ANALYSIS OF MODES OF HEAT-TRANSFER IN TANDOOR OVEN

被引：16

作者：

SAXENA, DC ^{[1
]}

RAO, PH ^{[1
]}

RAO, KSMSR ^{[1
]}

机构：

[1] CENT FOOD TECHNOL RES INST,DEPT PROC ENGN & PLANT DESIGN,MYSORE 570013,KARNATAKA,INDIA

来源：

JOURNAL OF FOOD ENGINEERING | 1995年 / 26卷 / 02期

关键词：

D O I：

10.1016/0260-8774(94)00057-G

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Individual modes of heat transfer were estimated for the baking of roti, art Indian traditional product, in a tandoor oven. Mathematical expressions were proposed for the heat adsorbed by and transferred to roti during baking. Heat transfer parameters such as thermal conductivity and emissivity for roties were determined. Conduction and radiation from refractory surfaces were more prominent (51.4 and 44.0%, respectively) than other modes of heat transfer and conduction contributed more to the product quality aspects when compared to other modes of heat transfer.

引用

页码：209 / 217

页数：9

共 11 条

[1]

Adler L, 1958, CEREAL SCI TODAY, V3, P28

[2]

Charm S. E., 1971, FUNDAMENTALS FOOD EN

[3]

Chaudhri AB, 1970, MILLING, V152, P22

[4]

Gupta T. R., 1990, J FOOD PROCESS ENG, V13, P217

[5]

GUPTA TR, 1993, J FOOD PROCESS ENG, V12, P227

[6]

Heldman DR, 1993, INTRO FOOD ENG, V2nd

[7]

Hottel HC, 1932, IND ENG CHEM ANAL ED, V4, P166, DOI DOI 10.1021/AC50078A004

[8]

McCabe W.L., 1985, UNIT OPERATIONS CHEM

[9]

Perry R., 1984, PERRYS CHEM ENG HDB, Vsixth

[10]

SAXENA DC, 1993, IN PRESS J FOOD SCI

← 1 2 →