Journal of Food Science · 1987 · 35 citations · 2 references
EngineeringFood ScienceMechanical EngineeringFood EngineeringHeat TransferHeatingAir Speed EffectsFood Transport PhenomenaHeat FlowHeat Transfer AnalysisHeat Transfer In FluidsHeat Transfer In FoodsBakingBaking Heat TransferConvectionFood HeatingForced ConvectionHeat Transfer Coefficient EstimationHeating PerformanceThermal Properties Of Foods
ABSTRACT Parameters for expressing the heating performance and baking results of sponge cakes dependent on heating performance in a forced convection oven were studied. The heating performance of a forced convection oven may be expressed by the apparent heat transfer coefficient which was measured at various air temperatures and velocities. Both the air velocity and temperature of the circulating air affected the apparent heat transfer coefficient in a forced convection oven and determined the final properties of the baked food. The effects of these parameters on sponge cakes baked in the forced convection oven were observed.
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