 (2006) 364-371
8. Erdoǧdu F., Sarkar A., and Singh R.P. Mathematical modeling of air-impingement cooling of finite slab shaped objects and effect of spatial variation of heat transfer coefficient. Journal of Food Engineering 71 (2005) 287-294
9. Geankoplis C.J. Transport processes and separation process principles. fourth ed. (2003), Prentice-Hall, Englewood Cliffs, NJ
10. Holman J.P. Heat Transfer. Mechanical Engineering Series. seventh ed. (1992), Mc Graw Hill Book Co., Singapore 713p
11. Incropera F.P., and Dewitt D.P. Introduction to Heat Transfer. third ed. (1996), NY, John Wiley & Sons., Inc. 801p
12. Lostie M., Peczalski R., Andrieu J., and Laurent M. Study of sponge cake batter baking process. II. Modeling and parameter estimation. Journal of Food Engineering 55 4 (2002) 349-357
13. Nitin N., and Karwe M.V. Heat transfer coefficient for cookie shaped objects in hot air jet impingement oven. Journal of Food Process Engineering 24 (2001) 51-69
14. Özilgen M., and Heil J.R. Mathematical modelling of transient heat and mass transport in a baking process. Journal of Food Processing and Preservation 18 (1994) 133-148
15. Pan Z., Singh R.P., and Rumsey T.R. Predictive modelling of contact-heating process for cooking a hamburger patty. Journal of Food Engineering 46 (2000) 9-19
16. Pan Z., and Singh R.P. Heating surface temperature and contact-heat transfer coefficient of clam-shell grill. Lebensmittel-Wissenschaft und-Technologie 35 4 (2002) 348-354
17. Sablani S.S., Marcotte M., Baik O.-D., and Castaigne F. Modeling of simultaneous heat and water transport in the baking process. Lebensmittel-Wissenschaft und -Technologie 31 (1998) 201-209
18. Sakin, M., 2005. Modeling of Cake Baking Process as Simultaneous Heat and Mass Transfer, PhD Thesis, Ege University, Institute of Natural and Applied Sciences, Branch of Food Engineering, Bornova, Izmir.
19. Sakin, M., Turkkan, M.E., Kaymak-Ertekin, F., 2006. Fi{dotless}ri{dotless}nda Pişirme İşleminde Yüzey Isi{dotless} Aktari{dotless}m Katsayi{dotless}si{dotless}ni{dotless}n Belirlenmesi (Determination of surface heat transfer coefficient during baking). In: Proceedings of the 9th Food Congress, Bolu, Turkey, in Turkish.
20. Sakin M., Kaymak-Ertekin F., and Ilicali C. Modeling the moisture transfer during baking of white cake. Journal of Food Engineering 80 (2007) 822-831
21. Sakin M., Kaymak-Ertekin F., and Ilicali C. Simultaneous heat and mass transfer simulation applied to convective oven cup cake baking. Journal of Food Engineering 83 (2007) 463-474
22. Sato H., Matsumura T., and Shibukawa S. Apparent heat transfer in a forced convection oven and properties of baked food. Journal of Food Science 52 1 (1987) 185-188
23. Savoye I., Trystram G., Duquenoy A., Brunet P., and Marchin F. Heat and mass transfer dynamic modeling of an indirect biscuit baking tunnel-oven. Part I: Modeling principles. Journal of Food Engineering 16 (1992) 173-196
24. Singh R.P. Thermal diffusivity in food processing. Food Technology 2 (1982) 87-91
25. Singh N., Akins R.G., and Erickson L.E. Modelling heat and mass transfer during the oven roasting of meat. Journal of Food Process Engineering 7 (1984) 205-220
26. Standing C.N. Individual heat transfer modes in band oven biscuit baking. Journal of Food Science 39 (1974) 267-271
27. Thorvaldsson K., and Janestad H. A model for simultaneous heat, water and vapour diffusion. Journal of Food Engineering 40 (1999) 167-172
28. Tong C.H., and Lund D.B. Effective moisture diffusivity in porous materials as a function of temperature and moisture content. Biotechnology Progress 6 (1990) 67-75
29. Tszeng T., and Saraf V. A study of fin effects in the measurement of temperature using surface-mounted thermocouples. J Heat Transfer, Trans ASME 125 5 (2003) 926-935
30. Verboven P., Datta A.K., Anh N.T., Scheerlinck N., and Nicolai B.M. Computation of airflow effects on heat and mass transfer in a microwave oven. Journal of Food Engineering 59 (2003) 181-190
31. Zanoni B., Peri C., and Pierucci S. A study of the bread baking process. I: A phenomenological model. Journal of Food Engineering 19 (1993) 389-398
32. Zanoni B., Peri C., and Pierucci S. A study of the bread baking process. II: Mathematical modeling. Journal of Food Engineering 23 (1994) 321-336