Convection and radiation combined surface heat transfer coefficient in baking ovens

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dc.contributor.authorSakin, Melike
dc.contributor.authorKaymak-Ertekin, Figen
dc.contributor.authorIlicali, Coskan
dc.date.accessioned2019-10-27T20:49:03Z
dc.date.available2019-10-27T20:49:03Z
dc.date.issued2009
dc.departmentEge Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipEge UniversityEge University; Council of Scientific Research [BAP 2002/Muh/014]en_US
dc.description.sponsorshipThe authors acknowledge the financial support to this project by Ege University, Council of Scientific Research Projects (Project No.: BAP 2002/Muh/014). And, equipment and material support of the companies of TEBA Gunkol Solar Energy and Air Conditioning, Izmir, Turkey has been appreciated.en_US
dc.identifier.doi10.1016/j.jfoodeng.2009.03.027
dc.identifier.endpage349en_US
dc.identifier.issn0260-8774
dc.identifier.issn1873-5770
dc.identifier.issn0260-8774en_US
dc.identifier.issn1873-5770en_US
dc.identifier.issue03.Apren_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage344en_US
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2009.03.027
dc.identifier.urihttps://hdl.handle.net/11454/42807
dc.identifier.volume94en_US
dc.identifier.wosWOS:000267674800021en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofJournal of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHeat transfer coefficienten_US
dc.subjectBakingen_US
dc.subjectConvective ovenen_US
dc.titleConvection and radiation combined surface heat transfer coefficient in baking ovensen_US
dc.typeArticleen_US

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