Heat transfer coefficients during baking of potato strips in a pilot scale radiant wall oven

A pilot scale radiant wall oven (RWO) was used to bake potato strips at 12 different time-temperature combinations within 16 min at 290°C to 6.5 min at 365°C. Radiant and overall heat transfer coefficients were experimentally determined for each RWO treatment by monitoring temperature and heat flux....

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Autores principales:	Rakesh K. Singh, Bilal Kirmaci
Formato:	article
Lenguaje:	EN
Publicado:	Taylor & Francis Group 2021
Materias:	infrared heating potato radiant heat transfer coefficient Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/8186680ca55148908b8778def3e4eded
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spelling	oai:doaj.org-article:8186680ca55148908b8778def3e4eded2021-11-17T14:21:55ZHeat transfer coefficients during baking of potato strips in a pilot scale radiant wall oven1094-29121532-238610.1080/10942912.2021.2000433https://doaj.org/article/8186680ca55148908b8778def3e4eded2021-01-01T00:00:00Zhttp://dx.doi.org/10.1080/10942912.2021.2000433https://doaj.org/toc/1094-2912https://doaj.org/toc/1532-2386A pilot scale radiant wall oven (RWO) was used to bake potato strips at 12 different time-temperature combinations within 16 min at 290°C to 6.5 min at 365°C. Radiant and overall heat transfer coefficients were experimentally determined for each RWO treatment by monitoring temperature and heat flux. Correlation between heat transfer parameters and quality of the samples was also determined. It was determined that 92%–94% of the overall heat transfer coefficient was contributed by radiant heat transfer. While no correlation was found between color of the RWO baked potato strips and heat transfer coefficients, texture of the RWO baked potato strips was negatively correlated with overall and radiant heat transfer coefficients. Radiant heating could be used as a surface treatment to bake potato strips to mimic the surface of fried strips without increasing their fat content.Rakesh K. SinghBilal KirmaciTaylor & Francis Grouparticleinfrared heatingpotatoradiant heat transfer coefficientNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENInternational Journal of Food Properties, Vol 24, Iss 1, Pp 1737-1743 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	infrared heating potato radiant heat transfer coefficient Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	infrared heating potato radiant heat transfer coefficient Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Rakesh K. Singh Bilal Kirmaci Heat transfer coefficients during baking of potato strips in a pilot scale radiant wall oven
description	A pilot scale radiant wall oven (RWO) was used to bake potato strips at 12 different time-temperature combinations within 16 min at 290°C to 6.5 min at 365°C. Radiant and overall heat transfer coefficients were experimentally determined for each RWO treatment by monitoring temperature and heat flux. Correlation between heat transfer parameters and quality of the samples was also determined. It was determined that 92%–94% of the overall heat transfer coefficient was contributed by radiant heat transfer. While no correlation was found between color of the RWO baked potato strips and heat transfer coefficients, texture of the RWO baked potato strips was negatively correlated with overall and radiant heat transfer coefficients. Radiant heating could be used as a surface treatment to bake potato strips to mimic the surface of fried strips without increasing their fat content.
format	article
author	Rakesh K. Singh Bilal Kirmaci
author_facet	Rakesh K. Singh Bilal Kirmaci
author_sort	Rakesh K. Singh
title	Heat transfer coefficients during baking of potato strips in a pilot scale radiant wall oven
title_short	Heat transfer coefficients during baking of potato strips in a pilot scale radiant wall oven
title_full	Heat transfer coefficients during baking of potato strips in a pilot scale radiant wall oven
title_fullStr	Heat transfer coefficients during baking of potato strips in a pilot scale radiant wall oven
title_full_unstemmed	Heat transfer coefficients during baking of potato strips in a pilot scale radiant wall oven
title_sort	heat transfer coefficients during baking of potato strips in a pilot scale radiant wall oven
publisher	Taylor & Francis Group
publishDate	2021
url	https://doaj.org/article/8186680ca55148908b8778def3e4eded
work_keys_str_mv	AT rakeshksingh heattransfercoefficientsduringbakingofpotatostripsinapilotscaleradiantwalloven AT bilalkirmaci heattransfercoefficientsduringbakingofpotatostripsinapilotscaleradiantwalloven
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Heat transfer coefficients during baking of potato strips in a pilot scale radiant wall oven

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