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Apparent Heat Transfer in a Forced Convection Oven and Properties of Baked Food
Author(s) -
SATO HIDEMI,
MATSUMURA TSUNEO,
SHIBUKAWA SHOKO
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb14001.x
Subject(s) - forced convection , convection , heat transfer coefficient , chemistry , air velocity , heat transfer , combined forced and natural convection , thermodynamics , convective heat transfer , natural convection , materials science , mechanics , physics
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.