A method for balancing heat fluxes validated for a newly designed pilot plant oven

Bakery product characteristics as influenced by convection heat flux

“…The accuracy of the h-monitor depended on the thermocouples attached to the heat capacitor plates as well as the physical property values provided by the manufacture. Preliminary results for a given set of oven conditions indicated that accuracy and repeatability were within 5% for total values of measured heat fluxes over the baking time (Zareifard et al, 2006).…”

“…The mould could be replaced by a heat flux measuring device. More details about the oven have been provided elsewhere (Zareifard, Marcotte, & Dostie, 2006).…”

Heat Transfer and Thermal Air Management in the Electronics and Process Industries

“…A recent study into surface disturbances in multilayer coated products has shown how carefully redistributing solvent so as to increase the viscosity of the upper layers can significantly improve robustness to drying-air induced disturbances, leading to important commercial benefits in terms of reduced drying load and increased drying rates (Ikin & Thompson, 2007). Baking is also a complex process of simultaneous heat, water and water vapour transport within the product where the heat is supplied by a variety of indirect-fired and direct-fired forced convection ovens (Zareifard et al, 2006). Indirect ovens rely on radiation from heated elements within an oven, whereas forced convection ovens are now increasing in popularity since they can offer greater levels of thermal efficiency (Khatir et al, 2011).…”

“…Baking is a complex process of simultaneous heat, water and water vapour transport within the product, where heat is supplied by a variety of indirect-fired and direct-fired forced convection ovens (Zareifard et al, 2006). Indirect ovens rely on radiation from heated elements within the oven, whereas forced convection ovens heat the product by convection from hot air impinging jets, radiation from the oven walls, and conduction from its containers.…”

Characterization of sponge cake baking in an instrumented pilot oven

“…The sensitive element was assumed to have an emissivity similar to the surface of the product (0.9-0.95). In other cases, the heat flux was calculated from time-temperature recordings (Fahloul, Trystram, Mcfarlane, & Duquenoy, 1995;McFarlane, 1992;Li & Walker, 1996;Zareifard, Marcotte, & Dostie, 2006). The influence of process parameters such as air velocity and temperature have been studied in relation to sponge cake baking (Sato, Matsumura, & Shibukawa, 1987) where variation in air velocity mainly affected the weight loss (mainly due to water evaporation) via the product surface, especially in the case of forced air convection.…”