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Modeling Condensing/Convective Heat Transfer to Food Products in Moist Air Impingement Ovens

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  Paper number  026045,  2002 ASAE Annual Meeting . (doi: 10.13031/2013.9762) @2002
Authors:   Scott C. Millsap, Bradley P. Marks
Keywords:   Impingement, ovens, condensation, heat transfer, mass transfer

Previously developed equations for impingement heat transfer coefficients were compared to values measured using a model food product in a commercial moist air impingement oven. Two previously developed correlations for heat transfer were found to predict the convective heat transfer coefficients to within 1.9, and 3.1% average absolute error, respectively, when accounting for edge effects. Condensation heat transfer was modeled as a mass transfer phenomena driven by a water vapor concentration gradient, analogous to heat transfer. Previously developed correlations for heat transfer were modified using analogies between heat and mass transfer to predict convective mass transfer coefficients. Two correlations were found to predict the mass transfer coefficient to an average absolute error of 12.7 and 14.2%.

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