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Analysis of modes of heat transfer in tandoor oven.

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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Abstract

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

Item Type: Article
Uncontrolled Keywords: Tandoori roti Indian traditional product oven
Subjects: 600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Aug 2008 10:53
Last Modified: 30 Jun 2015 06:30
URI: http://ir.cftri.com/id/eprint/3021

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