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Characterization of heat transfer du...

Universite Laval (Canada).

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Characterization of heat transfer during cake baking in tunnel type multizone industrial ovens.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Characterization of heat transfer during cake baking in tunnel type multizone industrial ovens./
Author:	Baik, Oon-Doo.
Description:	181 p.
Notes:	Adviser: Francois Castaigne.
Contained By:	Dissertation Abstracts International61-03B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoeng/servlet/advanced?query=NQ47551
ISBN:	9780612475519

Characterization of heat transfer during cake baking in tunnel type multizone industrial ovens.
Baik, Oon-Doo.

Characterization of heat transfer during cake baking in tunnel type multizone industrial ovens. - 181 p.

Adviser: Francois Castaigne.

Thesis (Ph.D.)--Universite Laval (Canada), 1999.

The necessity of the present study was recognized due to the lack of knowledge of heat transfer parameters in the industrial cake baking process. Baking conditions inside the baking chamber and physical and quality parameters of products were characterized for electric/gas fired ovens. The surface heat transfer coefficient was calculated from experimentally obtained heat flux and bulk air temperature profiles outside the thermal boundary layers. Thermal properties, specific heat, thermal conductivity and diffusivity were estimated under simulated industrial baking conditions. Air temperatures were higher close to the oven wall than at the center of ovens tested. Higher absolute air humidity was observed in the gas fired band oven (0.0545--0.246 kg H2O/kg dry air) than in the electric fired mold oven (0.0207--0.0505 kg H2O/kg dry air). The relative air velocities in the ovens were 0--0.437 m/s, which were used to calculate the convective heat transfer coefficients (5.7--7.4 W/M2 K) and mass transfer coefficients (3.94 x 10--8 to 5.12 x 10--8 k g/M2 s Pa). The total energy transferred to each product was 71992--85339 W. 26%--38.40% of the heat absorbed by the product was sensible heat with 61.6%--74% of the heat absorbed as the latent heat of vaporization of moisture. Radiative heat was responsible for 46%--71% of the total energy delivered to products for cake baking in direct fired industrial ovens. 75--82% of total surface heat flux was counted as radiation heat in the electric oven. The effective surface heat transfer coefficients (ht) were found to be 20 to 48.0 W/m2 K. A simple regression model, ( ht) = 0.0887 T + 61.4 V (R2 = 0.993), was developed based on experimental data. The magnitude of the drying rate (3.59 x 10--4 to 1.40 x 10--3 kg H2O/kg solid s) of cakes fell between those of cookies and bread. The horizontal positions (side, center) on the band were not critical for quality parameters with the exception of moisture content. The developed thermal properties models were: for thermal conductivity (k,W/mK) = 0.00263 T + 0.831 m -- 0.000910 rho + 0.00422 rho m (R 2 = 0.99); for heat capacity (Cp, J/kgK) = 7107 m + 18.7 T -- 45.3 mT (R2 = 0.99); for thermal diffusivity (alpha, m2/s) = 2.55 x 10--8 m -- 1.75 x 10--10 rho -- 3.95 x 10--10 T + 2.42 x 10--7 (R2 = 0.97). The developed methodologies and results are applicable to heat and mass transport simulations of cake baking in tunnel type multi-zone industrial ovens.

ISBN: 9780612475519Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Characterization of heat transfer during cake baking in tunnel type multizone industrial ovens.
LDR:03361nam 2200265 a 45 001 858068
005 20100712
008 100712s1999 ||||||||||||||||| ||eng d
020 $a 9780612475519
035 $a (UMI)AAINQ47551
035 $a AAINQ47551
040 $a UMI $c UMI
100 1 $a Baik, Oon-Doo. $3 1025095
245 1 0 $a Characterization of heat transfer during cake baking in tunnel type multizone industrial ovens.
300 $a 181 p.
500 $a Adviser: Francois Castaigne.
500 $a Source: Dissertation Abstracts International, Volume: 61-03, Section: B, page: 1144.
502 $a Thesis (Ph.D.)--Universite Laval (Canada), 1999.
520 $a The necessity of the present study was recognized due to the lack of knowledge of heat transfer parameters in the industrial cake baking process. Baking conditions inside the baking chamber and physical and quality parameters of products were characterized for electric/gas fired ovens. The surface heat transfer coefficient was calculated from experimentally obtained heat flux and bulk air temperature profiles outside the thermal boundary layers. Thermal properties, specific heat, thermal conductivity and diffusivity were estimated under simulated industrial baking conditions. Air temperatures were higher close to the oven wall than at the center of ovens tested. Higher absolute air humidity was observed in the gas fired band oven (0.0545--0.246 kg H2O/kg dry air) than in the electric fired mold oven (0.0207--0.0505 kg H2O/kg dry air). The relative air velocities in the ovens were 0--0.437 m/s, which were used to calculate the convective heat transfer coefficients (5.7--7.4 W/M2 K) and mass transfer coefficients (3.94 x 10--8 to 5.12 x 10--8 k g/M2 s Pa). The total energy transferred to each product was 71992--85339 W. 26%--38.40% of the heat absorbed by the product was sensible heat with 61.6%--74% of the heat absorbed as the latent heat of vaporization of moisture. Radiative heat was responsible for 46%--71% of the total energy delivered to products for cake baking in direct fired industrial ovens. 75--82% of total surface heat flux was counted as radiation heat in the electric oven. The effective surface heat transfer coefficients (ht) were found to be 20 to 48.0 W/m2 K. A simple regression model, ( ht) = 0.0887 T + 61.4 V (R2 = 0.993), was developed based on experimental data. The magnitude of the drying rate (3.59 x 10--4 to 1.40 x 10--3 kg H2O/kg solid s) of cakes fell between those of cookies and bread. The horizontal positions (side, center) on the band were not critical for quality parameters with the exception of moisture content. The developed thermal properties models were: for thermal conductivity (k,W/mK) = 0.00263 T + 0.831 m -- 0.000910 rho + 0.00422 rho m (R 2 = 0.99); for heat capacity (Cp, J/kgK) = 7107 m + 18.7 T -- 45.3 mT (R2 = 0.99); for thermal diffusivity (alpha, m2/s) = 2.55 x 10--8 m -- 1.75 x 10--10 rho -- 3.95 x 10--10 T + 2.42 x 10--7 (R2 = 0.97). The developed methodologies and results are applicable to heat and mass transport simulations of cake baking in tunnel type multi-zone industrial ovens.
590 $a School code: 0726.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a Universite Laval (Canada). $3 1020170
773 0 $t Dissertation Abstracts International $g 61-03B.
790 $a 0726
790 1 0 $a Castaigne, Francois, $e advisor
791 $a Ph.D.
792 $a 1999
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoeng/servlet/advanced?query=NQ47551