Heat transfer coefficient for cookie shaped objects in a hot air jet impingement oven

被引：23
|
作者：
Nitin, N [1 ]
Karwe, MV [1 ]
机构：
[1] Rutgers State Univ, Dept Food Sci, New Brunswick, NJ 08901 USA
来源：
JOURNAL OF FOOD PROCESS ENGINEERING | 2001年 / 24卷 / 01期
关键词：
D O I：
10.1111/j.1745-4530.2001.tb00531.x
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Correlations for average heat transfer coefficient for cookie shaped objects in a hot air jet impingement oven were obtained using aluminum cookie models. The study was carried out in a pilot plant scale hot air jet impingement oven. The effects of individual cookie position, presence of surrounding cookies, air velocity, air temperature and rotation of the oven plate on average surface heat transfer coefficient were investigated. The value of the heat transfer coefficient ranged between 100-225 W/m(2)K and was found to be a strong function of jet air velocity. The impact of surrounding cookies on the heat transfer coefficient was more for smaller cookies, which had larger cookie-to-cookie spacing.
引用
收藏
页码：51 / 69
页数：19
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