1989 Volume 15 Issue 6 Pages 1160-1165
The objective of this study was to develop an analysis of heat transfer in foods during heat treatment. An experiment was conducted to heat stepwise a loaf of bread and/or a B5 brick as a food and a standard sample respectively for comparison in an electric oven. The time behavior of the temperature distribution measured for the brick shows good agreement with the result calculated on the basis of the unsteady three-dimensional conductive heat transfer equation with boundary conditions involving both convective and radiative heat transfer. The results calculated by theoretical analysis agrees well with the experimental data for the bread in the oven undes a temperature of about 335K. However, at oven temperatures higher than 373K a difference between the experimental data and theoretical results appears, and it is suggested that the influence of such interactions as moisture transfer and some chemical and/or physical changes on heat transfer in the bread may be significant.
