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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| Main Authors: | , |
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| Format: | article |
| Language: | EN |
| Published: |
Taylor & Francis Group
2021
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| Subjects: | |
| Online Access: | https://doaj.org/article/8186680ca55148908b8778def3e4eded |
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