Analysis of modes of heat transfer in tandoor oven.

Individual modes of heat transfer were estimated for the baking of roti,
an Indian traditional product, in a tandoor oven. Mathematical
expressions were proposed for the heat adsorbed by and transferred to
roti during baking. Heat transfer parameters such as thermal
conductivity and emissivity for roties were determined. Conduction and
radiation from refractory surfaces were more prominent (51.4 and
44.070, respectively) than other modes of heat transfer and conduction
contributed more to the product quality aspects when compared to
other modes of heat transfer