Heat transfer coefficients on cakes baked in a tunnel type industrial oven
Heat transfer coefficients on cakes baked in a tunnel type industrial oven
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DOI：
10.1111/j.1365-2621.1999.tb15111.x
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发表时间：
1999-07-01
影响因子：
3.9
通讯作者：
Castaigne, F
中科院分区：
文献类型：
--
作者：
Baik, OD;Grabowski, S;Castaigne, F
利用h-监测仪，对两种蛋糕在隧道式多区工业炉中烘烤过程中的表面热流密度和有效表面换热系数进行了测定。总热通量的平均75-80%被计为辐射热。边界层外的气团温度是根据h监测器顶板上的实验温度分布确定的。在烘烤温度（186-225 ℃）、相对风速（0.02-0.437 m/s）和绝对湿度（0.0267-0.0428 kg H2O/kg干空气）范围内，传热系数为20 - 48.0 W/m（2）K。
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 (186-225 degrees C), relative air velocities (0.02-0.437 m/s) and absolute humidities (0.0267-0.0428 kg H2O/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.