Relevant bibliographies by topics / Convection oven cooking

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Conference papers

Academic literature on the topic 'Convection oven cooking'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 July 2024

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Journal articles on the topic "Convection oven cooking"

1

Ulus, Hande, and Jonathan Allen. "Nutrient Degradation in Baked or Air-Fried Sweet Potato Chips." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 783. http://dx.doi.org/10.1093/cdn/nzaa052_052.

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Abstract Objectives The project tested the hypothesis that baked sweet potato chips will retain nutrients and can be produced with lower fat than commercially prepared fried chips. Sweet potato is a staple food that is a good source of dietary fiber, copper, manganese, antioxidants, vitamins C, A, B6, and E and is low in calories and fat. Orange-fleshed sweet potato is a good source of beta-carotene, a vitamin A precursor. Due to its nutritional benefits, demand is increasing and a growing market has created a variety of sweet potato products. Beta-carotene is a heat, light, oxygen labile molecule that can be used as a marker for nutrient degradation when sweet potato is heat-processed. Most commercial sweet potato chips are fried in oil, which helps to lower the glycemic index, but may also lower the nutrient density in the higher calorie product. Our goal is to test newer methods for making baked sweet potato chips with commercially available air-fryers and compare the products to chips baked with conventional and convection ovens. Methods Sweet potato chips were prepared from fresh commercially purchased Covington sweet potatoes cut into 3 mm slices with a semi-automatic food slicer. The slices were lightly sprayed with a vegetable oil aerosol and cooked in air fryers for 15 min at 400°F (204°C), in convection ovens for 15 minutes at 415°F (213°C), and in conventional oven at 400°F for 20 minutes. Crispness was determined by a 3-point bending test. Results The fresh sweet potato contained 22% DM and the chips averaged 70% DM after cooking in air fryers, 60% DM after cooking in convection ovens, and 64% DM after cooking in conventional oven. Beta-carotene content was 24.2 ± 4.5 mg/100 g DM in the fresh sweet potato, and decreased to an average 7.6 ± 1.9 mg/100 g DM in the air-fried chips, 14.1 ± 4.1 mg/100 g DM in the chips cooked in the convection ovens, and 6 ± 1.7 mg/100 g DM in the conventional oven. The rheological test found the chips with greater beta-carotene retention from the convection oven to be less crisp and have less charring than chips made in the air fryer or in the conventional oven. Conclusions Air frying technology shows promise for making low-fat sweet potato chips but nutrient degradation may still be an issue that needs further research. Funding Sources NC Agricultural Foundation.
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GILL, C. O., J. DEVOS, M. BADONI, and X. YANG. "Inactivation of Escherichia coli O157:H7 in Beef Roasts Cooked in Conventional or Convection Ovens or in a Slow Cooker under Selected Conditions." Journal of Food Protection 79, no. 2 (February 1, 2016): 205–12. http://dx.doi.org/10.4315/0362-028x.jfp-15-116.

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ABSTRACT Inactivation of Escherichia coli O157:H7 in beef roasts cooked under selected cooking conditions was evaluated. Eye of round roasts were each inoculated at five sites in the central plane with a five-strain cocktail of E. coli O157:H7 at ca. 6.3 log CFU per site and cooked to center temperatures of 56 to 71°C in a convection oven set at 120, 140, 180, or 200°C, in a conventional oven set at 120 or 210°C, and in a slow cooker set on high or low. Prime rib roasts were each inoculated at 10 sites throughout the roast with the same E. coli O157:H7 cocktail at ca. 6.6 log CFU per site and cooked in the conventional oven set at 140 or 180°C to center temperatures of 58 to 71°C. The number of sites yielding E. coli O157:H7 after cooking decreased with increasing roast center temperature for the eye of round roasts cooked in the convection oven or in the slow cooker at a given setting, but this trend was not apparent for roasts of either type cooked in the conventional oven. Reductions of E. coli O157 in both types of roasts were generally less at the center than at other locations, particularly locations closer to the surface of the meat. When eye of round roasts were cooked to the same center temperature in the convection oven, the reduction of E. coli O157:H7 increased with increasing oven temperature up to 180°C and decreased after that. The reduction of E. coli O157:H7 in replicate roasts cooked under conditions in which the organism was not eliminated during cooking mostly differed by >1 log CFU per site. However, E. coli O157:H7 was not recovered from any of the inoculation sites when eye of round roasts were cooked to 65, 60, 60, or 63°C in the convection oven set at 120, 140, 180, and 200°C, respectively; cooked to 63 or 71°C in the conventional oven set at 120 and 210°C, respectively; or cooked to 63°C in the slow cooker set at high or low. For prime rib roasts, E. coli O157:H7 was not recovered from any of the inoculation sites in roasts cooked to 71 or 58°C in the conventional oven set at 140 and 180°C, respectively.
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Parvin, Rashida, Md Ashrafuzzaman Zahid, Jin-Kyu Seo, Junyoung Park, Jonghyun Ko, and Han-Sul Yang. "Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs." Antioxidants 9, no. 8 (July 27, 2020): 670. http://dx.doi.org/10.3390/antiox9080670.

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The effects of convection-oven precooking, frozen storage (−18 °C/ two months) and four different reheating methods—namely, boiling, pan-roasting, convection oven and microwave oven on pH, color, texture, antioxidant activity and warmed-over flavor of beef meatballs were investigated. In this study, four kinds of beef meatballs were prepared: with added butylated hydroxyl toluene (0.02% BHT, M1); with nutmeg extract (0.02%, M2); with nutmeg powder (0.02%, M3) and control (no antioxidant). Addition of (0.02%) nutmeg extracts in beef meatballs M2 resulted in a significant (p < 0.05) decrease in lipid and protein oxidation, hardness and gumminess values after convection oven precooking. Again, M2 reheated by microwave oven significantly (p < 0.05) reduced cooking loss, gumminess, springiness, rancid flavor, saltiness and burnt taste and increased oxidative stability, redness and adhesiveness with the chewiness intensity and overall acceptability compared to control, M1 and M3. Conclusively, the addition of nutmeg extracts (0.02%) as a natural plant antioxidant to precooked beef meatballs can result in reduced lipid and protein oxidation levels, stabilized color and texture values and improved overall acceptance after reheated by microwave oven during two months of frozen storage.
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Danowska-Oziewicz, M., M. Karpińska-Tymoszczyk, J. Borowski, I. Białobrzewski, and P. Zapotoczny. "The Effect of Cooking in a Steam-convection Oven and Storage in Vacuum on the Quality of Turkey Meat." Food Science and Technology International 15, no. 4 (August 2009): 345–56. http://dx.doi.org/10.1177/1082013209346580.

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The effect of cooking on the quality of turkey meat heated by steam at different temperatures and saturation levels, and then vacuum stored at 3 °C for 28 days, was studied. The smallest cooking loss was observed in meat cooked at 220 °C and when the highest air steam saturation was applied. The rate of lipid oxidation as a result of cooking and storage was the lowest in sample cooked at 180 °C and in meat heated by 20% steam, and additionally during storage in sample treated with 0% steam. The higher cooking temperature was applied, the more intensive hydrolytic process took place in fat. Heating at 180 °C and in hot air with 0%, 70%, and 90% steam resulted in a more intensive hydrolytic process in meat during storage than other cooking parameters. The oxidation rate of -SH groups was higher in sample heated by 90% steam than the ones by 20%, 50%, and 70% steam. The use of steam saturation over 20% caused a decrease in mono-unsaturated fatty acids and an increase in saturated fatty acids content. Meat cooked at 220 °C and treated with 0% or 90% steam was characterized by better sensory attributes than other samples.
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Aslanova, M. A., O. K. Derevitskaya, A. S. Dydykin, A. L. Bero, and N. E. Soldatova. "The influence of heat treatment type on the fat component and heterocyclic aromatic amines formation in minced poultry meat products." Theory and practice of meat processing 8, no. 2 (July 8, 2023): 74–84. http://dx.doi.org/10.21323/2414-438x-2023-8-2-74-84.

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In this study the influence of heat treatment type on the change in the fatty acid composition, indices and parameters of fat oxidation, the level of heterocyclic amines formation in the chopped poultry ready-to-eat products enriched with ω‑3 fatty acids and an antioxidant complex were studied. The composition of ingredients and recipes of ready-to-eat products are developed with consideration of the medical and biological requirements for the diets of oncological patients. These ready-to-eat products feature some antioxidant substances in their composition that can bind free radicals, and provide for a reduction in the risk of carcinogens formation during the manufacturing process. The heat treatment was run in several ways, also called as modes — cooking in a microwave oven (MW), cooking in a convection oven in the “convection” mode with preliminary short-term roasting, steam cooking. For comparison, the conventional, i. e. not enriched food sample was used as a control one. The introduction of ω‑3 fatty acids into the food formulation made it possible to change the fatty acid composition towards increasing the proportion of polyunsaturated fatty acids (PUFAs). It was found that the profile of fatty acids was influenced by both the ingredients of the product and the type of its heat treatment. The joint use of a PUFA source and a complex of antioxidants made it possible to obtain a ready-to-eat product with a high level of ω‑3; and to ensure the ratio of ω‑6 group acids: ω‑3 ratio amounts to 1–2:1. Heat treatment of enriched semi-finished products by microwave cooking and by steam cooking showed a lesser effect on the change in the content and composition of polyunsaturated fatty acids — the loss of fatty acids was 1.2% and 2.8%, respectively, while in the “convection” cooking mode with preliminary roasting this loss was equal to 3.5%. It was found that the antioxidant complex in the composition of the food product and gentle heat treatment methods cause less lipid peroxidation and the formation of carcinogenic heterocyclic aromatic amines (HAA) during the food manufacturing process.
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PRADHAN, ABANI K., YANBIN LI, JOHN A. MARCY, MICHAEL G. JOHNSON, and MARK L. TAMPLIN. "Pathogen Kinetics and Heat and Mass Transfer–Based Predictive Model for Listeria innocua in Irregular-Shaped Poultry Products during Thermal Processing." Journal of Food Protection 70, no. 3 (March 1, 2007): 607–15. http://dx.doi.org/10.4315/0362-028x-70.3.607.

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The increasing demand of ready-to-eat poultry products has led to serious concerns over product safety, and more emphasis has been placed on thorough cooking of products. In this study, processing conditions and thermal inactivation of Listeria innocua in chicken breast meats were evaluated during convection cooking in a pilot-plant scale air-steam impingement oven. A predictive model was developed by integrating heat and mass transfer models with a pathogen kinetics model to predict temperature, water content, product yield, and bacterial inactivation during air-steam impingement cooking. Skinless boneless chicken breasts were cooked at oven air temperatures of 177 and 200°C for 2 to 10 min at a humidity of 70 to 75% (moisture by volume) and an air velocity of 1 m/s at the exit of the nozzles. The reduction in Listeria in chicken breasts after 2 to 5 min of cooking was from 0.3 to 1.4 log CFU/g and from 0.8 to 1.8 log CFU/g at 177 and 200°C, respectively. After cooking for 10 min at both temperatures, no survivors were detected in any of the cooked chicken breasts from an initial bacterial concentration of 106 CFU/g. The standard errors of prediction for the endpoint center temperatures after 2 to 10 min of cooking were 2.8 and 3.0°C for air temperatures of 177 and 200°C, respectively. At 177 and 200°C, the median relative errors of prediction for water content were 2.5 and 3.7% and those for product yield were 5.4 and 8.4%, respectively. The developed model can be used as a tool to assist in evaluating thermal processing schedules for poultry products cooked in an air-steam impingement oven.
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Więk, Adam, Wacław Mozolewski, Sylwester Rybaczek, and Monika Modzelewska-Kapituła. "The Quality of Goose Breast Muscle Products Depending on the Cooking Method Used." Applied Sciences 14, no. 8 (April 22, 2024): 3508. http://dx.doi.org/10.3390/app14083508.

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This study was conducted to compare the quality characteristics of White Kołuda goose breast muscle products, heated using the sous vide (SV) and the convection–steam oven (OV) methods. The qualitative analysis included instrumental evaluation of texture and colour parameters and the content of histidine dipeptide anserine. The research material consisted of breast muscles without skin, heated using the sous vide (SV) method at 65 °C for 4 h and 10 h and in a convection–steam oven (OV) in a steam environment at 80 °C and 90 °C (to obtain the final temperature of 65 °C in the geometric centre of meat pieces). Extending the heating time using the SV method and increasing the temperature in OV resulted in increased hardness, cohesiveness and chewiness. The use of heat treatment resulted in a significant reduction in the initial anserine content. A greater anserine reduction was found in SV samples compared to OV. The SV processing time did not significantly differentiate the dipeptide content, nor did the temperature used in OV processing. Pectoral muscles heated using the sous vide method were characterised by higher values of the parameters L* and b* and the hue angle (h) compared to OV processing, in which the value of the a* parameter was higher. The low-temperature processing methods (SV 65 °C/4 h and OV 80 °C) of goose breast meat allowed for obtaining products with similar textural characteristics: hardness, adhesiveness, elasticity and chewiness.
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Obuz, E., Larry E. Erickson, Melvin C. Hunt, T. J. Herald, and Michael E. Dikeman. "Modeling of cooking strip loin and outside round steaks in a forced-air convection oven." Kansas Agricultural Experiment Station Research Reports, no. 1 (January 1, 2003): 5–8. http://dx.doi.org/10.4148/2378-5977.1664.

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Danowska-Oziewicz, Marzena, Mirosława Karpińska-Tymoszczyk, and Jerzy Borowski. "The effect of cooking in a steam-convection oven on the quality of selected dishes." Journal of Foodservice 18, no. 5 (October 28, 2007): 187–97. http://dx.doi.org/10.1111/j.1745-4506.2007.00065.x.

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10

Blikra, Marthe J., Dagbjørn Skipnes, and Aberham H. Feyissa. "Model for heat and mass transport during cooking of cod loin in a convection oven." Food Control 102 (August 2019): 29–37. http://dx.doi.org/10.1016/j.foodcont.2019.03.001.

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Dissertations / Theses on the topic "Convection oven cooking"

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Bowers, Lindsay Jeanine. "Cooked yields, cooked color, tenderness, and sensory traits of beef roasts differing in connective tissue content cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/9211.

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Master of Science
Department of Animal Sciences and Industry
Michael E. Dikeman
The CVap steam generation oven was compared to a Blodgett forced-air, convection oven to examine effects of cooking method on yields, cooked color, tenderness, and sensory traits of beef Longissimus lumborum (LL), Deep pectoralis (DP), and Biceps femoris (BF) muscles cooked to three endpoint temperatures (65.6, 71.1, and 76.7°C). For each cooking treatment, four roasts were cooked in the CVap oven for a pre-determined, average amount of time, and two roasts were cooked in the Blodgett oven until they reached desired internal endpoint temperature. Cooking yields were higher (P ≤ 0.05) for BF and LL roasts cooked in the CVap. Slice shear force (SSF) for BF roasts cooked in the CVap were lower (P ≤ 0.05), whereas, SSF values for DP roasts cooked in the Blodgett were lower (P ≤ 0.05). No oven difference (P > 0.05) was found for LL roasts. Sensory tenderness scores for BF roasts cooked in the CVap were slightly higher (P ≤ 0.05) than roasts cooked in the Blodgett. Sensory scores for LL roasts cooked in the CVap were slightly higher but were also drier (both P ≤ 0.05). The CVap oven offers tenderization and cooking yield advantages for certain muscles.
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Digiorgio, Angela Marie. "Sensory and nutritional quality of boneless turkey rolls as affected by thermal processing conditions for foodservice usage." 1986. http://hdl.handle.net/2097/27617.

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Books on the topic "Convection oven cooking"

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Company, Sears Roebuck and, ed. Kenmore micro/convection cooking. Elmsford, N.Y: Benjamin, 1985.

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Ojakangas, Beatrice A. Cooking with Convection. New York: Broadway Books, 2009.

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Corporation, Whirlpool, ed. Whirlpool convection cooking made easy. Des Moines, IA: Meredith Corp., 1995.

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Company, General Electric. The convection oven cookbook. [Syracuse, N.Y.]: General Electric Co., 1992.

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Bloch, Barbara. Microwave/convection cookbook. White Plains, NY: Benjamin Co., 1991.

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Reingold, Carmel Berman. The microwave convection oven cookbook. Edited by Chaback Elaine and Consumer Reports Books. Mount Vernon, N.Y: Consumers Union, 1990.

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Inc, KitchenAid, ed. Convection collection: 112 recipes and tips for making the most of your new oven. Des Moines, IA: Meredith Corp., 1995.

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Company, Sears Roebuck and, and Benjamin Company, eds. Auto recipe 300 Kenmore micro/convection cooking. Elsmford, N.Y: Benjamin, 1985.

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Company, General Electric. The microwave convection oven cookbook. [United States]: General Electric Co., 1995.

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Sheusi, Sam. Deni quick-n-easy convection oven: "creative cooking for the home". [United States?]: Keystone Manufacturing Co., 1999.

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Conference papers on the topic "Convection oven cooking"

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Giorges, Aklilu T. G., John Stewart, and John A. Pierson. "Experiment and 2D Numerical Simulation of Cooking Process of Chicken Breast." In ASME 2009 International Mechanical Engineering Congress and Exposition. ASMEDC, 2009. http://dx.doi.org/10.1115/imece2009-12859.

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In this work, we presented the experimental and numerical work of the cooking process of chicken breast muscles. The experimental cooking process was done in a convection oven where the chicken breast was placed on top of the plate. The experimental thermal history of the cooking and cooling process was measured using thermal probes at six locations. The measured temperature is used to evaluate the numerical model and define the heat transfer coefficient. Indeed, the result illustrates that the surface irregularity and the shape have a significant effect on the local temperature profile. In addition, the two-dimensional model illustrates the significance of the product variation in thickness. Although the computational simulation can generate detailed local data, there is no new method developed to quantify and evaluate the efficiency of cooking. Therefore, quantitiave estimation of the degree of cooking process (over- or undercooking) is attempted. Based on the cooking requirement (critical temperature), cooking process, and product shape, the two-dimensional analysis allows quantification of the shape factors that can lead to over and/or undercooking. Furthermore, knowing the cooking profile effect and the product shape and variations, the cooking process may be adjusted and optimized. In addition, the result of the numerical work shows that it is possible to realistically simulate the cooking process of a complicated shape like a chicken breast.
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Tekriwal, Prabhat. "Optimum Range Thermal Design With Computational Fluid Dynamics." In ASME 2003 International Mechanical Engineering Congress and Exposition. ASMEDC, 2003. http://dx.doi.org/10.1115/imece2003-43361.

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A typical cooking range design requires that UL temperature requirements be met on outside surfaces for consumer safety. Another important consumer preference is that the range oven cavity be large in capacity so that it provides more cooking flexibility to consumers. These two requirements are in conflict with each other from design standpoint. CFD (Computational Fluid Dynamics) has proven to be a good design tool in balancing these opposing requirements and providing a optimum design without having to experiment with several design options and prototyping. The width of the air-wash that is used to cool the cooking range door through natural convection has been optimized with the aid of computational fluid dynamics. Increasing the air-wash width helps reduce the door surface temperature up to certain point, beyond which no gains in temperature reduction are realized.
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Breen, Mark A., Judith A. Schneider, D. Keith Walters, and Louay Chamra. "Modifying the Heat Transfer Characteristics of a Residential Oven to Promote Favorable Baking Results." In ASME 2004 International Mechanical Engineering Congress and Exposition. ASMEDC, 2004. http://dx.doi.org/10.1115/imece2004-59638.

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Baking has historically been a trial and error method of cooking. Little research has been conducted to determine the heat transfer characteristics that promote good baking results, and previous research studies have focused on commercial baking applications and the quantities of radiation, convection and conduction that are delivered to the food after a favorable baking process has been defined. The objective of the present work is to experimentally explore the feasibility of modifying a residential oven to mimic commercial baking products. The first step in the solution process was to define the thermo-physical conditions that promote favorable baking results. Next, by defining the current residential oven’s baking characteristics through experimentation, the optimal geometric and material properties were determined. Experimentation included single thermocouple testing, multiple thermocouple testing, and ‘bake’ testing. It was found that a stacked wall structure created by layering various materials in a sandwich like configuration, placed between the lower resistive heating element and the oven cavity, improved the heat transfer characteristics of the oven.
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Shevade, Shantanu S., Muhammad M. Rahman, and Rasim O. Guldiken. "Turbulent Multi-Jet Air Impingement for Applications in Commercial Cooking." In ASME 2018 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2018. http://dx.doi.org/10.1115/imece2018-88635.

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Convective heat transfer coefficient and its interdependency with various key parameters is analyzed for turbulent multi-jet impingement. Air is used as the working fluid impinging on the flat surface via a three-nozzle arrangement. A thorough investigation of velocity and temperature distribution is performed by varying Nozzle Velocity, Height over Diameter ratio (H/D) and Spacing over Diameter ratio (S/D). Convective heat transfer coefficient, average impingement surface temperature, and heat transfer rate are calculated over the impingement surface. It was found that higher S/D ratios result in higher local heat transfer coefficient values near stagnation point. However, increased spacing between the neighboring jets results in less coverage of the impingement surface reducing the average heat transfer. Lower H/D ratios result in higher heat transfer coefficient peaks. The peaks for all three nozzles are more uniform for H/D ratios between 6 and 8. For a fixed nozzle velocity, heat transfer coefficient values are directly proportional to nozzle diameter. For a fixed H/D and S/D ratio, heat transfer rate and average impingement surface temperature increase as the nozzle velocity increases until it reaches a limiting value. Further increase in nozzle velocity causes drop in heat transfer rate due to ingress of large amounts of cold ambient air in the cooking space.
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Terres, Hilario, Sandra Chavez, Raymundo Lopez, Arturo Lizardi, and Araceli Lara. "Evaluation of the Cover Glasses in Solar Cookers Box-Type Considering Conduction Heat Losses in Four Different Solar Cookers." In ASME 2016 Heat Transfer Summer Conference collocated with the ASME 2016 Fluids Engineering Division Summer Meeting and the ASME 2016 14th International Conference on Nanochannels, Microchannels, and Minichannels. American Society of Mechanical Engineers, 2016. http://dx.doi.org/10.1115/ht2016-7142.

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A evaluation of the conduction heat loss over their cover for four different solar cookers box-type (1. Square solar cooker with inner reflectors placed in right angles, 2. Square solar cooker with inner reflector placed in different angles, 3. Rectangular solar cooker with inner reflectors placed in different angles and 4. Octagonal solar cooker with inner reflectors placed in right angles) is presented. In the heating process in a solar cooker box-type, the conduction heat loss in their cover is the most important in comparative with convection and radiation losses. The cover in solar cookers is made with clear glasses, which allows the inlet solar radiation inside of it. When the heating process happen, the temperature in the cover glasses is important and is important for this part. To evaluate the magnitude for the heat loss, controlled tests were planned, where a solar radiation simulator was used as energy source over the solar cookers considered. In the experiments, thermocouples to determine the gradient temperature for thickness among glasses were placed. In this activity, a Compact Field and LabView software were used. Also, in the experimental tests, thermographic imagines for some instants during the heating process were taken. According results, the conduction heat losses are bigger than 25 % of the inlet energy Flux in the cookers. The biggest values for temperature on the glasses correspond to the solar cooker 3, while minimum values are obtained for the solar cooker 1. The solar cooker 1 present the biggest conduction heat losses and the cooker 4, has the minimum values for the losses. Results of this work can be useful and important for design proposes which could impacts on save of money and cooking time.
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