Heat Transfer Coefficients on Cakes Baked in a Tunnel Type Industrial Oven

Abstract

ABSTRACT Using an h‐monitor, surface heat flux and effective surface heat transfer coefficients were evaluated during baking of two cakes in a tunnel‐type multi‐zone industrial oven. An average 75–80% of total heat flux was counted as radiation heat. Air‐mass temperature outside the boundary layer was determined from the experimental temperature profiles over the h‐monitor top plate. In the range of baking temperatures (186–22 5°C), relative air velocities (0.02‐0.437 m/s) and absolute humidities (0.0267–0.0428 kg H 2 O/kg dry air) heat transfer coefficients were 20 to 48.0 W/m 2 K. A simple regression model was developed based on experimental data.