Investigation of heat transfer and mass transfer parameters in a convection oven for model foods
(2020) KLTM01 20201Food Technology and Nutrition (M.Sc.)
- Abstract
- Forced air convection systems are the most preferred design of choice in many of the industrial-scale convection ovens. In this study, experimental investigation on convective heat transfer and mass transfer within a forced air convection oven was performed at different oven temperatures (100℃, 110℃ and 120℃) and at flow velocity (2 m/s, 3 m/s and 4 m/s) using potato slices (10*10*60 mm) as model food. The Yıldız et al., 2007 approach with slight modification was applied to estimate the effective convective heat transfer and mass transfer coefficient during convection frying. In addition to the experimental approach, the empirical correlation method was also used to calculate the convective heat transfer and mass transfer coefficient and... (More)
- Forced air convection systems are the most preferred design of choice in many of the industrial-scale convection ovens. In this study, experimental investigation on convective heat transfer and mass transfer within a forced air convection oven was performed at different oven temperatures (100℃, 110℃ and 120℃) and at flow velocity (2 m/s, 3 m/s and 4 m/s) using potato slices (10*10*60 mm) as model food. The Yıldız et al., 2007 approach with slight modification was applied to estimate the effective convective heat transfer and mass transfer coefficient during convection frying. In addition to the experimental approach, the empirical correlation method was also used to calculate the convective heat transfer and mass transfer coefficient and compared with the coefficient values obtained from the experimental method. The effective heat transfer and mass transfer coefficient obtained from the Yıldız et al., 2007 method was found to be almost constant with increasing oven temperature. However, with increasing flow velocity the effective heat transfer coefficient increased but the influence of flow velocity on effective mass transfer coefficient was not significant. The comparison of the coefficient values obtained from the experimental method and the empirical correlations showed that the experimental method yields quite low values than the empirical method. (Less)
- Popular Abstract
- In the modern-day scenario, the demand for ready-to-serve food is growing significantly in many countries thereby gaining interest with respect to research and development in the field of food processing and technology. The food processing industry is under the pressure of manufacturing high quality product to satisfy consumer demand along with minimizing energy consumption to meet both environmental and economic goals. Some of the unit operations found in the industrial food processing known for its high energy consumption are sterilization, drying, baking and evaporation. The process of evaporation, drying and baking involves the transfer of heat and mass between the product and heating medium. Therefore, understanding of heat and mass... (More)
- In the modern-day scenario, the demand for ready-to-serve food is growing significantly in many countries thereby gaining interest with respect to research and development in the field of food processing and technology. The food processing industry is under the pressure of manufacturing high quality product to satisfy consumer demand along with minimizing energy consumption to meet both environmental and economic goals. Some of the unit operations found in the industrial food processing known for its high energy consumption are sterilization, drying, baking and evaporation. The process of evaporation, drying and baking involves the transfer of heat and mass between the product and heating medium. Therefore, understanding of heat and mass transfer during processing of food is important for developing energy efficient thermal processes and for ensuring high product quality.
Forced air convection oven is the most common type of oven used in food processing industry for manufacturing bakery products, drying and frying of solid food. Unlike conventional(radiant) ovens, forced air convection ovens have a fan that circulates hot air uniformly inside the cavity and ensures that the food is cooked from all sides. Major benefit of using forced air convection oven is the ability to reduce the cooking time and cooking temperature. The air velocity is controlled within these ovens using circulation fans which has significant impact on mass and heat transfer rates between the food product and the heating medium.
Heat and mass transfer play an important role in the baking, drying, and frying of solid food. Heat transfer is accompanied with mass transfer in the form of moisture loss. Such process is called a coupled heat and mass transfer. The coupling mechanism during food processes is complex and requires a quantitative understanding of heat and mass transfer to optimize the process and control product quality. Several researches have been done and mathematical models are developed for designing a food process. These mathematical models have applications in many situations in a food processing system for example, to estimate average product properties .
In this project, investigation of heat and mass transfer parameters in a forced air convection oven for cuboidal model food at different oven temperature (100℃, 110℃ and 120℃ )and flow(air) velocity (2m/s, 3m/s, and 4m/s ) is carried out using a method suggested in previous research. The method is based on measuring the centre temperature of the product and loss of moisture over the entire experimental time. Potato pieces of dimension 10*10*60mm are used as model food. The experimental trails are performed with minimum of three replicates in each trail. The experimental investigations showed that the rate at which energy is transported from the stream of hot air to the food surface increased by 89% when increasing air velocity from 2m/s to 3m/s. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9027397
- author
- Mysore Somashekar, Chandana LU
- supervisor
- organization
- course
- KLTM01 20201
- year
- 2020
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- Food engineering, Livsmedelsteknik
- language
- English
- id
- 9027397
- date added to LUP
- 2020-09-14 13:55:17
- date last changed
- 2020-09-14 13:55:17
@misc{9027397,
abstract = {{Forced air convection systems are the most preferred design of choice in many of the industrial-scale convection ovens. In this study, experimental investigation on convective heat transfer and mass transfer within a forced air convection oven was performed at different oven temperatures (100℃, 110℃ and 120℃) and at flow velocity (2 m/s, 3 m/s and 4 m/s) using potato slices (10*10*60 mm) as model food. The Yıldız et al., 2007 approach with slight modification was applied to estimate the effective convective heat transfer and mass transfer coefficient during convection frying. In addition to the experimental approach, the empirical correlation method was also used to calculate the convective heat transfer and mass transfer coefficient and compared with the coefficient values obtained from the experimental method. The effective heat transfer and mass transfer coefficient obtained from the Yıldız et al., 2007 method was found to be almost constant with increasing oven temperature. However, with increasing flow velocity the effective heat transfer coefficient increased but the influence of flow velocity on effective mass transfer coefficient was not significant. The comparison of the coefficient values obtained from the experimental method and the empirical correlations showed that the experimental method yields quite low values than the empirical method.}},
author = {{Mysore Somashekar, Chandana}},
language = {{eng}},
note = {{Student Paper}},
title = {{Investigation of heat transfer and mass transfer parameters in a convection oven for model foods}},
year = {{2020}},
}