INDIVIDUAL HEAT TRANSFER MODES IN BAND OVEN BISCUIT BAKING
作者： CHARLES N. STANDING
DOI: 10.1111/J.1365-2621.1974.TB02872.X
关键词: Thermodynamics 、 Chemistry 、 Sensible heat 、 Thermal conduction 、 Convection 、 Latent heat 、 Heat transfer 、 Heat spreader 、 Forced convection 、 Composite material 、 Heat transfer coefficient
摘要: The individual modes of heat transfer, e.g., conduction, radiation and convection, are considered for the processing products in conventional band ovens. A specific theoretical model is baking biscuits an indirect fired oven. Values transfer constants major effects were determined using lab scale heating devices. Extrapolating these results to a oven process, indicated profile about 20% transferred by 45% 35% forced convection oven, with half being absorbed as sensible heat, latent heat.
sci-hub.se 参考文章(1)
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