Individual heat transfer modes during contact baking of Indian unleavened flat bread (chapati) in a continuous oven.

Gupta, T. R. (2001) Individual heat transfer modes during contact baking of Indian unleavened flat bread (chapati) in a continuous oven. Journal of Food Engineering, 47 (4). 313-319, 9 ref..

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Abstract

Heat transfer modes (conduction, convection and radiation) during baking of chapattis in a continuous oven were studied for their individual effects on the process. Specific heat, thermal conductivity and thermal diffusivity were calculated from data obtained during baking of chapattis on 2 slat conveyors at respective temp. of 325 and 275C. Mathematical expressions describing conduction, convection and radiation were incorporated into a model for predicting heat transfer by each mode during the baking process. It was determined that conduction was the major source of heat transfer to chapattis during baking (66.73%); the contribution of radiation (from insulated oven linings and flame) and convection to heat transfer were determined as 24.97 and 8.24%, respectively. It is concluded that the proposed model could be useful in estimating individual contributions of conduction, convection and radiation to overall heat transfer during baking of chapattis.

Item Type:	Article
Uncontrolled Keywords:	BAKERY-PRODUCTS; BAKING-; HEATING-; CHAPATTIS-; HEAT-TRANSFER; MODELLING-
Subjects:	600 Technology > 08 Food technology > 02 Baking 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	05 Aug 2008 08:52
Last Modified:	18 Nov 2016 11:00
URI:	http://ir.cftri.res.in/id/eprint/7669

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