ICAR Research Data Repository for Knowledge Management
Analysis of modes of heat transfer in tandoor oven.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/3021/
JFE-14-95 |
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| Title |
Analysis of modes of heat transfer in tandoor oven.
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| Creator |
Saxena, D. C.
Haridas Rao, P. Raghavarao, K. S. M. S. |
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| Subject |
05 Processing and Engineering
26 Bakery products |
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| Description |
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 |
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| Date |
1995
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/3021/1/Journal_of_Food_Engineering_26_%281995%29_209-217.pdf
Saxena, D. C. and Haridas Rao, P. and Raghavarao, K. S. M. S. (1995) Analysis of modes of heat transfer in tandoor oven. Journal of Food Engineering, 26 (2). 209-217, 11 ref.. |
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