fulltext.study @t Gmail

Heat transfer in a combination microwave–jet impingement oven

Paper ID Volume ID Publish Year Pages File Format Full-Text
19469 43067 2008 11 PDF Available
Title
Heat transfer in a combination microwave–jet impingement oven
Abstract

Combination heating of food using microwave and jet impingement has been simulated by coupling Maxwell’s equations of electromagnetics with energy equation and using experimentally measured heat transfer coefficient values for jet impingement in a novel domestic oven. Transient food temperatures from the model and experiment for each separate heating mode and their combination revealed the characteristic nature of each of the heating modes. Contour plots of temperature show that with combination heating, surface can be heated faster (for crispness) and edge over-heating can be partially avoided. Measures of non-uniformity in temperatures in the heated food are developed using coefficient of variation and middle 80-percentile range as the parameters. Using these measures, it is shown that combination heating leads to more uniform heating, without compromising the speed or convenience. A 22–30% increase in uniformity has been observed for combination microwave–jet impingement heating over microwave-only heating. Jet impingement is a good complement to microwave heating as it has different spatial and time variation of heating rates. During the initial period, jet impingement dominates over microwave heating near the surface, with microwave heating being more significant in the interior. At later times, the roles switch with microwaves becoming more dominant on the surface while jet impingement takes a more significant role in heating the interior of the food. These findings should help the product, process and equipment designer achieve the balance between speed and uniformity of heating in a more precise manner.

Keywords
Heating uniformity; Electromagnetics; Heat transfer coefficient
First Page Preview
Heat transfer in a combination microwave–jet impingement oven
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us
Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 86, Issue 1, March 2008, Pages 53–63
Authors
, , ,
Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us